My Account Menus & Nutrition Faculty-Staff Meal Plans Graduate Meal Plans Follow us on Twitter iNutrition for the iPhone Late Plate Let Us Know	stanford dining top 20 culinary standards Creating a Culture of Excellence Menus are systematically created in alignment with seasonally available food. Foods from small, local sources (farms, ranches, dairies, bakeries, etc.) are given priority consideration. We are committed to 35% of organic and sustainable products. We are committed to 60% adherence to Monterey Bay Aquarium sustainable best choices and 100% good alternatives. We will serve only fresh vegetables, not canned or frozen in side dishes. Home made non-commercially prepared foods will be served at all times. Absolutely no trans fat and MSG. We are committed to the elimination of high-fructose corn syrup in all preparations and purchased products. Adherence to culturally authentic flavors in all ethnic recipes. We will serve only Marin Sun Farms grass-fed burgers, brisket and roast beef. We will continue the process of eliminating meats treated with growth hormones and antibiotics. We will continue to use only cage-free shell eggs. We will prepare and serve only hand cut French fries. We are committed to high quality, flavorful halal, kosher, vegan and vegetarian options. Allergens such as gluten, lactose, and peanuts will be on our focus list to assure consumable options. We will prepare all foods as close to consumption as operationally possible with a preference to just-in-time cooking. All signature desserts are baked from scratch. We will use whole fresh spices when available. We will favor serving complex carbohydrates instead of simple carbohydrates. Seasonally inspired foods which are authentic, simple and delicious. This is our absolute ambition.