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
- All entrée meats are roasted in-house
- Locally sourced ground beef is used for hamburgers and entrées
- When possible, we follow recommendations of sustainable seafood organizations
- Menus emphasize the use of fresh vegetables, fruits, legumes, and whole grains
- Vegan entrée selections are offered at all meals
- Real local 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