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 constantly striving 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 now also 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
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