The Crim Dining Commons (affectionately known as "the Caff") serves three meals a day featuring a hot entree station, salad bar, deli, grill, vegetarian/vegan station, and made-without-gluten kitchen. The Battler Bites cafe in Pickett Library handles late-night cravings and grab-and-go between classes.
Main dining hall. Mon–Fri 7 AM – 8 PM, Sat–Sun 9 AM – 7 PM. Eight stations including a wood-fired pizza oven, taco bar, and sushi rotation.
Inside Pickett Library. Mon–Thu 7:30 AM – 11 PM, Fri 7:30 AM – 5 PM. Coffee, sandwiches, salads, late-night snacks.
In Whitescarver Hall lobby. Mon–Fri 7:30 AM – 2 PM. Espresso, drip coffee, and grab-and-go pastries from local Tygart Valley Bakery.
Open during home games. Hot dogs, popcorn, pretzels, beer (for 21+ guests on game days), and Battler-branded merchandise.
Tu & Th 7 AM – 2 PM. Grab-and-go for Equestrian Studies students. Coffee, breakfast burritos, sandwiches.
April–October on the quad. AB partners with local farms to bring fresh produce, eggs, honey, and bread to campus every Saturday morning.
Choose the plan that fits your schedule and class standing.
| Plan | Description | Annual Cost | Best For |
|---|---|---|---|
| Unlimited | Unlimited dining hall swipes + 100 Battler Bucks | $5,210 | 1st & 2nd year residents (required) |
| 14-meal | 14 swipes per week + 200 Battler Bucks | $4,480 | Upperclass residents |
| 10-meal | 10 swipes per week + 250 Battler Bucks | $3,840 | Apartment dwellers, light eaters |
| Block 80 | 80 swipes per semester + 300 Battler Bucks | $2,940 | Senior apartment residents |
| Block 50 | 50 swipes per semester + 350 Battler Bucks | $2,180 | Commuter and graduate students |
| Battler Bucks Only | $500 of declining-balance retail dining | $500 | Off-campus students |
Battler Bucks are accepted at all dining locations including Battler Bites Cafe, the coffee carts, and concessions. Unused Battler Bucks roll over within the academic year and are forfeited at year-end.
22% of the produce served at Crim Dining Commons comes from farms within 100 miles of campus, and that figure has grown every year since the 2020 commitment to local sourcing. Our partners include the Tygart Valley Compost Co-op (which receives 100% of our pre- and post-consumer organic waste), Sherman's Mountain Eggs (Buckhannon), Tygart Valley Bakery, the Philippi Saturday Farmers' Market, and three Mennonite produce growers in Barbour and Upshur counties.
The chef team participates in the AB Sustainability Plan with explicit annual targets: increase local sourcing by 4 percentage points each year, achieve 30% plant-forward menus by 2027, and maintain 100% landfill diversion of food waste. The dining hall also offers cage-free eggs, hormone-free milk, antibiotic-free chicken, and certified-sustainable seafood across all stations.
For students with food allergies, dietary restrictions, or specific religious or ethical requirements (kosher, halal, vegan), the dining team works one-on-one to ensure safe and dignified meals. Contact the Director of Dining Services at [email protected] to set up an intake meeting before the start of any semester.
