University Dining Services food preparation methods limits the impact of processing foods to extend greater convenience, with less resources, than traditional grocery-store bought products. These practices foster a sustainable food system. Processing takes a health toll - processing that requires high heat reduces nutrients in many products, salt and trans fats are added to extend shelf life and restore lost flavor, sweeteners appear in everything from potato chips to stuffing mixes, and sometimes the final goods don't even resemble the original agricultural product.

In addition to the world-class Balance, Mind, Body, and Soul Program, which provides a framework for answering questions related to sustainable living, University Dining Services continues to develop practices and strategies that will have a lasting impact, including:

• Cooking Oil is Trans-Fat Free
• Platform Restaurants Provide a Completely Vegan Experience
• Menus Always provide Vegetarian Options
• Descriptions Provide Customers with Information about Allergens and Nutrition
• We'll Only Buy From Sources That Have Passed A Rigorous Food Safety Inspection