Meals for Mountaineers Winter Break program

What is Meals for Mountaineers?

To support the diverse needs of the Appalachian Community during the ongoing COVID-19 pandemic, the University offered the following options for meal service during the 2020 Winter Break:

Meals for Mountaineers 

Free, chef-inspired meals to provide nutrition for students, faculty, and staff in need who remained in our community during Winter Break. Anyone can pick up a hot lunch along with a prepared dinner and breakfast for the next day.

Weekender and Celebration Boxes to Go

Participants also had the opportunity to select the Weekender/Celebration Box which includes ingredients for 3 meals per day for individuals or up to 4 people. Boxes featured fresh produce from Appalachian State Blackburn Vannoy Teaching and Research Farm and recipes from Campus Dining chefs.

Program Review

By the numbers:

  • Over 15,000 meals served

  • Almost 1800 people served

  • Approximately 800 hours worked

The Meals for Mountaineers program was funded by the generous donations of our Mountaineer Community.  To our alumni, parents, faculty, staff and friends, we thank you for your support.  Additionally, we would like to thank our corporate and university partners.  Your time and financial investment in this program elevated our impact on our community.

Our sincerest thanks to these partners for their contributions to the success of Meals for Mountaineers.

The success of this program has shown the great need in our community for nutrition-related resources. To continue to support our community, we have compiled a list of resources that may be helpful to you. 

On-Campus Resources

  • Mountaineer Food Hub - East Hall Basement

  • Belk Library Food Pantry - Belk Library 2nd Floor

  • Garwood Hall Food Pantry - Garwood Hall 2nd Floor

  • DD Dougherty Food Pantry - College Access

  • College of Education Food Pantry - RCOE James Center (closed for the semester)

Community Resources

The meals served during this program were a reflection of the talented chef team that prepares Campus Dining's food every day. Executive Chef Jules Bott and the culinary team have been busy developing new menu items for the spring semester. Some of these new dining options include:

  • Park Place: made to order omelets, a new Wok menu, and a fresh pasta of the week.  

  • Sanford Commons: new flatbreads, custom grinders or wraps, and a steakhouse entrée of the day

  • Cascades: delicious grains n' green bowls, tasty falafel naan pizzas, and classic hot dogs and BBQ sandwiches