NUTRITION & SUSTAINABILITY

University of Saint Francis Dining is committed to providing fresh, healthy, nutritious food. We model our menus on healthy eating and emphasize lean proteins, fresh vegetables, beans, whole grains, and healthy fats. Our commitment to high-quality food starts with our FARMSTEAD sourcing and purchasing program, and our commitment to sustainability is practiced through our Green to Go program and IMPACT ZERO initiatives. 

Locally Grown

We work collaboratively with local and regional growers, producers, and food hubs. Following safe and fair rules of engagement, we leverage our direct purchasing program so our chefs can use the freshest, locally grown ingredients which means better tasting food!

We are committed to featuring delicious plant-forward offerings, supported by local direct-to-farm purchasing, national animal welfare partnerships and awareness of environmental impact. All eggs are Cage-Free certified.

Green2Go

Green2Go is an eco-friendly and reusable food container program for diners.   Ask the cashier for your container and swipe for your to-go meal.  Just drop the carton off at one of our drop-offs so we can wash and sanitize for the next meal. 

Paper napkins and towels are comprised of unbleached, recycled fibers including post-consumer waste. Compostable containers, drink cups, and cutlery are made from renewable resources.

Allergies and Special Diets

We identify entrees for the top nine allergens which include wheat, milk, eggs, soy, peanut, tree nut, shellfish, fish, and sesame. Additionally, we identify entrees that meet vegetarian, vegan, and halal meal requirements. For more information, Click Here.