Carnegie Mellon University
Fruits and Veggies

Be sure to eat your fruits and veggies!

Eating plant-based proteins (assuming whole/minimally processed) is associated with a lower risk of chronic disease and mortality, as well as a smaller carbon footprint, compared with animal proteins.

Source: The Culinary Institute of America


Zoodles, or zucchini noodle, are a healthy source of vitamins and minerals.

Zucchini helps enhance vision and prevent all the diseases that occur from vitamin C deficiency like scurvy, sclerosis, and easy bruising. It helps cure asthma and has a high content of vitamin C, carbohydrates, protein, and fiber. It contains significant quantities of potassium, folate, and vitamin A, all of which are important for good health. When eaten regularly, it can effectively lower your homocysteine levels.

Source: Organic Facts

Plant Forward Eater

Did you know that Americans eat three times as much meat (red meat and poultry) as the global average? Over half is red meat.

If we reduced our consumption of red meat to a few ounces per week and switched to other animal and plant proteins, we could help conserve millions of gallons of water and reduce greenhouse gases. Lower intake of red meat can also decrease the risk of heart disease, stroke, and diabetes when compared to poultry, fish, eggs, nuts, or legumes.

Source: The Culinary Institute of America


A vegan diet elimnates all animal products, including meat, poultry, fish, dairy, and eggs.

Want to go vegan but don't know where to start? Think about culinary ideas from traditional, plant-forward food cultures in the Mediterranean, Asia, and Latin America.

Source: The Culinary Institute of America

Tomato Lover

Tomatoes are a rich source of vitamins and minerals and can help prevent cardiovascular diseases.

The health benefits of tomatoes include eye care, good stomach health, and a reduced blood pressure. They provide relief from diabetesskin problems, and urinary tract infections too. Furthermore, they improve digestion, stimulate blood circulation, reduce cholesterol levels, improve fluid balance, protect the kidneys, detoxify the body, prevent premature aging, and reduce inflammation. Tomatoes consist of a large number of antioxidants that have been proven to fight different forms of cancer

Source: Organic Facts

Rescued Fruits and Veggies

Did you know that 40% of all food produced gets wasted? 

412 Food Rescue redirects fresh, healthy food from going to landfills to serving those are food insecure and Carnegie Mellon University Dining Services is proud to partner with them. Visit their website to learn more about how you can help reduce food waste.

Source: 412 Food Rescue

Fruits and Veggies

Fruits and vegetables are part of a healthy, balanced diet.

Increased fruit and vegetable consumption is great for our health and for the environment! Pound for pound, fruit and vegetable production has low greenhouse gas emissions relative to other food categories. 

Source: The Culinary Institute of America

Colorful Plant Eater

Make your plate a rainbow.

To make sure you're getting all of the necessary nutrients for a healthy diet, you should build a plate that incorporates fruits and veggies that make up all of the colors of the rainbow. They're packed with vitamins, minerals, and antioxidants.

Source: Fruits and Veggies More Matters

Nuts and Seeds

In the U.S., animal sources account for as much as 85% of the protein we eat. But we can get the same protein from plant-based choices!

When you reach for plant protein choices - beans, peas, and other legumes, nuts and nut butters, seeds, and soy foods - remember that whole grains, vegetables, and fruits can also make meaningful contributions to your daily protein needs.

Source: The Culinary Institute of America

Healthy Starts Here

We believe that fresh, nutritious food is an integral part of the health and wellness of our campus community.  We aim to make eating well easy and delicious, by offering a variety of creatively prepared meals that emphasize fresh vegetables, seasonal fruits, lean proteins, as well as eateries dedicated to serving vegan and vegetarian meals and foods that are free from gluten and the top eight major allergens.

Dining Services is a key partner in Carnegie Mellon University’s campus-wide approach to creating a healthier environment for students, faculty, and staff.  In addition to creating menus with food choices that optimize the health of our diverse community, we are committed to integrating food and nutrition education into the student experience through interactive wellness events, farmer’s markets, food demonstrations, cooking classes, lectures, and our website and social sites. 

Vegan & Vegetarian

Most dining locations offer vegan and vegetarian options but these following locations specialize:

Cohon Center, 2nd floor
Mediterranean-inspired vegan and vegetarian dishes

Garden Bistro
Servery, Resnik Servery
Strictly vegan

Cohon Center, 2nd floor
Allergen-friendly kitchen with 


The Pomegranate
Tartans Pavilion, Resnik House
Offers meals certified Orthodox Kosher under the Vaad of Pittsburgh

Entropy+ Convenience Store
Cohon Center, 1st floor
Orthodox Kosher meals prepared by the Vaad of Pittsburgh available for pick up


Rice Bowl
Cohon Center, 2nd floor
100% Halal including meatballs, chicken, and beef

Pasta Villagio
Cohon Center, 2nd floor
100% Halal including meatballs, chicken, and beef

Entropy+ Convenience Store
Cohon Center, 1st floor
Frozen and ready-to-eat Halal options