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Plant-Based Approach

  • By focusing more on plant-based menus, we’re able to better offer guests more local, nutritious, and low-carbon items.

  • We’ve focused our vegan efforts throughout the dining program:

    • The Upper Commons deli converts to a vegan destination during dinner offering many Mediterranean and Middle Eastern, full flavored options

    • We’ve increased our vegan offerings during breakfast, at our desserts station, and in our Grab & Go

  • A full switch from traditional mayonnaise to a vegan brand called JustMayo, provides:

    • zero GMOs

    • zero cholesterol

    • half of the saturated fat

    • less than a gram of sodium

    • saves gallons of water

    • prevents carbon emissions

  • Beginning in the spring, 2017 semester, the Upper Commons now celebrates Meatless Monday’s with one station serving an all plant-based menu

PRIORITIZING PLANT-BASED PROTEINS

  • Serving reasonable, clearly defined portions of animal proteins based on U.S. Dietary Guidelines recommendations

  • Skewing the menu mix away from beef and cheese

  • Emphasizing plant-based proteins

  • Tracking the ounces of various proteins we serve per guest per meal period, to make sure we stay on target

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