Students, administrators work together to offer kosher and halal dining options on campus

UC San Diego's student proposal would allow students with dietary restrictions to purchase foods through the university's meal plan.

LA JOLLA, Calif.—The May 14 meeting of the Associated Students at UCSD —the governing student body —unanimously passed a resolution in support of a joint project brought forward by the Union of Jewish Students and the Muslim Student Association to establish kosher and halal dining facilities on campus.

Over the past several months, Jewish and Muslim student leaders at UC San Diego have collaborated with administrators on a joint proposal that would incorporate new kosher and halal preparation and serving areas in an existing campus dining facility. The new kosher and halal dining stations would allow students with these dietary restrictions who live on campus to purchase foods through the university’s meal plan.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources