Food and Dining
91¶ÌÊÓƵ Sustainability works in partnership with the University's dining services provider, Sodexo, to meet the food sustainability goals and objectives outlined in 91¶ÌÊÓƵ's . Per the Sustainability Plan, Sodexo is striving to ensure that at least 25% of the food procured is plant-based, and/or sustainably or ethically produced as defined below.
Plant-based Foods
fruits and vegetables (produce) |
whole grains |
beans, other legumes (pulses) |
soy foods |
nuts and seeds |
plant oils, herbs, spices |
simple combinations of these foods and their derivatives |
vegetarian/vegan alternatives to meat and dairy |
Sustainable Agriculture
International standards | Regional Standards |
---|---|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Sustainable Seafood
International standards |
---|
|
|
Fair Trade / Labor
International standards | Regional Standards |
---|---|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Humane Animal Care
International standards | Regional Standards |
---|---|
|
|
|
|
|
|