Stanford University
B
Stanford University's Report
60.39%
of yearly food purchases are on animal-based products.
1
formal commitment(s) to reducing food-related impact on the planet.
2.0
plant-based mains served at dinner on average per week at each dining hall.
5/5
labeling & naming quality rating
Tofu "Salmon"
Vegetarian Beef Wellington
Vegetable Curry
Popcorn Tofu
Testimonials and Reviews
Find out what people have to say about Stanford University's plant-based progress.
Anonymous
Undergraduate Student
There is never a meal without multiple meat options for protein, but I would estimate that in around half of my experiences at Stanford dining halls, the plant-based protein options proved inadequate. This disappointment can come from the fact that the kitchen staff cooks less of the plant-based protein option, so if non-vegans eat a greater portion than estimated, nothing is left.
Anonymous
Undergraduate Student
As the dining halls generally make their vegetables and carbs vegan-friendly, the biggest area for improvement is their offerings of alternative proteins.
Anonymous
Undergraduate Student
Everything Chef Jay-Ar Pugao makes is incredible! He beautifully integrates global cuisines, outstanding nutrition, and plant-based foods. If all of the dining halls could integrate his recipes more consistently, the plant-based options on campus would improve dramatically.