New Woody’s Café

Meal Plans at Woodbury University

Enjoy fresh, chef-crafted meals right on campus. Our meal plans are designed to fit your lifestyle and make dining simple, flexible, and delicious. Here’s why they work:

Why a Meal Plan Makes Sense

• Community: Sharing meals helps you stay connected and engaged.

• Scratch-Cooked: Our Executive Chef prepares dishes fresh daily.

• Convenience: No meal prep, no dishes, no hassle.

• Responsible Sourcing: Local, seasonal produce; humanely raised proteins.

• Central Location: The Café is always steps away.

• Vegetarian + Vegan Options: Creative choices available every day.

• Smart Value: A flexible, affordable way to eat well on campus.

Resident Meal Plans

(Required for residential students)

• A | 14 meals/week + $150 Flex — $2,923/semester

• B | 12 meals/week + $200 Flex — $2,923/semester

• C | 10 meals/week + $150 Flex — $2,721/semester

• D | 8 meals/week + $200 Flex — $2,721/semester

Commuter Meal Plan

Perfect for students or staff on the go.

• E | 5 meals/week + $75 Flex — $1,192/semester
  Purchase anytime through the Student Affairs Office or Housing department.

When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.

We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.

Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.