When it comes to environmental and human health, some of the most important decisions we make start with what we eat. At Campus Dining, we build our menus around scratch cooking—using tons of fresh fruits and vegetables and high-quality proteins while avoiding processed foods that are high in added sodium and sugar. We’re also working to promote more plant-forward diets. Because diets that include fewer animal products have smaller environmental footprints and are generally better for human health.​

• Executive Sous Chef Tony Martinez pours Montana Lentils into our industrial pressure cooker. The pressure cooker was purchased with grant funds from the Montana Pulse Advisory Committee and is being used to help Campus Dining promote plant-forward diets, reduce packaging waste, and source Montana-grown pulse crops.
• Campus Dining's culinary staff participate in a workshop sponsored by the Humane Society. The two-day workshop was focused on creating exciting plant-based menus.
• Our signature burger is made from a mix of Montana raised grass-finished beef and diced mushrooms. We think it's pretty good, but you don't have to take our word for it. It just won The James Beard Foundation's campus burger contest.

Menus of Change

Menus of Change is a leadership initiative that started in 2012. The goal of the initiative is to apply the best in nutrition, public health, environmental stewardship and social responsibility in creating exceptional menus that celebrate the flavor and culinary diversity. The members of Menus of Change, and the Menus of Change University Research Council (MCURC), represent the cutting edge of the foodservice sector and include schools such as Harvard, Stanford and the Culinary Institute of America, and companies such as Google and Airbnb. Campus Dining is proud to be collaborating with these partners to help drive positive change in our industry.