Dining

Menu, Recipe and Ordering Standards

• Approximately 27% 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
• Our meat shop produces all ground meats with less than 15% fat content.
• Gluten‐free entrees are on the menu or available upon request
• Cage‐free eggs, low cholesterol eggs, and egg whites available at breakfast
• A vegetarian and 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 used in recipes requiring milk
• Canola oil, olive oil, and vegetable oil are used in recipes and trans‐ fat ‐free oil is used for frying
• Canned tuna is packed in water only
• Trans fat‐free 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
• Low‐fat part‐skim mozzarella cheese is used in recipes

Available in the Dining Hall

• Skim and 1 ½ % milk
• Fresh squeezed orange juice available at breakfast
• Calcium fortified orange juice
• Low‐fat cottage cheese, Swiss cheese, cream cheese, yogurt and light mayonnaise are available
• 97% fat‐free 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
• Herbs, spices, sunflower seeds, raisins, soy nuts, banana chips and/or craisins and Parmesan cheese are at the salad bar on rotating basis.
• Steamed brown or white rice is offered at lunch and dinner
• Fresh ground homemade peanut butter
• Three choices of fresh fruit
• Low fat, lactose‐free frozen soft‐serve and/or dairy‐free soft‐serve ice cream
• Whole grain and homemade bread
• Whole grain cold and/or hot cereal selections

Items Available in Specialty Refrigerators

• Lactaid 100% lactose reduced non‐fat milk
• Rice milk, soy milk and whole milk
• Plain yogurt
• Nut‐free and gluten‐free 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.