Many components factor into R&DE Stanford Dining’s mission to provide high-quality, nutritious cuisine and exceptional service while meeting the diverse dietary needs of our Stanford community. In our dining halls, guests will find menus guided by a set of culinary standards developed in support of the Menus of Change principles and the Menus of Change University Research Collaborative (MCURC), co-founded by R&DE and the Culinary Institute of America.
Stanford Dining offers globally inspired cuisine, along with vegetarian and vegan entrees prepared daily for lunch and dinner by our award-winning chef team.
In addition, we make it easy to eat in dining halls while following religious dietary laws with our Kosher dining program and certified halal options. If you have a medically-documented food allergy, celiac disease or other medical condition and require special dining accommodations, check in with the Food Allergies @Stanford program. Each campus dining hall has a Purple Pantry, which is a locked mini refrigerator stocked with allergy-friendly and gluten-free breads, rice milk, dairy-free yogurts, condiments and pastries.
The Sustainable Food Program is dedicated to educating students and the community about how their food choices affect the planet. There are lots of ways to get involved including volunteering at one of our 12 organic teaching gardens, participating as interns and enrolling in academic classes.
And, as always, Stanford Dining strives to maintain the highest standards by executing cutting-edge food safety and sanitation procedures, trainings and internal/external audits.
We are here for the Stanford community and want to ensure every meal you eat with us is not only delicious but also a positive experience.