Goals
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1. Provide a salad bar daily that offers two lettuces, three additional vegetables, and one freshly composed mixed salad
2. Provide salad dressings made from scratch
3. Provide at least one fresh fruit daily (not canned or in syrup)
4. Ensure that vegetables served are fresh (frozen only when necessary and never canned)
5. Ensure that at least 60% of the meals offered each week are made from unprocessed ingredients (WITS eliminates all foods that list more than five ingredients from our menus)
6. Offer only whole grain pasta, bread and rice
7. Ensure access to water daily at lunch
8. Eliminate sweetened milk in the cafeteria
9. Offer grass-fed beef at least twice each semester
10. Prepare a farm-to-table meal at least once each month
11. Support sustainable disposable recycling efforts by eliminating the use of styrofoam trays at least two days/week (Trayless Tuesday and Pizza Friday)
12. Eliminate the service of meat products at least one day/week
