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Eat Well @ Stanford

R&DE Stanford Dining, Hospitality & Auxiliaries prides itself on providing high-quality and nutritious cuisine to meet the wide variety of dietary needs within our diverse Stanford community. Learn more about our philosophy and commitments to support the welfare of the campus community and enhance the development of lifelong eating practices that promote health and wellbeing in our Eat Well @Stanford Ethos.


Meet Our Nutritionists

R&DE Stanford Dining, Hospitality & Auxiliaries' nutritionists work closely with our culinary team to review food purchases and strategically design menus that are delicious, nutritious and sustainable. The nutrition team reviews all food purchases and recipes and manages the menu labeling program to communicate ingredients, dietary qualities, sustainability attributes and allergens to diners. They support students, staff and guests with a wide variety of nutritional needs including food allergies, medical diets, vegan/vegetarianism, healthy eating and more. Our nutritionists have extensive knowledge in translating nutritional science into food recommendations and are uniquely positioned to help navigate dietary needs and preferences in the dining halls. 

Cassidy Ozowara, MS, RDN

Food Allergy & Inclusive Nutrition
Programs Manager

Angel Jian, MS, RDN

Food Allergy & Inclusive Nutrition
Programs Specialist


Nutrition Consultations

To schedule a consultation with one of our nutritionists, use our online scheduling portal or email
Consultations are free to undergraduate and graduate students on an R&DE Stanford Dining Meal Plan. 

Vegan & Vegetarian Dining

R&DE Stanford Dining, Hospitality & Auxiliaries offers a variety of plant-forward options in every dining hall, daily. All vegan and vegetarian options are clearly labeled (VGN = Vegan, V = Vegetarian). Our menus are typically about over 50% vegan and 80% vegetarian, offering a wide range of healthful plant-based options including soy, beans, lentils, whole grains, nuts and seeds. R&DE Stanford Dining, Hospitality & Auxiliaries has been awarded an A+ rating for vegan dining by Peta(2). SDHA has a Senior Associate Director of Culinary Event Strategy & Plant Forward Experiences and a Vegan and Plant Forward Sous Chef, who specialize in developing new plant-forward recipes and enhancing the vegan dining experience for Stanford University students, faculty/staff, and guests. Read our Guide to Vegan & Vegetarian Dining

Andrew Mayne

Andrew Mayne

Senior Associate Director of Culinary Event Strategy & Plant Forward Experiences

Jay-Ar Pugao

Plant Forward & Vegan Sous Chef


Food Allergies & Special Dietary Needs

R&DE Stanford Dining, Hospitality & Auxiliaries (SDHA) offers a variety of accommodations for students with food allergies and specialized dietary requirements through the Food Allergies @Stanford program. We have dedicated nutritionists to support hundreds of Stanford students, staff and guests with food allergies and special dietary needs. As the prevalence of food allergies and other dietary needs continues to grow on campus, our nutritionists work closely with the
Office of Accessible Education (OAE)  to ensure that the university is adequately accommodating students with medically documented
dietary needs as outlined by the Americans with Disabilities Act. 

R&DE SDHA has proudly partnered with FARE (Food Allergy Research & Education) to help improve the college experience for students with food allergies through enhanced awareness, accommodations and training. The R&DE SDHA nutrition team reviews ingredients, recipes and menus for allergens, trains R&DE staff on food allergy accommodations and provides nutrition counseling and education for students to help with managing their dietary needs on campus. Stanford is also home to the first nut-sensitive dining program in the nation at Ricker Dining. We recently added a second location at Stern Dining to provide a nut-sensitive dining hall in a central campus location.

SDHA identifies ten major allergens that are contained in, or may have come in contact with, the foods served in the dining halls. Daily menus are published online and food labels identify ingredients and allergens at the point of service. Allergens we label across R&DE SDHA include: Coconut, Egg, Milk, Fish, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, Wheat. 

We work with each student individually to determine the dining strategy that best meets his or her dietary needs. The Food Allergies @Stanford support team includes the R&DE Stanford Dining nutritionists, chefs and managers who work together to ensure students with food allergies and dietary needs have an exceptional dining experience. For more information about the accommodations available and how to get support with your food allergy or special dietary need, view our Food Allergies @Stanford brochure or reach out to

SDHA offers a variety of gluten-free (GF) options daily, including a rotation of gluten-free entrees, sides, soups and grains. We use gluten-free tamari as a replacement for soy sauce in our recipes and implement other gluten-free alternatives when available. Most foods in the dining halls have a printed label that provides the full list of ingredients, allergens, and dietary traits. Gluten-containing foods will include wheat as an allergen. If an item contains ingredients made in a shared facility or on shared equipment with gluten, wheat will be labeled as it may contains wheat. If you have Celiac disease, a wheat allergy or are highly sensitive to gluten, we recommend avoiding items that may contain wheat.

To start a conversation with the dietitian, please complete our Request for Dining Accommodations Form.


Religious Dietary Accommodations

Accommodating Religious Dietary Needs at Stanford

R&DE Stanford Dining, Hospitality & Auxiliaries (SDHA) prides itself on providing high-quality and nutritious cuisine to meet a wide variety of dietary needs within our diverse Stanford community.

We strongly encourage students with religious dietary needs to plan ahead and coordinate any necessary accommodations before arriving to campus. Read below to learn more about the accommodations that are available through R&DE SDHA. Students with religious dietary needs should contact the Office for Religious & Spiritual Life to discuss how their needs can be met on campus.

It is important to reach and out to discuss your specific needs prior to arriving on campus.

Kosher Dining

R&DE SDHA will offers a Glatt kosher lunch and dinner program at Florence Moore in partnership with students, the Office for Religious Life, Hillel and Residential Education. To learn more about Kosher Dining, please visit the Kosher Dining webpage or contact

Halal Dining

R&DE SDHA offers a variety of food options to accommodate the dietary needs of Stanford’s Muslim community. All chicken and beef served in the dining halls is certified halal unless noted otherwise on the label and we avoid the use of alcohol in our recipes. In addition, during Ramadan, Suhoor to-go boxes and Iftar specials are provided in the dining halls to keep students well-nourished during fasting. Students in any on-campus residence, with a R&DE SDHA meal plan, will have access to halal dining options. Learn more about the halal certifications for our Australian Halal Beef and Halal Chicken.

Other Religious Dietary Requirements

Students with other religious dietary needs should consult with the Office for Religious & Spiritual Life about how their needs can be accommodated at Stanford prior to arriving on campus. Some religious dietary requirements, such as maintaining a vegetarian or vegan diet, can be accommodated in the dining halls. Students who believe their religious dietary needs cannot be accommodated in the dining halls should work with the ORSL to request a different housing assignment with access to a kitchen to prepare their own foods prior to coming to campus.


Food Choice Architecture

In R&DE Stanford Dining, Hospitality & Auxiliaries, we know that the campus food environment plays a critical role in determining the health and wellbeing of our students and the environmental impact of our food programs. Food choice architecture encompasses all aspects of how foods are offered and framed in the dining halls, and how these considerations influence food selection. We utilize food choice architecture strategies to design health and sustainability into our dining programs, making healthier and more sustainable choices easier, more prominent and more desirable while still offering a wide range of food options. Learn more about how we promote a healthier and more sustainable campus food environment in our Food Choice Architecture Playbook.

Performance Dining

R&DE Stanford Dining, Hospitality & Auxiliaries’ Performance Dining program provides an enhanced dining experience aimed at promoting functional health, academic success and athletic performance through nutritionally inspired meals. Our performance-focused menus emphasize whole, minimally processed foods that provide a balance of nutrients and appeal to the diverse preferences of our students. We work closely with Stanford Athletics to accommodate the unique dietary needs of student athletes, who need nutrient-dense meals and added fuel to support a very active lifestyle. By upgrading familiar favorites and responding to current food trends, we make these nourishing foods “craveable” and encourage students to expand their knowledge of food and nutrition.

Stanford Food Institute

In support of the academic mission of the university, the Stanford Food Institute was created by Stanford Residential & Dining Enterprises (R&DE) to advance research, education, policy, business, and practice to promote a holistic approach to improving what people eat, how people access food, and the role that food plays in our lives. Through this collaborative platform, R&DE Stanford Dining is engaging across the university to promote food education, research, and flavor & innovation. Learn more about our programs, partnerships, and events on the Stanford Food Institute webpage.

Menus of Change University Research Collaborative

Stanford Residential & Dining Enterprises is a proud member of the Menus of Change University Research Collaborative (MCURC), co-founded and jointly led by Stanford University and The Culinary Institute of America. The MCURC is a collaboration of forward-thinking scholars, food service leaders, executive chefs, and administrators for colleges and universities who are accelerating efforts to move people toward healthier, more sustainable, and delicious foods using evidence-based research, education, and innovation. Together, we are working to cultivate the long-term well-being of all the people and the planet—one student, one meal at a time.