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We have a strong commitment to not only fueling our students’ bodies, but their minds as well. We recognize that we have a role to play in supporting the educational mandate of the university. Some of the ways we’re fulfilling that is by providing nutritional information on our websites, including an app and social media, and in our dining halls through posters, brochures, information sheets and special talks or educational displays. 
We also strive to create an open environment in our dining halls so students can feel comfortable about asking staff questions about the food that’s being served.

Healthy Food
We cook from scratch more often, including making all of our own soups, many sauces, casseroles, and more, making a huge impact on increasing quality and local produce, and reducing sodium.

We have replaced salt in many of our recipes with other flavour enhancing spices such as turmeric, chili, and cumin – these substitutions not only reduce sodium, but also provide great flavours. 

We have switched to healthier, unsaturated fats by replacing a portion of butter with canola or olive oils in our recipes. 

Our Get the Good Stuff (GTGS) program is a simple, easily identifiable nutrition way-finding brand that will help guide customers towards the healthier and more sustainably sourced choices in our facilities. 

Dietary Intolerances
We are making a concerted effort to create new vegetarian and vegan recipes using a variety of plant proteins such as lentils, beans, peas, chickpeas, and soy. Students can also find lactose free, almond, and soy milk in our dining halls. 

Our menus feature a variety of naturally gluten-free ingredients such as plain meat, poultry, fish, eggs, legumes, nuts, seeds, milk, yogurt, cheese, fruits and vegetables as well as starches such as rice, quinoa, corn, and buckwheat. In addition gluten-free products such as bread, muffins, and wraps are available in our operations.

DINE at Dal (Dietary Intolerances and Nearby Eating at Dalhousie) is an educational initiative on our Halifax campus. The program works to help diners make choices about their foods by identifying six categories: vegetarian, vegan, no gluten ingredients, sustainable seafood, 100% local, and local ingredients. 

Follow the link below to learn more about our DINE @ Dal program


Featured Story: Local Purchasing


Get the Good Stuff