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. At each meal, icons are posted beside the menu item. The program is based on the review and assessment of all recipes by the on-site Dietitian and is available in all four dining halls on campus: Howe, Shirreff, Risley, and O'Brien.
100% Local. Identifies that ALL ingredients in the menu item are grown, raised and harvested within Maritimes.
Local Ingredients. Identifies ingredients in the menu item are grown, raised and harvested within Maritimes.
No Gluten Ingredients. Identifies menu items that are made without gluten ingredients. NOT gluten-free. *Cross-contact with wheat allergens may occur during preparation.
Sustainable Seafood. Seafood ingredients third party certified as sustainably sourced. Wild seafood: Marine Stewardship Council (MSC), Ocean Wise (OW). Farmed seafood: Best Aquaculture Practices (BAP 1, 2, 3, or 4 stars). Seafood is sustainable and sourced locally through Off the Hook (Atlantic Canada's First Community Supported Fishery)
Vegan. Identifies foods that are made from plant-based foods only.
Excludes: eggs, milk & dairy, honey, any other animal-derived ingredients.
Vegetarian. Identifies foods that fit a lacto-ovo vegetarian diet. Excludes: all meat, fish, and poultry. Include: eggs, milk, dairy, and honey.