Allergy, Nutritional, and Sustainability Information
Nutritional and Allergy Information
Parkhurst Dining understands that our guests are concerned about the foods they eat and the nutritional values of those food items. We strive to provide the information needed to make sensible decisions about your diet.
Eating responsibly, combined with physical activity, provides a strong foundation for a healthy lifestyle. Our goal is to provide a wide variety of food offerings to make your dining experience as enjoyable and complete as possible.
Nutritional values for entrees, sides, soups, chilies and salad dressings are available in the dining hall on a daily basis.
We are a leader in the dining industry when it comes to sustainability. Company-wide programs aim to reduce our environmental impact through lowered energy usage, decreased waste, and local sourcing.
Biodegradable containers are used in our "on the go!" program.
Bio-diesel Fuel: Our spent fryer oil is converted to bio-diesel.
Trans-Fat Free Cooking Oil: Since 2005, all of Eat n' Park Hospitality Group's cooking oil has been trans-fat free. As of 2007, all of our used cooking oil from the dining areas is collected and converted into bio-diesel fuel. Biodiesel fuel is a clean burning fuel. It has a lower toxicity compared to petroleum diesel and emits lower carbon monoxide.
Seafood Watch: Partnering with Seafood Watch to increase our use of sustainable seafood. Parkhurst Dining Services uses the Monterey Bay Aquarium's Seafood Watch Guidelines for Sustainable Seafood to continually increase the amount of sustainable fish we purchase annually. Beginning in Spring 2009, all cod served in the Dining Hall is Alaskan Cod, not Atlantic.
Recycled paper is used for the majority of our marketing materials.
Fair Trade Coffee: At least two varieties of Seattle's Best or Starbucks Fair Trade coffees are offered daily at Easton Hall Café.
Recycled Paper Napkins
Trayless Dining in the Dining Hall: Arcadia Dining has joined the hundreds of colleges across the country that have gone trayless. Trayless dining reduces food waste and water usage.
Reusable Mug Program: Arcadia Dining offers $0.25 off each cup or coffee purchased at Easton Hall Café or The Chat when a reusable mug is provided by the customer.
No Styrofoam: Parkhurst Dining has partnered with Arcadia University to eliminate the use of styrofoam on campus. All items students enjoy food and beverages in can now be recycled. Many of the containers are also made from fully renewable resources. Arcadia University with Parkhurst Dining strive to help reduce its carbon footprint left on this earth and the University has taken on the additional costs it takes to use these more environmentally friendly containers.
To enhance the freshness of our food offerings without compromising our commitment to quality, Parkhurst maintains an innovative local purchasing program we call FarmSource™. It is an initiative to find and partner with some of the finest local growers, family-owned farms and producers of food in our communities.
Produce: Seasonal produce is sourced within 125 miles of Arcadia University through Pocono Produce Company. When in season we strive to purchase 25% of the produce used in your dining services from local growers.
Dairy: Produced without the growth hormone rBST; purchased from local family farms. Wawa Dairies is the supplier for Parkhurst Dining at Arcadia University.
Meat: Purchased from regional farms when available. Hatfield Quality Meats is a main supplier of pork products at Arcadia University.