Columbia University
OP-T2-4: Vegan Dining

Columbia Dining strives to accommodate all special diets, including vegetarian, vegan, gluten free, dairy free, egg free, nut free, etc.. At both dining halls, vegetarian and vegan options are provided daily. Chicken and meat broths are replaced with vegetable broth when possible; as well, dairy products, including butter and cheese, are often omitted. Vegan options in the dining halls include fresh fruit, raw vegetables, salsa, hummus, tofu, tempeh, seitan, veggie burgers, beans, edamame, cold grain salads, cooked vegetables, warm grains, oatmeal, cheese-free pizzas, raw nuts and seeds, salad bar, and various soups. Retail units offer Original Sun Chips, New York Naturals Kale Chips, Inka Plantain Chips, Happy Herbert’s Pretzels, Little Lad’s Popcorn, Lara Bars, Macro Bars, etc... All items served in the dining halls are stamped with a green V (Vegetarian), blue VN (Vegan), yellow E (Contains Egg), Purple D (Contains Dairy), or red G (Gluten Free), if applicable. Columbia Dining’s Registered Dietitian meets with any students who identify themselves with a food allergy or special diet. Special meals, made by the chef, are prepared for those who are concerned about cross contamination during serving. Gluten Free refrigerators are located in both dining halls that provide bread, bagels, cookies, muffins, granola, and more. A separate table is located in both dining halls for raw nuts, seeds, and peanut butter. Columbia Dining does not cook with raw nuts, seeds or nut/seed oils. Meatless Mondays is a national initiative that has been incorporated into Columbia Dining since the Spring of 2011. Dining created eye-catching signs that are placed at each station in Ferris Booth Commons on Monday’s to exemplify options that are meatless. These efforts have been displayed at yearly presentations, October’s “Food Day, and at John Jay Dining Hall’s National Nutrition Month Dinner. Additional URL regarding Columbia Meatless Mondays: http://dining.columbia.edu/meatless-mondays