Students gather in Oxford's Dining Hall.

Housing and Dining

Almost all students live on campus at Oxford, so housing and dining plays a big role in our friendly, close-knit community.


In partnership with dining provider Bon Appétit, our goal is to provide quality food and healthy dining options. Our menus use seasonal and regional fresh products, including fruits and vegetables from the Oxford Organic Farm. We also have vegan, vegetarian, and gluten-free options. We're sure to have something that suits your food cravings.


The Oxford Dining Hall serves breakfast, lunch, and dinner Monday through Friday, and brunch, lunch, and dinner on the weekends. The deli, full double-sided salad bar, soups, hand-tossed brick-oven pizza, self-serve pasta, and desserts are available all day.

For those on the go, Oxpresso, located in the library, offers quick grab breakfast and carry-out lunch options, as well as a hot breakfast meal exchange beginning at 7:00 a.m. on Saturday and Sunday for our early weekend risers.

You’ll find the Jackson Family Kitchen in the student center. The Jackson Family Kitchen provides café food items and coffee for extended hours.

Healthy selections await you each day as part of your Oxford meal plan.


Oxford Dining Hall

Continental Breakfast: 6:00–7:00 a.m.
Full Hot Breakfast: 7:00–10:00 a.m.
Continental Breakfast: 10:00–11:00 a.m.
Lunch: 11:00 a.m.–3:00 p.m.
Light Lunch: 3:00–5:00 p.m.
Dinner: 5:00–8:15 p.m.

Saturday and Sunday
Brunch: 11:00 a.m.–2:00 p.m.
Light Lunch: 2:00–5:00 p.m.
Dinner: 5:00–8:15 p.m.

Oxpresso (Library)

Meal swipe options
Monday–Friday: 9:00 a.m.–2:00 p.m.
Saturday and Sunday: 7:00–11:00 a.m.

Breakfast/Lunch: 9:00 a.m.–4:00 p.m.

Saturday and Sunday
Breakfast: 7:00–11:00 a.m.

Jackson Family Kitchen (Student Center)

Meal swipe options
Monday–Friday: 11:00 a.m.–2:00 p.m.

Lunch/Dinner/Late Night
Monday–Thursday: 11:00 a.m.–1:00 a.m.
Friday: 11:00 a.m.–11:00 p.m.
Saturday – Happy Hour: 11:00 a.m.–2:00 p.m.
Sunday – Happy Hour: 3:00 p.m.–5:00 p.m.

We strive to provide at least 50 percent local and/or sustainable food in our dining hall, and in keeping with Emory University's waste-diversion program, implemented a zero-waste initiative that aims to divert at least 90 percent of generated waste from landfills.