Whitman College’s food services have evolved significantly over time, reflecting broader shifts in campus values around sustainability, nutrition, and community engagement. A major turning point came in 1994, when the college partnered with Bon Appétit Management Company to oversee dining operations. This marked the beginning of a new era focused on fresh, made-from-scratch meals, seasonal menus, and a strong commitment to sourcing ingredients locally. Today, much of the food served at Whitman comes from farms in the Walla Walla area, including Upper Dry Creek Ranch, Locati Farms, and Cavali Acres.

The opening of Cleveland Commons in 2018 further transformed the dining experience at Whitman. Designed with sustainability in mind, the new facility offers LEED-certified spaces, multiple food stations, and room for over 500 diners. One of the most distinctive features of Cleveland Commons is the First Foods Station, developed in partnership with the Confederated Tribes of the Umatilla Indian Reservation. This station serves Indigenous cuisine and features educational signage in Native languages, helping to promote cultural awareness and connection.

The Food Services records offer insight into how food service at Whitman has grown from basic cafeteria operations to an integral part of campus life—one that reflects student values, promotes wellness, and builds relationships with the surrounding community.