Clark
University Dining Services welcomes you to an exciting dining experience at
Clark University. Whether you dine in one of the various locations around
campus, grab a snack or meal on the go, or enjoy a fully catered dinner, and if
you are vegetarian, vegan or omnivore, we are always committed to serving our
guests the freshest, healthiest products. Our
cooks and chefs prepare your food each day always striving to use the freshest
seasonal ingredients available and often using ingredients purchased from local
farms and artisans. Whenever
possible, products are purchased from those local vendors who use sustainable
and organic practices. Here are a
few of the ways in which we work the promote conservation and promote the well
being of our guests and the environment:
- We serve chicken
that is free of antibiotics
- Milk is free of
antibiotics and BGH
- All salad
dressings (except low calorie and non fat), all soups, and all sauces are made
each day from scratch
- Tuna is dolphin
free and packed in water
- Olive and canola
oils are used for salad dressings
- Only non
hydrogenated oils (free of Trans fats) are used in the fryers
- MSG is never used
- We support the
Seafood Watch Guidelines as issued by the Monterey Bay Aquarium and make
purchasing decisions that preserve fish supplies
- Mashed potatoes
are made from real potatoes
- Menus are written
based on seasonality and availability of regional fresh products
As you explore this web site
you will find a few changes and additions based on suggestions we received last
year from Clark students:
- a monthly calendar
of upcoming specials and events happening in the Dining Hall
- descriptive weekly
lunch and dinner menus
- A “NO FRILLS” low cost catering menu that students can order from for group meetings or even
dorm parties
- New choices for
MEAL SWAP in the Bistro
We
are always working to improve our services and to do so we rely on the comments
and feedback we receive from you, our guests. Please fill out a Tell
the Chef card available in the Dining Hall and in The Bistro, or consider
joining the Business Managers Insight Committee, or talk to any of the managers
or chefs, or cooks or cashiers with your questions and suggestions.
Welcome
to a great year, and we hope an interesting and fun food experience.
Cheryl Walker, Director
Clark University Dining
Services
Bon Appetit Philosophy (PDF)
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Menus and Pricing
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