Meatless Mondays, Beefless Thursdays, and Farm Fridays
|Why Meatless Mondays?|
Organic and sustainable foods have gone mainstream.
UC Santa Cruz has embraced the "Meatless Mondays" dining trend, which is sweeping through learning institutions from elementary to graduate schools. [read more]
In an effort to reduce our overall beef consumption by 10% and further reduce our carbon footprint, we are featuring "Beefless Thursdays" at one dining hall each week.
New this quarter, dining introduces "Farm Fridays." Each Friday a specific dining hall will feature an entree made from local, organic farm ingredients.
As the interest in vegetarian and, more specifically, vegan dining options steadily increases, UC Santa Cruz Dining is proud to address that need. Students have the opportunity to reduce their carbon footprint by going meatless, beefless, or farm-fresh one day a week.
Knowing that some vegans enjoy meat analogs in their dining choices, we offer a variety of tofu, Seitan and tempeh dishes, and feature a locally made product called Mayzan which is a delicious soy-and-mushroom based protein. We also have fun with Eggplant "Meatballs", Vegan Taquitos, and stir-fries featuring Gardein and Mon Cuisine products.
Finally, we lean on our chefs to come up with fun specials like Vegan Mexican Tofu “Benedicts”, Vegan Pizzas (the Potato Rosemary is delicious), and specialty grain dishes.
Stop by soon and try a Meatless, Beefless, or Farm-fresh meal.