Columbia University Dining

Planning Healthy Meetings & Events

Research indicates that the majority of meals and calories are consumed outside of the home and these foods tend not to be as healthy as foods prepared at home. Therefore, it is important that we are mindful of foods consumed on campus, at work or at social gatherings and events. Many student groups have expressed an interest in offering healthier foods at social events and meetings and offering less donuts, cookies and standard cheese or meat pizza; this is a great initiative as if we need to develop healthy habits now that will last throughout life. Whether you are planning a small gathering or a large event, be sure to offer safe and healthy food that will nourish and promote productivity and not drowsiness!  

Guidelines for Healthy Meetings Currently the American diet is suffering - diets are high in saturated fat and sodium, low in fiber and few Americans meet their fruit, vegetables and whole grain recommendations. So it is important that healthy eating choices should be made available whenever food and beverages are provided. Promoting healthful food at meetings and events is a great step towards encouraging others to eat a healthful diet as well as providing proper nourishment. Unfortunately, it is sometimes not as convenient or cost-effective to provide healthful items but thankfully there are many nutritious foods that can be affordable and successfully implemented. Healthy Tips for

Meetings & Events 

• Offer a Variety of Whole Grains, Beans, Fruits & Vegetables:
• Fresh fruit – try to get locally grown apples and other seasonal fruit whenever possible
• Salads – garden salad with a few choices of dressing
• Fresh vegetables such as carrots, celery, cucumber, radishes, cherry tomatoes – serve with humus as a dipping sauce or plain
• Whole-grain breads – assorted individual rolls, sliced bread, fruit breads (i.e. raisin walnut, cranberry pecan, etc.)
• Whole grain cracker served with assorted cheese cubes
• Pasta salad made with whole wheat pasta mixed with vegetables
• Bean salads such as lentil salad, garbanzo beans, 5-bean salad
• Sandwiches – made with whole grain bread and variety of healthful fillings (keep in mind individual preferences: have some vegetarian, some meat, tuna fish, and so on)
• Breakfast cereals (hot and cold) serve with low-fat/ fat-free milk or soy milk
• Granola – can be served with yogurt and/ or fruit to make parfaits
• Provide fat-free, low-fat, low-sodium foods and beverages:
• Fat-free or low-fat dressing. Oil and vinegar is always a healthy choice
• Low-fat desserts such as angel food cake or fresh fruit
• Low-fat or fat-free skim milk
• Low-fat or fat-free yogurt
• Unsalted pretzels, popcorn or baked chips
• Serve small bottles of water or seltzer instead of soda. You may want to get water pitchers that you can refill for all meetings and events.

• Include smaller portions such as mini-muffins, mini-bagels (or cut regular bagels into halves or quarters) and cheese cut in 1-inch big pieces
• For long meetings, consider only offering beverages at mid-morning and mid-afternoon breaks
• Top pizza with vegetables of choice (such as spinach, mushrooms, garlic, broccoli, onions, peppers) and light on the cheese or plain pizza with light cheese

Waste Prevention Program

You Hold the Power to Prevent Waste! In 2003, the EPA estimated that Americans threw away over 55 BILLION pounds of food! C.R.O.W.N. and the Columbia Food Sustainability Project (CFSP) have teamed up to help the Columbia Community do its part in reducing this waste. As we spread the word about the benefits of preventing food waste, you may be surprised to learn that it not only helps the environment, but ultimately allows you to live a healthier and more socially responsible lifestyle, while enjoying better quality food. Through our Waste Prevention Program, you hold the power to Stop Hunger, Save the Earth, Eat Healthy and Enjoy Great Food!

And the good news is that exercising your power is easy now that John Jay Dining Hall is self-serve. Here's how you can help prevent waste:

• Remember a second helping is always an option, so don't pile it on your first time around
• Decide what you want to eat before loading up your tray - either take a quick look around or check out the menus online before you come in
• Pay attention to what's left on your tray when you discard it - chances are you'll be surprised at how much is being wasted

More information about our "You Hold the Power to Prevent Waste!" program can be found in the dining hall and around campus, or you can email dining-nutrition@columbia.edu with any questions.

Local Food and Sustainable Agriculture Initiatives

Columbia Supports Local Economy!  Dining Services supports the local economy by purchasing locally produced and manufactured products. Look for our local products and locally based meals in John Jay Dining Hall! 

Why do we buy foods locally?
• Local Food is fresh and natural
• It supports the local economy
• To take part in environmentally-sensitive practices
• Because we can… and will!

Local Apples, Local Milk! John Jay Dining Hall and the Columbia Food Sustainability Project (CFSP) have maintained a special sustainable agriculture initiative! We continuously provide locally grown apples from Red Jacket Orchards in Geneva, New York and locally produced milk from Tuscan Dairy in Union, New Jersey. These efforts are just a small way to help support the tri-state rural economy and reduce harmful toxins; ultimately working towards preserving the environment.

CoreFoods Co-op! Nestled in JJ’s Place, located in the basement of John Jay Hall, is home to Columbia's student-run organic foods co-op, appropriately named CoreFoods! The mission of CoreFoods is to provide students and community members with affordable, nutritious foods produced in a sustainable way. CoreFoods is a non-profit organization and keeps its prices low by staffing the co-op entirely of student volunteers.

Anyone can shop at CoreFoods but members receive a 10% discount on all products! In addition, CoreFoods hosts monthly special events to educate the community about the importance of buying local food, the organic food movement, and various dietary lifestyles. Finally, CoreFoods houses a radical lending library - The Green Refrigerator of Knowledge and the 'Zine Collection; these collections are available to loan to all co-op members and is located in JJ’s Place!

Core Foods is open anytime JJ's Place is open (weeknights from 8pm - 4am). Students interested in becoming a member of CoreFoods or to learn about monthly events, please contact Julie Raskin at jmr2132@columbia.edu .

Future Programs! Please feel free to share ideas of future initiatives to support sustainable agriculture as well as waste prevention. Columbia Univeristy aims to EAT LOCAL whenever possible!

Trans Fat-Free

Dining Services recognizes the health risks associated with using trans fats and are proud to be have launched a comprehensive program that includes the following measures to reduce their use across campus:

1. Trans Fat-Free Oil
We're now using Canola Clear oil in all dining locations. The heart-friendly oil contains no artificial ingredients or additives, is low in saturated fat, has zero cholesterol, and contains naturally occurring Omega-3 fatty acids.

2. Trans Fat-Free French Fries
We've replaced our french fries with Lamb Weston fries, so we're able to offer you a greater selection, including crinkle fries, shoestring fries, hashbrown patties, and sweet potato fries.

3. Eliminated Margarine at John Jay Dining Hall
We've replaced the margarine in all of our recipes with either butter, which is trans fat-free, or other healthy fat alternatives (i.e. olive oil, canola oil).

4. Trans Fat-Free Products
We now carry Tyson Chicken's line of trans fat-free products in both John Jay Dining Hall and JJ's Place. Additionally, we offer organic, trans fat-free peanut butter in the dining hall.

We're always searching for alternatives to trans fat products that not only meet our high quality standards, but that also keep your food prices affordable. We welcome your comments and/or suggestions, so please email eats@columbia.edu.

Food Allergies

An increasing number of our students suffer from severe food allergies, and we're committed to making John Jay Dining Hall a safe place for them to eat. As such, we've taken the following measures:

• Nuts: We recognize that one of the most common allergies is to nuts. However, we also realize that nuts are a healthy fat source and an important protein for our vegan and vegetarian diners. Therefore, John Jay Dining Hall has removed nuts from all of its recipes, but has created a special nut zone where you'll find items such as peanut butter, nut-containing muffins, and nuts to be used as toppings. A special set of utenstils and dishes will be used here, and we ask that you help us keep this area contained and keep the rest of the dining hall nut free.
• Identification System: Both our printed menus, as well as those that appear online, are coded with certain allergen identification tags. For instance, if you see a "G" symbol next to an item, it means the item is gluten-free.
• Special Staff Training: Our culinary staff has been trained to prevent cross-contamination and are willing to assist students with allergies whenever possible. Please feel free to speak with the manager on duty if you have any concerns or questions.

There are many food allergies and sensitivities among us. If you have additional concerns or questions be sure to contact us at anytime at eats@columbia.edu.