Loyola University Maryland

Dining Services

Culinary Gold Standards

Sandwich

Loyola Dining's cooking methods focus on fresh, local, non-processed ingredients to ensure maximum flavor, nutrients, and freshness.

  • Foods are prepared-to-order, or cooked in small batches as close to service as possible;
  • No MSG or food preservatives are added to any items produced in our kitchen;
  • Fresh, organic, cage-free shelled eggs are available daily – cooked to-order; 
  • Seasonal fresh vegetables are offered daily; 
  • Pizza dough is freshly made from scratch; 
  • Homemade whole grain dough is available based on guest demand;
  • All entrée meats are roasted in-house;
  • Fresh deli-sliced roast beef is roasted in-house;
  • Locally sourced or fresh ground beef is used for hamburgers and entrées;
  • When possible, we follow recommendations of sustainable seafood organizations;
  • USDA Choice or better beef is always used;
  • Menus emphasize the use of fresh vegetables, fruits, legumes, and whole grains;
  • Vegan entrée selections are offered at all meals;
  • Real dairy products are always used.  No imitations are allowed;
  • Soups and sauces are made from-scratch and utilize fresh stock;
  • Fried entrées are hand-breaded;
  • Mashed potatoes are made from-scratch using fresh, whole potatoes;
  • Fresh-cut French fries, using locally grown potatoes when available, are offered at our grill daily; 
  • Use of fresh herbs is preferred;
  • A minimum of five seasonal fresh hand fruits are served daily.  Local, seasonal varieties are preferred;
  • Cookies and muffins are baked fresh daily in our kitchens;
  • We use and serve only rBST-free milk;
  • We use only trans fat-free oil; and
  • We use only name brand mayonnaise.