Campus Dining

UC’s Residential Restaurants Eliminate Food Trays – http://www.uc.edu/News/NR.aspx?ID=8768

The University of Cincinnati’s residential restaurants join a national trend that’s kicking into full gear this fall as universities across the country remove trays from dining centers in efforts to save on wasted food and the massive amounts of water and chemicals used in…….

Q & A –

Q. Approximately what percentage of food served at campus cafeterias is locally grown or raised?

A. We purchase produce from a purveyor that deals with local farms in the community. We buy 100% of our produce with them, and the produce items that thrive locally (apples, tomatoes, melon, squash) are grown in our region.

Q. Approximately what percentage of food served at campus cafeterias is USDA-certified organic?

A. We do not purchase organic produce at this time.

Q. Do your cafeterias source seafood that is considered “sustainable” by the Marine Stewardship Council, the Monterey Bay Aquarium s Seafood Watch Program, or a similar organization?

A. Yes, we source sustainable seafood in conjunction with the Monterey Bay Aquarium Seafood Watch Program.

Q. Do your cafeterias offer a wide variety of vegetarian options? If so, approximately what percentage of meal choices are vegetarian?

A. Yes, we offer a vegetarian option at each meal. That combined with the possibility of customizing your dish to make it vegetarian creates opportunities for more options. The majority of our stations offer menu options prepared with ingredient choices selected by the diner. You can always option no meat for a vegetarian version. Though a small population of diners are 100% vegetarian, it is difficult to distinguish a percentage amount of vegetarian meal choices since the vast majority of our menu can be customized to vegetarian. 

Q. Do any of your cafeterias serve any food that was grown or raised on a campus farm?

A. The university's Sustainable Urban Environment Center (SUE) – is working on a partnership with the City of Cincinnati to turn city owned land into an urban produce farm.