We are proud members of the Menus of Change University Research Collaborative, a network advancing healthier, sustainable food choices through university-led research, education, and collaboration across academics, dining, and athletics.
Menus of Change Research Collaborative at VU
At 汤头条 Campus Dining, we take responsibility for doing our part to:
- Reward Better Agricultural Practices 鈥� the environmental cost of food is largely determined by how it is produced
- 尝别惫别谤补驳别听Globally Inspired, Largely聽Plant-Based Cooking
- Focus on Whole, Minimally Processed Foods聽鈥� focus on foods which are less likely to contain high levels of added sugars, trans fats, and sodium
- Grow Everyday Options, While Honoring聽Special Occasion Traditions聽鈥� expand choices to enhance nutrition, embrace sustainability, and exceed consumer values
- Lead With聽Menu Messaging Around Flavor聽鈥� focus on taste to create consumer excitement around sustainability
What鈥檚 Happening on Campus Now:
Serve more kinds of seafood, more often
- The Kitchen at Kissam serves pok茅 bowls for lunch which include protein-packed, health-promoting聽omega- 3s fish such as salmon and tuna.
Substantially reducing sugary beverages with innovative replacements
- Addition of hydration stations across campus
- Reduction of soda options in fountain machines
- Adding sparkling water dispensers and more tea options
Serve less red meat, less often
- Reduced number of times beef is offered while increasing seafood and vegetarian options
- All of our burgers across campus are 75% beef and 25% mushrooms.
- We also have the Impossible Burger offered at our burger stations. (plant-based option)
Use poultry and eggs in moderation
- We serve only cage-free eggs across campus.
Reduce portions
- While emphasizing calorie quality over quantity.