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.
Andrew Mayne
Senior Associate Director of Culinary Event Strategy & Plant Forward Experiences
amayne@stanford.edu
Jay-Ar Pugao
Plant Forward & Vegan Sous Chef
jayarpugao@stanford.edu
.
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.
Halal Dining
R&DE SDHA offers a variety of food options to accommodate the dietary needs of Stanford’s Muslim community. Chicken and beef served in the dining halls is certified halal and will be labeled as such unless noted otherwise. Halal chicken is always available by request in all dining halls. 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.