R&DE Stanford Dining prides itself on providing high-quality and nutritious cuisine to meet the wide variety of dietary needs within our diverse Stanford community. The Eat Well @Stanford program is committed to supporting the welfare of the campus community and enhancing the development of lifelong eating practices that promote health and wellbeing. Learn more about our Food Standards and Nutrition Philosophy.
R&DE Stanford Dining’s 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.
Jackie Bertoldo, MPH, RDN
Assistant Director of Nutrition
R&DE Stanford Dining
Cassidy Willingham, MS, RDN
Food Allergy Program Nutritionist
Stanford Residential & Dining Enterprises
To schedule a consultation with one of our nutritionists, use our online scheduling portal or email email@example.com. Consultations are free to undergraduate and graduate students on an R&DE Stanford Dining meal plan.
R&DE Stanford Dining offers a variety of plant-forward options in every dining hall, every day. All vegetarian and vegan options are clearly labeled (V = Vegetarian, VGN = Vegan). Our menus are typically about 80% vegetarian and over 50% vegan, offering a wide range of healthful plant-based options including soy, beans, lentils, whole grains, nuts and seeds. R&DE Stanford Dining has been awarded an A+ rating for vegan dining by Peta(2). We have two Vegan and Plant Forward Sous Chefs who specialize in developing new plant-forward recipes and enhancing the vegan dining experience for Stanford University Students. Read our Guide to Vegan & Vegetarian Dining.
R&DE Stanford Dining offers a variety of accommodations for students with food allergies and specialized dietary requirements through the Food Allergies @Stanford program. We have a dedicated Food Allergy Program Nutritionist 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 Stanford Dining 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 Stanford Dining nutrition team reviews all 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.
Stanford Dining identifies the top 9 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 Stanford Dining include: Coconut, Egg, Milk, Fish, Sesame, Shellfish, Tree Nuts, Peanuts, Soy, 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, reach out to firstname.lastname@example.org. To register for the Food Allergies @Stanford program, please complete our Request for Dining Accommodations Form.
R&DE Stanford Dining offers a variety of dining options to accommodate the dietary needs of Stanford’s Muslim community. All chicken served in the dining halls is certified halal and halal beef is also available on a rotating basis. We do not cook with alcohol in any of our recipes and we are conscious to avoid cross-contact of pork products in our dining halls. During Ramadan we provide Suhoor to-go boxes and Iftar meals in the dining halls to keep students well nourished while fasting. More information on Ramadan accommodations can be found here.
R&DE Stanford Dining offers a kosher lunch and dinner program in Florence Moore Dining Hall during the academic year in partnership with students, Hillel and Residential Education. These meals help students who maintain a strict kosher diet, while also making the program manageable for the other students who keep a more relaxed form of kosher diet. More information on the Kosher Dining program can be found here.
R&DE Stanford Dining’s 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.
R&DE Stanford Dining 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. 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 find best practices and operational innovations that support MCURC’s vision of cultivating the long-term well-being of people and the planet—one student, one meal at a time. Learn more about MCURC.