Food Purchasing Quality
In order to provide you with the best possible service, Bates Dining is committed to purchasing products of the highest quality.
- We use only USDA Choice meats or better.
- We use pasteurized Grade A whole eggs-not powdered.
- We offer 2%, Skim and Whole Milk in our milk dispensers.
- The cottage cheese and yogurt offered are either low-fat or non-fat.
- We contract with local farmers whenever possible in order to provide the freshest products possible.
- We only use pure vegetable shortening, no animal fat.
- Our tuna is packed in water and is dolphin-safe.
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Nutrition and Welness
Being able to supply students with healthy, nutritious meal options is a priority of Bates Dining. To maintain this goal, we have developed means by which students are provided with healthy dining information in order to make the right choices about their dieting. |
Menu Identification Cards
Look for labels on foods located on the grill, salad bar, pasta station, vegan station, brick oven, bakery and euro staton. These labels will indicate the types of food being served and whether they are fat-free, low-fat, non-fat, vegetarian, contain nuts, dariy, etc.
Menu Icons
If you are a vegan or vegetarian and would like to know which meals being served throughout the week will satisfy your diet, contact the Bates Dining Office, 786-6299, to obtain a listing of the weekly menu. the weekly menu contains icons indicating which menu items are vegan or vegetarian.
Nutrition Consultants
Bates Dining realizes that some students are very determined to eat healthy. The Bates College Health Center is available on a regular basis for consultation about dieting, nutritious food decisions and any specific nutrition questions you may have. Please feel free to contact them at 786-6199.
Special Dietary Needs
Bates Dining offers support to those having special dietary needs or concerns. If you have any concerns or particular dietary needs, contact Christine Schwartz, Interim Director of Dining, at 786-8279 or cschwart@bates.edu
Nutrition Websites
The American Dietetic Association
U.S. Department of Agriculture nutrient database
National Council Against Health Fraud
Food and Drug Admin. Center for Food Safety and Applied Nutrition
U.S. Consumer Information Center
American Diabetes Association
Centers for Disease Control and Prevention
University of Michigan Medical Center
Tulane University Menical Center
Johns Hopkins Medical Institutions
OncoLink, University of Pennsylvania Cancer Center Resource
University of Wisconsin, InfoLink
U.S. National Library of Medicine
World Health Organization
