Freshmen are automatically assigned to the all you care to eat Anytime Dining plan plus $75 Thrifty Cash. All freshmen are required to be on the Anytime Dining plan, along with sophomores who are living in Mid-Rise. All other sophomore students living in campus housing are required to participate, at a minimum, in the Apartment 15 Meal Plan plus $200 Thrifty Cash. All other upper-class students may choose from the Anytime Dining plan or any of the other flex dining plans.

Dining Hall hours of operations and meal prices can be found on the Dining Plan page.

A dining plan change/withdrawal form is available on our website prior to the beginning of each semester, allowing students to make any updates to their current dining plan. Any change to a dining plan must be completed no later than the second Friday of each semester by close of business. All dining plans are processed through the Office of Housing & Residential Life and questions should be directed to their office, by calling (845) 575-3307 or emailing .

Our all you can eat, dine-in facility encourages patrons to enjoy their meals within the Dining Hall. Meal Swaps can be used with a swipe to take a pre-packaged meal of a sandwich, chips, apple, beverage and cookie from the designated cooler. Otherwise, the only food permitted to leave the Dining Hall is a single piece of hand fruit per person.

The Pick 3 Meal Swap program allows students, faculty and staff to exchange a dining plan meal swipe for a menu item in the Pick 3 program at designated campus retail locations. The program is available for students enrolled in the 90, 60, 30 or 15 meal dining plan as well as Faculty and Staff enrolled in the 15 or 30 meal dining plan.
Pick 3 is available at the Dining Hall and North End Dining, The Cabaret, Donnelly Cafe and The Marketplace.

At the North End servery, a dining plan meal swipe can be exchanged for a premium entree menu item denoted by the Pick 3 logo. The swipe includes a choice of entree, a choice of beverage (bottle water or can of soda) and a choice of one of the following: a piece of fruit, a bag of chips, or a pack of cookies.

At other retail locations, as noted above, under the Pick 3 program the swipe includes a choice of any York Street sandwich, a choice of beverage (bottle of water or can of soda) and a choice of one of the following: a piece of fruit, a bag of chips, a pack of cookies. At the Donnelly Cafe, a hot entree placed in a specially designated Pick 3 bowl is also eligible. 

Thrifty Cash is the dollar amount associated with each dining plan which can be used at all cafes on campus for more on-the-go eating.

Yes. You may add to your balance at any time if you are on a dining plan. Contact the Office of Student Financial Services to transfer money into a Thrifty Cash account (Phone: (845) 575-3230 or Email:). One of the many advantages of Thrifty Cash is that all purchases are tax free.

Dining plan meal and Thrifty Cash balances can be viewed on MyMarist. Once logged in, click on the boxes in the top right corner and select 'Marist Money'.

Yes. Your Thrifty Cash carries over from fall to spring term, provided that you remain on a dining plan. Thrifty Cash does not carry over to the next school year.

The Anytime Dining plan includes 5 swipes that can be used as a Meal Swap for a prepared takeout meal from the Dining Hallor to swipe in a friend or family member. Students on any of the flex dining plans can use as many of their swipes as they want for Meal Swaps or guest meals.

Yes. The guests of any Marist student who displays a valid ID receive preferred pricing for their meals.

Yes. We accommodate all students who choose to attend Marist College. We are prepared to work with students who have any of the eight major food allergies, as well as students that require any other type of special diet because of a documented medical condition. We also serve a broad range of dishes at every meal, in order to accommodate vegans, vegetarians and any other students who are pursuing a personal diet regime. Please see the My Zone page for full details about our program. 

Sick meals are available for any students experiencing flu-like symptoms. More details on our sick meal policy can be found here. Sick Meal

Phone: (845) 575-5100 /E-Mail / Fax: (845) 575-5120

Sodexo Campus Services. Sodexo is the leading provider of Food and Facilities management in North America, and has continuously operated Marist College Dining Services since 1978. To learn more about Sodexo Campus Services please visit Sodexo USA.

The My Zone Pantry is the contained refrigerator and shelf space where food items needed by students with celiac disease or nut allergies can be stored with precautions against cross-contact. The My Zone Pantry will always be free of gluten-containing ingredients and products, as well as tree nut and peanut products. The My Zone Pantry can include specially-prepared meals or pre-packaged items. Please note that the My Zone Pantry only guarantees the storage of pre-packaged items that are free of gluten, tree nuts and peanuts. It does not guarantee storage of pre-packaged items that are free from milk, eggs, wheat, soy and shellfish. The My Zone Pantry can be a “fall back” area when none of the offerings in the Dining Hall stations are appropriate for the student’s dietary restrictions.

With the My Zone Pantry:

Students maintain control over managing their own allergy when foods are pre-packaged because they are the only ones handling them.

Students can work closely with Marist Dining managers and chefs to negotiate which products are stocked.

Simple Servings is the NEW 7-Food-Allergens-Free hot lunch and dinner station served at the Dining Hall flat top grill. It is managed by Marist Dining Services employees. 
All foods offered at the Simple Servings station are free of milk, eggs, wheat, soy, shellfish, peanuts, tree nuts and gluten. 
With Simple Servings, students can comply with food allergy or other dietary concerns without feeling singled out. They won’t have to go off campus for their meals or miss out on dining with their friends while waiting for the chef to specially prepare their meals. Straightforward preparation techniques assure transparency of ingredients, and help the student prepare to be responsible for their own shopping and cooking in future. 
The hot lunch and dinner menu change daily and include varied protein options: beef, pork, chicken and turkey. All side dishes are vegan, containing no milk, eggs, or meat products.