Housing & Dining
Housing & Dining
Berea College recognizes the inherent educational value of the full Residence Hall experience. Our Residence Halls are microcosms of those communities in which students will live and work throughout their lives. By engaging students in a process of where they can create communities, they will develop valuable life skills such as communication, empathy, conflict resolution and consensus building. Berea College also has dining options for its students.
The Residence Hall Program exists to foster a strong spirit of community. Berea College offers variety in Residence Hall living. The fourteen Residence Halls vary in architecture, size, room arrangement and traditions. The halls consist of Anna Smith, Bingham, Blue Ridge, Dana, Danforth, Ecovillage, Elizabeth Rogers, Fairchild, James, Kentucky-Talcott, Kettering, Larry D. & Nancy L. Shinn, Pearsons and Seabury. The majority of the halls contain double or single rooms that open onto conventional hallways, with the exception of Danforth Hall which can accommodate groups living in suites allowing residents to take part in a family-type living experience.
Gender Inclusive Housing Program
In accordance with the Great Commitment “to create a democratic community dedicated to education and gender equality,”Berea College started a Gender Inclusive Housing (GIH) community to build fellowship and promote awareness of LGBTQIA+ issues. The GIH community provides a safe space for the living, learning and advocacy of our LGBTQIA+ students and allies.
Gender Inclusive Housing is an inclusive, voluntary environment where students who identify as transgender, non-binary, gender nonconforming, or allies to those communities can live in the same room with other students who identify as a member or ally to the transgender, non-binary, and gender nonconforming communities. Students who live in this community will be expected to contribute positively to the community by offering support and encouragement for the living environment, respecting suite members’ different motivations for choosing this living option, embracing and learning from experiences different from one’s own, actively participate in community events, and abiding by all regulations as outlined in the Student Handbook and the Residential Living Guide. Alongside living with a group of peers, we offer unique programs and a wonderful support system revolving around LGBTQIA+ issues and events.
All residential students are required to have a meal plan, with the Silver Unlimited (default) plan automatically applying when a student is admitted to the College. The default plan includes unlimited meals, two guest passes and $50 flex dollars per semester which can be spent at The Pinnacles Cafe or at Sandella's Flatbread Cafe. Students can upgrade their meal plan or add more flex dollars to their account. Off-campus students as well as staff and faculty have the option to purchase a meal plan with Mountaineer Dining.
Berea is one of the fastest growing towns in Kentucky, so dining options are increasing. This includes numerous options on campus such as the Mountaineer Dining Hall located on the first floor of the Alumni Building. The Dining Hall is set up buffet style with new food options provided daily by Sodexo. For those with dietary restrictions, there are allergen labels at each station and a designated allergen-free station, as well as a dietitian that students can meet with for further needs. Berea College also offers Catering Services for events on campus.
The Pinnacles Cafe is located on the first floor of the Margaret A. Cargill Natural Sciences and Health (MAC) Building and features Simply to Go grab-and-go sandwiches, salads, sweet and savory snacks and coffee beverages. Sandella’s Flatbread Cafe is located on the second floor of the Woods-Penniman Building and features a variety of wraps, paninis, quesadillas and flatbreads.
The Farm Store is open year-round and provides a daily lunch menu prepared by students using fresh organic ingredients from the Berea College Farm. You can purchase seasonal organic ingredients from the meat freezers, produce coolers and dry-good shelves lining the store’s walls. The bakery case is stocked daily with fresh bread and pastries made from scratch with our Berea College grains, herbs, fruits and vegetables.