Founders Dining Hall
Location: Founders Hall basement (direct access from all 3 wings). Hours: Mon–Thu 7 a.m.–10 p.m., Fri 7 a.m.–midnight, Sat 8 a.m.–midnight, Sun 8 a.m.–10 p.m. 7 stations: Grill (burgers, chicken, veggie patties, made-to-order), Global (rotating: Korean bibimbap, Ethiopian injera, Mexican street tacos, Indian thali), Comfort (rotisserie chicken, mashed potatoes, mac & cheese, daily soup), Salad & Grain (build-your-own, 40+ toppings, house dressings), Vegan & Plant-Forward (dedicated equipment, tofu, tempeh, jackfruit, legumes), Bakery & Dessert (fresh bread, pies, cookies, soft-serve), Late Night (Fri–Sat 10 p.m.–midnight: breakfast for dinner, pancakes, eggs, maple-bacon doughnut holes). Seating: 600 (booths, community tables, quiet zone, patio overlooking Millrace). Staff: 45 full-time (union, AFSCME), 60 student workers (Tier 1–2).
Retail dining locations
Halvorsen Brew (Halvorsen Library lobby): espresso, cold brew, pastries, sandwiches, salads — Mon–Thu 7 a.m.–10 p.m., Fri 7 a.m.–6 p.m., Sat 10 a.m.–4 p.m., Sun 12 p.m.–6 p.m. (extended finals). Forge Cafe (Forge Innovation Hub atrium): breakfast burritos, grain bowls, smoothies, local beer/wine (4 p.m.–close) — Mon–Fri 7 a.m.–8 p.m. Depot Express (Welcome Center): grab-and-go salads, sandwiches, sushi, coffee — Mon–Fri 6:30 a.m.–7 p.m., Sat 8 a.m.–2 p.m. Rec Center Fuel (Rec Center lobby): protein smoothies, energy bars, electrolyte drinks, yogurt parfaits — Mon–Fri 6 a.m.–9 p.m., Sat–Sun 8 a.m.–6 p.m. Makerspace Munch (Forge Makerspace lobby): vending + micro-market (local snacks, fruit, nuts, LaCroix) — 24/7 card access. Riverfront Concessions (Riverfront Park, seasonal May–Sep): ice cream, lemonade, pretzels, grill Fridays — weather dependent.
Meal plans and pricing
Required for all on-campus residents. Unlimited ($2,450/sem): unlimited swipes at Founders Dining Hall, 5 guest swipes, $100 dining dollars (retail locations). Block 180 ($2,100/sem): 180 swipes, $200 dining dollars. Block 120 ($1,750/sem): 120 swipes, $300 dining dollars (upper-class only). Commuter 50 ($600/sem): 50 swipes, $50 dining dollars (off-campus students). Faculty/Staff 25 ($300/sem): 25 swipes, $25 dining dollars. Dining dollars roll over fall→spring, expire May 31. Guest swipes don’t roll over. Changes: Upgrade anytime (prorated); downgrade only at semester break (deadline: Jan 15 / Aug 15). Financial aid: Meal plan costs included in COA; Porter Cares covers shortfalls.
Founders Farm partnership
Founders Farm (3 acres, north campus, managed by Agriculture & Food Systems): ~18,000 lbs/year to dining + Porter Cares pantry. What’s grown: Tomatoes (5 varieties), peppers, kale, chard, carrots, beets, herbs (basil, cilantro, dill, mint), strawberries, raspberries, apples (espalier). Seasonal menu integration: Weekly “Farm Feature” at Global station (e.g., heirloom tomato gazpacho, kale-sausage pasta, strawberry-rhubarb crisp). Student labor: 15 paid positions (work-study) + 20 volunteers/semester. Closed loop: Pre-consumer waste (400 lbs/week) → farm aerobic digester → compost → fields. Education: Nursing nutrition tours, EnvSci soil labs, Hospitality farm-to-table module.
Special diets, allergies, and nutrition
Allergen labeling: Top 9 (milk, egg, peanut, tree nut, fish, shellfish, soy, wheat, sesame) + gluten marked at every station (digital screens + printed cards). Dedicated prep: Vegan station (separate equipment, purple utensils), Gluten-free zone (toaster, microwave, prep area, certified GF oats/bread). Halal: Certified halal chicken/beef daily at Grill (green H icon), separate storage/prep. Kosher: Pre-packaged certified kosher meals (refrigerated case, heat-and-serve). Nutrition: Full nutrition facts + ingredients online (dining.uwporterfalls.edu/nutrition) and on app (filter by allergen, diet, calorie range). Dietitian: 1 FTE Registered Dietitian (office: Founders Dining Hall, Mon–Fri 9–3, drop-ins welcome) — meal-plan consulting, allergy management, athlete fueling, eating disorder support (coordinates with Counseling Services). Student advisory: Dining Advisory Board (12 students, monthly, menu tastings, feedback, sustainability initiatives).
Sustainability: containers, waste, and Meatless Monday
Reusable Container Program: Green clamshells (polypropylene, 300-use rated), carabiner clip, $5 deposit (refundable at semester end). How it works: Check out at Founders Dining Hall swipe → eat → return dirty to any dining location drop bin → get clean one next swipe. Impact: 120,000 disposable containers eliminated in Year 1. Food waste: Pre-consumer → farm digester (see above). Post-consumer → pulper → anaerobic digester (city wastewater plant, biogas to grid). Trayless dining: Default since 2018 (reduced post-consumer waste 28%). Meatless Monday (expanded to Monday/Thursday 2024): Global + Comfort stations fully plant-based; Grill offers Beyond/Impossible. Local sourcing: 35% Wisconsin/Minnesota/Iowa/Michigan (produce, dairy, eggs, beef, bakery). Fair Trade: All coffee, tea, chocolate, bananas. Student projects: Sustainability Innovation Fund grants for: smart waste bins (load sensors, 15% contamination reduction), hydroponic herb wall (dining hall lobby, 50 lbs/year).
Fictional information
UW–Porter Falls is a work of parody. The dining program, farm, meal plans, and sustainability data described here are invented for this fictional university. No real dining services are depicted.