2018-2019 Dining Hall Menu Standards

Menu, Recipe and Ordering Standards

  • Approximately 34% of food purchases are locally sourced.
  • Bowdoin Organic Garden vegetables are offered seasonally; other vegetables are almost exclusively fresh or frozen.
  • Our bake shop produces homemade breads, cookies, desserts, and muffins.  Baked items are made with 25% whole grain white flour and trans fat-free shortening.
  • All ground beef is grass-fed, halal and from Maine.
  • All fish is MSC-certified or local.
  • Entrees with no gluten ingredients (NGI) are on the menu or available upon request.
  • Egg whites and cage-free eggs are available at breakfast.
  • Vegetarian and vegan offerings are available at lunch and dinner.  
  • 1% milk used in recipes requiring milk.
  • Canola, olive, and sesame oils are used in recipes.  Canola oil is used for frying. Sesame oil is labeled when used. No nut oils are used.
  • Canned tuna is packed in vegetable broth and is soy- and gluten-free.
  • All margarine at the serving line is vegan.
  • Vegetables are served steamed without butter or oil unless otherwise noted on the menu.
  • Trans-fat free oils are used in our recipes and high fructose corn syrup has been eliminated from most products served.
  • Halal beef is served on Fridays and occasionally at other meals.  It is labeled.

Available in the Dining Hall

  • Skim and 1% milk
  • Infused waters, seltzers, and 100% fruit juice
  • Low-fat cottage cheese, cream cheese, yogurt, and light mayonnaise
  • Low-fat, gluten-free turkey breast, roast beef, and flaked and dry tuna are available on a rotating basis at the deli line
  • Salad bars feature low-fat and fat-free dressings, olive and canola oils, and two types of vinegar
  • Steamed brown or white rice at lunch and dinner
  • Fresh-ground homemade peanut butter
  • Three choices of fresh fruit
  • Low fat, lactose-free frozen soft-serve
  • Whole grain and homemade bread
  • Whole grain cold and/or hot cereal selections
  • Nutritional yeast, flax seed, chia seed, wheat germ, and liquid aminos
  • Plain unflavored yogurt is available at most meals

Available in the Dining Hall Specialty Refrigerators:

  • Lactaid 100% lactose-free non-fat milk
  • Rice milk, almond milk, soy milk, and whole milk
  • Pre-packaged nut-free, egg-free and gluten-free breads and desserts, and other special diet products
  • Nut-free desserts and portion control condiments

Recipe details may be requested by contacting Ken Cardone, Associate Director/Executive Chef at (207) 725-3208 or kcardone@bowdoin.edu.