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When possible, we purchase seasonal, responsibly raised and locally grown products.
Sun Devil Dining aims to purchase items harvested and produced within 250 miles of Arizona State University when seasonally available.
Using an Arizona Seasonal Produce calendar, our chefs are able to use local, seasonal items.
In partnership with the Humane Society of the United States, our “Fresh Start to the Week” program encourages meat eaters to replace meat with a plant-based entrée once per week. Replacing meat with plant-based alternatives helps to reduce energy and water that is required for meat production. The Daily Root station in all dining halls features plant-based meals for breakfast, lunch and dinner daily.
Our “Plant-Forward” menus prioritize plant-based foods, with whole grains, vegetables, fruits, legumes, nuts, seeds and herbs as the focal point of the dish, while animal protein is consumed in smaller portions or periodically left out. Reducing the amount of animal proteins consumed greatly reduces energy and water that is needed throughout the meat production process.
Seasonal and sustainable menus are featured at Engrained Café and ASU Catering’s Decidedly Green menu. Developing seasonal menus allows our chefs to incorporate local produce and humanely raised animal products into their recipes and reduce the carbon footprint of food served.
Third-party sustainably certified coffee from Java City and Seattle’s Best available at residential dining and convenience store locations on campus.
Sun Devil Dining played an integral role in Arizona State University’s designation as the largest Fair Trade Certified campus in the United States by carrying at least two Fair Trade certified products at all locations. Purchasing Fair Trade products helps farm workers receive a living wage and invest back into their communities. Look for the Fair Trade logo on coffee, tea, chocolate, fruits and vegetables, and more!
With a total of 8 dining halls at ASU serving breakfast daily, eggs comprise a large part of our food purchases. Sun Devil Dining has committed to purchasing 100% Cage Free certified eggs, ensuring that hens have the space to move around, stretch their wings and other natural behaviors.
Sun Devil Dining adheres to a set of principles that we expect from our seafood suppliers. We are committed to sourcing seafood that conserves the health of ocean ecosystems, improves traceability, ensures responsible labor practices and supports long-term seafood sustainability.
With 140 date palms producing over 50 varieties of dates, the date germplasm on the Polytechnic campus is the largest collection of date palms in a public garden in the country. Sun Devil Dining staff assists Campus Harvest by volunteering to harvest and package over 4,000 pounds of dates each fall and are utilized by residential, bakery, production and catering chefs on campus.