July 18, 2014 by Kristy Del Coro, Senior Culinary Nutritionist
R.D. Kristy Del Coro breaks down the essential facts about sprouted grains and shares tips on how to incorporate…
UMass Dining Services is the 2nd largest campus dining operation in the nation with 16,500 students on various meal plans, and serves more than 40,000 meals daily. After cracking the top 10 in 2012, UMass was named #3 best campus food in the 2013 edition of the Princeton Review’s Best 377 Colleges. Its award-winning dining program is perfectly aligned with SPE Certified’s ethos of providing healthy AND delicious food -- which was developed by chefs and dietitians and validated by world-renowned nutrition experts. Ken Toong and his top-flight team have an obvious passion for food, as well as a single-minded focus to provide students with convenience, flexibility and variety in the university’s well-balanced meal options.
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The sauce in this Indian-inspired dish is packed with vegetables, spices, herbs, onions and garlic for a flavorful, nutritious punch. The dish contains antioxidant flavonoids which, when combined with the vitamin C from the vegetables in the dish, enhance the antioxidant capacity of our cells. In addition, the carrots pur…
This colorful dish provide a wealth of antioxidants and is a good source of carotenoids, especially from the carrots. These antioxidant compounds are better absorbed with the small amount of olive oil used during cooking and, when paired with the vitamin C from the peppers, increase your cells’ antioxidant…
This Summer inspired dish combines chicken, strawberries and asparagus with the ancient grain quinoa. Together, the combination is a good source vitamin C from the strawberry coulis, and fiber from the asparagus and quinoa. The plate includes a variety of antioxidants (vitamin C, flavonoids from the strawberries, Selenium and…
Awarded Platinum Certification. At least 75% of the menu is SPE-certified.
Awarded Gold Certification. At least 50% of the menu is SPE-certified.
Awarded Silver Certification. At least 25% of the menu is SPE-certified.
Awarded SPE Certification. At least 10% of the menu (or 3 dishes minimum) are SPE-certified.