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Clean ingredients for healthful food at Cornell Dining

Media Contact

Lindsey Hadlock

 

Cornell Dining will add to its already high-quality ingredient standards by focusing on whole, minimally processed food and transparency in menu items. Dining’s commitment to the Menus of Change University Research Collaborative initiative helps inform its mission to provide a rich, diverse, healthful dining experience to students.

More than 50 changes have been made to the ingredients being purchased, and recipes are being modified to accommodate these changes in Cornell Dining’s All You Care to Eat Locations and retail eateries. Upcoming plans include:

Zero Trans Fat: All food in All You Care to Eat dining rooms is already made without trans fats.

Move over, MSG: Cornell Dining has committed to serving 100 percent MSG-free foods by the end of 2018.

No soy in meats: serving whole muscle meat with no soy protein fillers.

Nixing nitrates and nitrites: No artificial additives in pepperoni, breakfast sausage, most deli meats and pizza sausage; Cornell Dining plans to serve only serve naturally occurring nitrates and nitrites by mid 2018.

rSBT-free Dairy: All Cornell Dairy milk, yogurt and ice cream served on campus is made with milk without rSBT growth hormone.

Thoughtful color additives: By January 2019, Cornell Dining’s goal is to serve food made with no artificial color additives, using natural colorings instead.


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