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WSU Dining Services certified for sustainability, nutrition

By Megan Sanders, Administrative Services

Dining-webPULLMAN, Wash. – Washington State University Dining Services recently earned SPE certification in recognition of its nutritious and environmentally sustainable food program.

SPE, from the Latin Sanitas Per Escam (Health Through Food), is a third-party certification that uses science-based criteria to recognize food service operators’ commitment to serving nutritious and sustainable food and promoting customer well-being. Learn more at

WSU’s Northside, Southside and Hillside dining facilities each earned two-star certification. SPE awards one to three stars.

The WSU Dining Services team answered more than 350 questions from SPE about operational priorities, product sourcing, menu offerings, preparation techniques, communication practices and environmental stewardship programs.

WSU demonstrated the use of nutrient-dense ingredients, healthier cooking fats, whole grains and legume flours. Dining Services exhibited a commitment to sustainability through the use of post-consumer materials, cage-free eggs, hormone-free dairy and antibiotic-free proteins and through pursuit of certification from the Marine Stewardship Council.

Dining Services submitted 175 recipes for SPE to review; 156 dishes that meet SPE criteria will be featured on its website at

Launched in May 2012, SPE has worked with over 40 food service operators. It aspires to be for food service what LEED certification is for construction and what the Good Housekeeping seal is for home products.


Gary Coyle, WSU Dining Services director, 509-335-7039,
Sarah Larson, WSU Dining Services associate director, 509-335-5035,
Corey King, WSU Dining Services associate director, 509-335-3561,



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