UToledo Dining Services

Health and Wellness

Discovering and choosing the right foods can help you unleash your best and keep you healthy. Our chefs and dietitian understands how challenging this can be, so we’re here to help you discover what healthy food can do to feed your potential every day. Brightly-colored, nutritional icon keys make better-for-you choices easy to find. It’s a simple way to find the food that can help you be healthy for life.


Eat Well

Eat Well 

All Eat Well selections have great taste, wholesome ingredients AND good nutrition. They provide at least a full serving of nutritionally dense whole foods, and are lower in calories, saturated fat and sodium. 





Vegetarian and Vegan selections now make up 30% of our menus. Our culinary team and dietitians assure that vegetarian selections contain no meat, fish or poultry.



Whole Grains

Made with Whole Grains

Our dietitian and chefs assure that selections paired with this nutritional highlights message have whole grains as one of the leading ingredients in the recipe.



Vegan VEGAN 

UToledo Dining Services' vegan selections contain no animal products of any kind. In addition vegan items can not include dairy, eggs, or honey. The University of Toledo Dining Services is proud to have received an A on the PETA Vegan Report Card, scored among the top 15 percent of the 1,592 surveyed schools. PETA, People for Ethical Treatment of Animals, is the largest animal rights organization in the world.

PETA's Vegan Report Card grades schools on the number of clearly labeled vegan food items at every meal, the presence of any dedicated vegan dining stations or dining halls and the availability of vegan milks and desserts, among other criteria. They assess completed questionnaires and dining hall menus of thousands of colleges and universities across the country and then grade the schools so that you can see how your current or prospective one stacks up.

To read the full report, visit collegereportcard.peta.org/college/university-toledo/.

Last Updated: 11/8/19