Healthy Eating

Providing you with nutritious options is something your dining team proudly does every day. We help you select delicious, healthy and satisfying meals, snacks and desserts by highlighting well-balanced menu choices and providing nutritional information and tips to help you make choices that fit your needs.

TALK TO US ABOUT YOUR FOOD ALLERGIES!

We are passionate about serving students and take pride in sourcing wholesome ingredients, preparing delicious food, and providing accurate nutrition and allergen information. A team approach led by you, our educated consumer, is the best preparation for a safe school year free of allergic reactions. We want to meet one-on-one with all students with special dietary needs to ensure that your dining experience is safe, delicious, and social.  

NUTRITION SIGNAGE
Our menu system provides ingredient statements, specifically highlighting the big eight allergens: milk, eggs, shellfish, fish, tree nuts, peanuts, wheat, & soy. Guests may check on the presence of allergens before planning their meals using the online menu and nutrition calculator. The absence of an allergen listed on product signage is not a guarantee that the product is free of that allergen. The guest is responsible for communicating their allergy to a supervisor or manager to ensure safety. We have several allergen-free stations on-campus to make dining with special dietary needs safer and more enjoyable. 

INDIVIDUAL MEAL PLANNING

Students with special dietary needs can receive individual assistance from our Registered Dietitian, Ania Egan, MS, RD. Meetings from the Dietitian may include reviewing the resources currently in place, a tour of the dining facilities, and menu planning. 

Arrangements can be made if the student's medical dietary needs are unable to be met with daily offerings. If you have a food allergy/special diet concern, please start by contacting Student Accessibility Services and our Registered Dietitian, Ania Egan, MS, RD, to discuss and set up reasonable dietary accommodations. 

 
SIMPLE SERVINGS
This popular station provides safe and appetizing food choices for customers with Celiac and food allergies/intolerances. The Simple Servings station offers a hot plated entrees for lunch and dinner made without the seven most common allergens: peanuts, tree nuts, shellfish, wheat, soy, milk products, and eggs. In addition, all food is made without gluten, and procedures are in place to control for cross-contact. Separate equipment, utensils, storage areas, and preparation areas minimize this risk, offering customers a safe and healthy dining option. 
 
 
FOUR
This allergen station at Redstone Dining is free of four of the top allergens: gluten, peanuts, tree nuts, and shellfish. Like Simple Servings, we take precautions to reduce the risk of cross-contact. 
 
SIMPLE ZONE
Simple Zone, formerly My Zone, is a gluten-free, peanut-free, and tree-nut free area for students reserved with food allergies and other dietary needs. In addition to pantry items, a made-to-order hot meal menu for lunch and dinner is also available. Located inside Central Campus Dining, Harris Millis Dining, Northside Dining, and Redstone Dining, these areas are equipped with a designated microwave, refrigerator, toaster, gloves, and allergen-free prep surfaces. Students are required to wash their hands and wear gloves when utilizing this space. We ask our campus community to respect these spaces for those who truly need it.  

Food is personal, and we recognize that no two customers eat the same. Each have a wide variety of dietary, flavor, and cultural food preferences. We do our best to meet these expectations. That is why UVM Dining offers specialized services in addition to a wide variety of foods that cater to our customers' dietary needs and preferences. For those customers with food allergies, intolerance, or medical needs, we offer programs such as Simple Zone (formerly My Zone), Simple Servings, and our Mindful program. UVM Dining aims to provide a safe and enjoyable dining experience for everyone.

VEGETARIAN AND VEGAN OFFERINGS

We offer a variety of vegan and vegetarian options across campus to meet the needs of our customers. In our dining halls and many retail locations, vegetarian and vegan meals are labeled. Additionally, we have dedicated plant-based stations in three of our traditional dining halls (Harris Mills Dining, Central Campus Dining, and Redstone Unlimited).

MINDFUL

A collection of healthy and flavorful recipes with an emphasis on the use of fresh fruits, vegetables, whole grains, and lean proteins. Each Mindful meal contains:

  • 600 calories for less
  • 35% or less of total calories from fat
  • 800mg or less of sodium

Learn more about our Mindful program!

UVM Dining's goal is to provide everyone a safe and enjoyable dining experience and we understand that some students come to campus looking for dining options that align with their religious beliefs. Here are some resources to help navigate dining on-campus.
 
KOSHER OFFERINGS
We have a certified kosher kitchen located in Redstone Dining. It is designated as a meat/parve kitchen and is operated by Vermont Kosher LLC, under the Orthodox Rabbinical supervision of Chabad of Vermont. Hot kosher meals are served Sunday - Thursday from 5P - 7:30P at Redstone Dining. If you would like to have a kosher meal, please inform your cashier, who will hand you a receipt to pick up your meal at the kosher station. 
 
We also have cold, pre-packaged Vermont Kosher meals available for sale at the Redstone Market, The Marketplace, and University Marche. In addition, the Redstone Market and University Marche feature a line of Kosher grocery items, including pre-packaged frozen entrees. 
 
DINING ACCOMMODATIONS FOR PASSOVER 2022
UVM Dining understands that students observing Passover may do so at varying levels. We recommend that students check out our allergen stations (Simple Servings and Four) as these locations do not serve wheat/gluten or shellfish and are plated to reduce the risk for cross-contact. Many students will also find options at our plant-based stations (Rustic Root and Peapod). 

Our nutrition signage and online menus list major allergens but do not provide full ingredient lists. If you have any questions about the ingredients in a dish, please ask to speak to a sous chef, and they can provide the recipe and/or ingredients list. 

UVM Dining will provide the following accommodations to support students during Passover:

  • Matzo, vegetarian Matzo ball soup, and Passover-friendly coconut macaroons will be available throughout the week in the dining halls and most retail locations, upon request from a sous chef or supervisor.
  • Pre-package Passover-friendly meals will be available in the traditional dining halls upon request from a sous chef or supervisor. The meal will include certified kosher chicken, potato/winter squash, and a vegetable of the day. Please note these items are made in a regular kitchen, not a Passover or kosher-certified kitchen.
  • Students may request sandwiches to be made on Matzo in the UVM Dining retail dining locations. 
  • For more detailed nutritional information of these items click here.

Please note the Kosher Kitchen at Redstone Dining will be closed the following dates: April 6, April 7 and April 17. If you have questions or need additional dietary accommodations, please contact our Registered Dietitian, Ania Egan, MS, RD

In addition, UVM Dining, in collaboration with Hillel at UVM, provides kosher-style catering for Shabbat dinners and their annual Seder meal.

HALAL OFFERINGS
Many students looking for halal dining options gravitate towards our on-campus vegetarian/vegan dining options. If you have questions about specific ingredients in a dish, please speak to one of our chefs or sous chefs. They can provide recipes and/or food labels for your review. 

Certified halal chicken (Murray's) is available upon request in our traditional dining halls from a sous chef or supervisor. Please note that it is not prepared in a dedicated halal kitchen. 

DIETARY ACCOMMODATIONS FOR FASTING FOR RELIGIOUS PURPOSES:
Students fasting for religious purposes (e.g., Baha'i 19 Day fast, Ramadan, Yom Kippur) may request up to two to-go meals from the traditional dining halls (will be given in single-use containers). The student should inform the cashier that they are fasting for religious purposes to redeem the containers.

If students have questions or need additional dietary accommodations, they should contact the UVM Dining Registered Dietitian, Ania Egan, MS, RD.

If you are in your ResHall sick or injured and unable to go to a dining facility, you can authorize a friend to use your meal plan to pick up a meal for you by completing the Meal Plan Access Authorization Form. Meals can be picked up from the traditional dining halls (Central Campus, Harris Millis, and Redstone Dining), Northside Dining, The Marketplace, and the University Marche.

If you test positive with COVID while on campus, you may pick up a meal to-go either from retail or a traditional dining hall (using EcoWare) to bring back to your room or enjoy outside (there is on eating in the dining spaces). Masks must be worn at all times.