See St. Cloud State Campus Food Management Policy.
No food and beverages will be sold or served in Atwood Memorial Center (AMC) or on the adjacent malls, unless purchased through or prepared by, Chartwells, AMC Convenience Store and/or AMC. This is in accordance with Minnesota State Law, Minnesota State, and St. Cloud State University policies and contracts.
Groups failing to comply with the Atwood food and beverage policy will be subject to payment of any costs incurred as a result of the event and the following sanctions:
If you are planning on serving food at your event, we recommend contacting Chartwells Catering as soon as your space is booked to begin planning. While Chartwells does require a minimum of 3 business days’ notice for catered events, contacting the catering office at least 2 weeks prior to your event will help ensure availability. Please note that late fees do apply to events booked less than 3 business days prior. Chartwells catering may be reached by calling 320-308-4295 or emailing catering@stcloudstate.edu or visiting their website.
Food is permitted in the Theatre. However, food is not to be served in the Theatre.
The Atwood grill is for use on the mall only and is restricted to student organization fund raisers on class days and to food service.
Refer to: Atwood Grilling Procedures
In order to serve alcohol for your event, the President must sign off per Minnesota State Board Policy. The paperwork should be sent to the Office of Finance and Administration and from there in will be sent through the request process for the President's signature.
Refer to:
St. Cloud State University Alcohol and Other Drug Policy & Procedure
Officially registered student organizations are authorized to hold Bake Sales of Non-potentially Hazardous Foods* on the St. Cloud State University campus only in specific approved locations reserved through the Atwood Scheduling office or via the online EMS scheduling system. All approved bake sales must be in compliance with all Food Safety Recommendations (below), university financial procedures (outlined in the student organization handbook), and other applicable university policies and procedures.
*Non-potentially hazardous foods are defined as foods that do not require heat or refrigeration to retard spoilage in normal serving times. Examples of non-potentially hazardous baked items would include cookies, brownies, non-dairy or non-cream filled baked goods, donuts, or baked products that are made and contained by a licensed producer that are to be dispensed in the original packaging and do not require temperature control (e.g. – a wrapped muffin).