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.