Loyola University Maryland

Dining Services

Culinary Gold Standards


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.
  • We use only name brand mayonnaise.