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Food and Nutrition

Peas, basil and beans on a gray, wood table

We are committed to creating safe and inclusive food experiences for every guest.

We execute the highest standards for food safety so we can take pride in the products that we offer. We are dedicated to providing you the very best produce, dairy, meat and other grocery items by only partnering with vendors who share our commitment to our guests. 

Special diets

Navigating a specific way of eating can be challenging but it doesn’t have to be. We have many options for guests who have dietary restrictions or need specific food alternatives. These needs are respected and observed when we do our menu planning.

Our dining locations offer choices for guests who:

  • have food allergies or intolerances
  • follow medically-related dietary restrictions
  • choose a vegan or vegetarian diet
  • follow religious dietary restrictions or food traditions

Talk to a nutritionist

If you have any challenges navigating our menu offerings, we want to help. Please contact Joyce Bumgarner, our Wellness Specialist and Registered Dietician. To schedule a consultation with Joyce you can email joyceb@uw.edu or call 206-221-0516. We look forward to working with you.

Where we buy our food

We are proud to be partners with both local and global vendors, with 52% of our purchases made within 250 miles of campus. Some of our local vendors include Charlie’s Produce, Merlino Foods, Medosweet Farms and Wilcox Farms. Buying more local food reduces CO2 emissions by reducing food miles—the distance food travels from farm to consumer. We purchase the best quality produce because we believe that fresh, delicious food should fuel your day. UW Dining is constantly searching for ways to improve our processes and services on behalf of our partners and guests. For a full list of our partners, please contact us.

Plant-forward food

The UW is one of 45 colleges and universities participating in the Menus of Change initiative sponsored by the Culinary Institute of America and Harvard T.H. Chan School of Public Health. Across campus, we continue to roll out dishes based on a plant-forward food philosophy. A creative cuisine with the accent on fruits, vegetables, whole grains, beans, legumes, soy foods, nuts, seeds, plant oils, herbs and spices. We’re creating delicious meals that also reflect evidence-based principles of health and sustainability, with a special focus on choosing healthier oils, reducing added sugar, cutting salt and including more plant protein options.

National leader in sustainable dining

Sustainability is built into everything we do. UW Dining is nationally recognized as a top performer in the Sustainable Campus Index report for its performance in waste diversion and sustainable dining practices. Read more about UW Dining and sustainability.

UW Food Pantry

The UW Food Pantry provides food assistance to students, faculty and staff, who for whatever reason are having a hard time putting food on their plate. If you are making a choice between the food you need to sustain a healthy life and other pressing priorities we encourage you to use this resource. 

Food or nutrition question? Contact us!