Location: Bowdoin / Dining / What / Board Plan Standards

Dining

Board Plan Standards 2014-2015

Menu, Recipe and Ordering Standards

  • Approximately 34% of food purchases are local
  • Organic vegetables from the Bowdoin Organic Garden are offered seasonally; other vegetables are almost exclusively fresh or frozen
  • Our bake shop produces homemade breads, muffins, cookies, desserts and low fat muffins. Baked items are made with 25% whole grain white flour and trans fat‐free shortening
  • All ground beef is from Maine and greass-fed
  • Our meat shop produces all ground meats with less than 15% fat content
  • Entrees with no gluten ingredients (NGI) are on the menu or available upon request
  • Cage‐free eggs, low cholesterol eggs, and egg whites available at breakfast
  • A vegetarian and/or vegan offering are available at lunch and dinner at each dining hall
  • A vegetarian and a broth based soup are offered at lunch and dinner
  • 1 ½ % milk is used in recipes requiring milk
  • Canola oil and olive oil are used in recipes.  Trans‐fat‐free canola oil is used for frying.  No nut oils are used
  • Canned tuna is packed in vegetable broth and is soy and gluten-free
  • Vegan margarine is used instead of butter in recipes
  • Vegetables are served steamed without butter or oil unless noted
  • We do not purchase products with MSG or add MSG to any of our recipes

Available in the Dining Hall

  • Skim and 1 ½ % milk
  • Calcium fortified orange juice
  • Low‐fat cottage cheese, cream cheese, yogurt and light mayonnaise are available
  • Low-fat turkey breast and roast beef and flaked, dry tuna are available at the deli line
  • Salad bars have 3 low‐fat or fat‐free dressings, olive and canola oils and 2 types of vinegar
  • Steamed brown or white rice is offered at lunch and dinner
  • Fresh ground homemade peanut butter
  • Three choices of fresh fruit are served daily
  • Low fat, lactose‐free frozen soft‐serve
  • Whole grain and homemade bread
  • Whole grain cold and/or hot cereal selections
  • Nutritional yeast, flax seed and wheat germ

Items Available in Specialty Refrigerators

  • Lactaid 100% lactose-free non‐fat milk
  • Rice milk, almond milk, soy milk and whole milk
  • Plain yogurt
  • Pre-packaged nut‐free and gluten‐free breads and desserts & other special diet products


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