Cook From Scratch – Since 2001

To develop and implement these healthy initiatives was no simple task but because we cook from scratch, we can control every single ingredient of our menu. Ultimately, our goal is to offer our guests, great-tasting healthful food options anytime, anyplace.

Trans-Fat Free Cooking Oils – Since 2004

We use only non-hydrogenated canola oil in our fryers to minimize the presence of trans-fatty acids in our food. When research came out in the late 1980s linking heart disease to fats, we converted all of our frying oil to canola oil. In addition, heart-healthy olive and canola oils are used for everyday salad dressings, specialty oils for other purposes (i.e. sesame oil for Chinese cooking). In 2004 a non-hydrogenated canola oil came on the market and we began using the oil. The result is reduced trans-fats in our food.

Healthy Cooking Initiative – Since 2007

Healthy menu items are a mainstream offering throughout our dining halls.
In 2007, we took action to improve the health and wellness of our customers. In addition to our existing policies of using healthy cooking techniques, wholesome products and trans-fat free oils, we implemented over 25 new guidelines designed to ensure healthy offerings are available throughout our cafés. Our Healthy Cooking Initiative emphasizes the use of fresh vegetables, fruits and whole grains as featured ingredients, utilizes “stealth nutrition” to camouflage healthy choices in everyday food preparation, and encourages guests to choose healthy dishes through ease of access and appealing presentation. Portion sizes are based on the 2005 USDA Dietary Guidelines for Americans, and high fructose corn syrup and trans-fats are banned from house-made foods.

Mercury Awareness Campaign – Since 2006

While medical experts agree that seafood is a healthful dietary choice, certain fish species may contain toxic levels of mercury. Since mercury is a known neuro-toxin, we all need to monitor our intake. Due to a lack of regulation and public information, people may be unknowingly putting themselves in danger.
Signage in our cafés directs fish eaters to the GotMercury.org calculator, which they can use to gauge their personal mercury exposure and intake risk. In addition, we try to serve the lowest mercury containing seafood in our cafés.