NUTRITION & SUSTAINABILITY
Kettering University Dining is committed to providing fresh, healthy, nutritious food. We model our menus on healthy eating and emphasize lean proteins, fresh vegetables, beans, whole grains, and healthy fats. Our commitment to high-quality food starts with our FARMSTEAD sourcing and purchasing program, and our commitment to sustainability is practiced through our Green to Go program and IMPACT ZERO initiatives.
The FARMSTEAD program
We work collaboratively with local and regional growers, producers, and food hubs. Following safe and fair rules of engagement, we leverage our direct purchasing program so our chefs can use the freshest, locally grown ingredients which means better tasting food!
Crafting seasonal menus excites our chefs and educates our diners on the health benefits of eating different foods at different times of
the year.
ALLERGIES AND SPECIAL DIETS
We identify entrees for the top eight allergens which include wheat, milk, eggs, soy, peanut, tree nut, shellfish, fish and sesame. Additionally, we identify entrees that meet vegetarian and/or vegan meal requirements. For more information, Click Here.
