Nutrition Cafe at HRC
Nutrition Cafe at HRC
Will remain closed for at least the Fall semester of 2020. Plans to reopen the café will be communicated via the Butler App and Instagram @bonappetitbutler by winter break.
2024 Dining Guide
Check out the comprehensive guide from Butler Dining! You will find information to help you navigate dining on campus and understand your meal plan. You will also learn about some of the programs and services offered as well as ways to get in contact with dining staff and stay informed on upcoming events.
BlueGo To-Go Program
In partnership with Butler Student Government Association and the Center for Urban Ecology and Sustainability, Butler Dining is now providing BLUEgos as a safe, environmentally friendly, and convenient to-go option for students, faculty, and staff on campus.
The program minimizes waste produced from the café, helping Butler achieve their sustainability goals as laid out in the Butler University Sustainability and Climate Action Plan (BUSCA), while giving flexibility to those that need a meal on the go.
Request a BLUEgo container from a cashier today!
Food Allergies
Serving Students with Food Allergies and Celiac Disease
The dining services team is well-trained in food allergy awareness and offer a number of options for students with food allergies and celiac disease. This includes communication about and modification to existing menu items, special preparation of menu items, and access to special products as agreed upon with students.
Daily menus for each café can be accessed at butler.cafebonappetit.com. Menu items that are appropriate options for most students with celiac disease are labeled as “made without gluten-containing ingredients” and can be filtered to streamline searching using the dietary preferences filter. A designated toaster for specialty bread products can be accessed by students as needed. Top 9 allergens are included in menu names and/or descriptions whenever possible. In addition, we offer Latitude, a destination in Marketplace at Atherton Union where all meals prepared are made without the use of the top 9 allergens plus gluten. Latitude is a segregated station designed with guest safety in mind and allows Bon Appétit to best manage ingredients from delivery to plate. For more on eating with a food allergy in our café, view the guide on Food Allergies and Celiac Disease at Butler University. Further questions about ingredients can be answered by our trained managers/chefs on-site.
For questions about these services or to request food allergy accommodations, students should contact:
Jason Rose, District Manager
Jason.Rose@cafebonappetit.com | 317-940-9702
Precious Nwokeleme, RDN, LDN Dietitian
Precious.Nwokeleme@cafebonappetit.com | 443-455-0820
Student Disability Services
sds@butler.edu | 317-940-9308
FARECheck Certified
We are committed to the safety of all of our guests! Foodservice staff at Butler University have completed a FARECheck certified food allergen training program. FARECheck is a program that reviews and certifies food allergy training materials. This program was developed by Food Allergy Research & Education (FARE) in conjunction with Bon Appétit Management Company.
As a FARECheck certified campus, you can be assured that our in-house allergen training provides evidence-based information on food allergies and best practices for allergy-aware management. Our training covers an array of topics from an overview of food allergies, anaphylaxis, and reducing risk for cross-contact to communication protocols, and emergency response preparedness. All foodservice staff receive allergy awareness training twice per year and understand the importance of keeping food allergies top of mind. For help navigating your food choices on campus, please reach out to a member of our management team.
Stay Fresh
Walnut Spinach Linguine
Fuel your body with brain boosting foods such as walnuts and greens found in this plant powered pasta.
7 Ways to Pump Up Your Productivity
How you treat your body – from fueling to moving to resting – can play a big role in your productivity.
Featuring Our Fin-tastic Fish to Fork Partners
We are featuring two Fish to Fork partners who are shining examples of our commitments in action.
Shining a Light on Seafood Superstars on our College Campuses
We are highlighting three of our campus chefs who are passionate about serving sustainable seafood.
Fished or Farmed: A Q&A Deep Dive with Seafood Watch
We chatted with Morgan Smith from Seafood Watch, diving into the nuanced environmental impacts for both farmed and wild-caught fish.
The Buzz: Are You Hungry?
Is your desire to snack a physiological need or just part of your daily routine?
Whole Wheat Walnut and Carrot Muffins with Seed Crumble
This trail mix-esque muffin won’t let you down and will keep you satisfied when life keeps you busy.
Crafting Your Snack Choices: Finding Balance Without Compromise
From nutrient-packed pairings to mindful eating practices, learn how to elevate your snack game.
Is Tea the Cure-All Drink?
Imagine cozying up on the couch on a cold day with a steaming cup of tea — just the thought of that is relaxing, isn’t it?
Savoring our Commitment to Fair Trade Tea
Bon Appétit was the first food service company to make a commitment to source Fair Trade tea in our cafés nationwide.
Fair Treatment and Fair Pay: Celebrating Fair Trade Month
Every October, Bon Appétit Management Company recognizes Fair Trade Month by educating our guests about the importance of the certification, which supports equitable global supply chains.
Eight Ways Corn is Used Across Latin America
Explore eight different traditional dishes showing the breadth of corn from a savory staple to a sweet treat!
Corn Chronicles: The History and Impact of Maize in the Americas
Learn about the rich history and profound impact of corn for indigenous civilizations in the Americas.
Celebrating Amazing Maize for Hispanic Heritage Month
Join us as we recognize the range and importance of corn as an integral staple across Central and South America.
25 Years of Farm to Fork: Insights from a Groundbreaking Local Purchasing Program
We’re sharing our local sourcing knowledge from the inside out in a new white paper, Sowing Success: Local Food Purchasing Insights from 25 Years of the Farm to Fork Program.
Tell Us What You Think
Common Questions
- I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?
- Can you tell me how many calories are in the foods in my café?
- How will you handle my concerns about a food allergy?
See what we are up to!
bonappetitbutler
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Serving fresh, sustainable fare to the Butler University community 🍽
Students, head to the link in our bio to access the latest survey and help us provide the best possible dining experience. ...
Is your desire to snack a physiological need or just a part of your daily routine? We`re breaking down the buzz on hunger. 👇
What does the science say?
Simply put, hunger is the sensation of your body signaling the brain that you want (or need) to eat. But did you know there are two types of hunger?
Homeostatic Hunger
2-3 hours after eating, hormones cause stomach grumbles and tell your brain you are hungry. These are signals to balance your energy needs.
Hedonic Hunger
Also known as pleasure-based hunger, hedonic hunger can override the feeling of fullness to make you feel hungry (even when you physically do not need more energy).
What`s the takeaway?
Listen to your body`s hunger cues; take note of signs of hunger like a growling stomach, headache, light-headedness, a lack of energy, or even experiencing "hanger." (If this seems difficult at first, be gentle with yourself as you learn to eat more intuitively!)
Sudden insatiability may be connected to your food environment (aka a food video on Instagram or the smell of freshly baked bread) and not a physical need for more food.
#Hunger #Hangry #IntuitiveEating #MindfulEating #ListenToYourBody ...
No time to make a snack during the day? Prepare these whole wheat walnut and carrot muffins with seed crumble in advance! 🥕
Makes 12 servings
INGREDIENTS
1/2 cup whole wheat flour
1 cup all-purpose flour
3/4 cup dark brown sugar
1/4 cup wheat germ
3/4 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon salt
3 eggs
3/4 cup olive oil
1 cup buttermilk
1/2 teaspoon vanilla extract
2 cups carrots, shredded
1/4 cup walnuts, chopped
1/8 cup sunflower seeds
1/8 cup pepita seeds
DIRECTIONS
Preheat oven to 350 degrees F.
Mix together flour, sugar, wheat germ, baking soda, baking powder, spices, and salt. In a separate bowl, mix eggs, oil, buttermilk, and vanilla; then add shredded carrots. Combine dry and wet ingredients together and fold in walnuts.
Divide evenly into lined muffin pan and top with sunflower and pepita seeds. Bake 20-25 minutes until a toothpick comes out clean.
#MealPrepIdeas #BakingFromScratch #EasyRecipes ...
You CAN have your snack and eat it, too. 🤫 If you`re a busy snacker, your go-to solution for a quick energy boost might be a vending machine, but a little planning will probably help you strike a balance between nutrition and convenience. Here are some tips to keep in mind:
1️⃣ Make it whole. Foods in their natural forms (or only lightly processed) like fruits, vegetables, or nuts will keep you fuller for longer.
2️⃣ Choose a power combo. Aim to incorporate at least two of the following into your snack: protein, fiber, and healthy fat! Examples include apple slices with nut butter and hummus with vegetables.
3️⃣ Packaged, but powerful. Choose packaged items that are mostly whole food-based like dried chickpeas or whole-grain crackers and pair with something that has protein or fat like hummus or cheese.
4️⃣ Think beyond typical "snack food." Save that small amount of leftovers or consider out-of-the-box combinations like a vegetable and hummus sandwich or composed bean salad.
When it comes to snacking, make sure you listen to your hunger cues and choose flexible, nutrient-rich options that satisfy and can create a balanced and fulfilling snack routine. If you find yourself snacking on something "less nutritious," it`s totally okay! Eating should be a pleasurable experience. #BalancedEating #SnackIdeas #MindfulEating #NourishYourBody ...
Students, don`t sleep on the made-to-order options at Charred! Whether it`s lunch or dinner, you can get delicious made-to-order burgers, hot dogs, chicken breasts and whitefish off the grill at Charred in A-Town Cafe! ...
Fall may have you asking, "which witch is which?" 🧙♀️ But we`re asking, "which `wich is which?" 🥪 Build a fun fall sandwich with these tips!
1️⃣ Start by choosing your bread. We like heartier fare like whole-grain sourdough, pretzel rolls, herbed focaccia, or rich and buttery croissants.
2️⃣ Choose your spread. Set aside the mustard and try out an herb aioli, apple onion jam, cranberry orange jam, or herbed feta spread.
3️⃣ Choose the main event. Whether your diet is plant-based or plant-sometimes, any of these will make for a delightful fall `wich: roasted squash, roasted carrots, sauteed mushrooms, roasted, sliced turkey, or prosciutto. (We recommend mixing and matching these for maximum effect!)
4️⃣ Choose your toppings. (Okay, some might call this the main event...) We like any sliced cheese or burrata, crisp greens like arugula or butter lettuce, fresh vegetables like cucumber, or marinated, roasted tomatoes.
👉 Put it all together and what do you get? Here are a couple of sandwich suggestions to get you started:
⭐ Roasted squash and sauteed mushrooms with Swiss cheese and herb aioli on toasted whole-grain sourdough
⭐ Prosciutto, marinated, roasted tomatoes, arugula, and burrata on foccacia
#FallSandwiches #SandwichCreations #FallFlavors #SandwichIdeas #SandwichInspiration #FallFood ...