Culinary Innovation and Menus
Sustainable. Seasonal. Local.
At 91次元 Campus Dining, sustainability shows up on the plate every day. Our menus are designed to reflect the seasons, celebrate Montana agriculture, and connect students to the food system that feeds them. Through close collaboration between our culinary team, campus growers, and local producers, we turn values-driven sourcing into meals that are flavorful, nourishing, and meaningful.
Seasonal Menus Rooted in Montana
Montana’s growing seasons shape what we serve. From apples grown in the Bitterroot Valley to cherries harvested near Flathead Lake, our menus highlight the flavors that define our region. By building menus around what is available locally and seasonally, we reduce food miles, support nearby farms, and serve food at its peak quality.
Our chefs work closely with Montana producers to adapt menus throughout the year. This approach allows us to showcase the best ingredients each season has to offer while maintaining variety and creativity across campus dining locations.
From Local Gardens to Your Plate
Some of the food served on campus is grown just steps away from where it is enjoyed. Campus Dining partners with the 91次元’s PEAS Farm and campus garden to source produce grown specifically for our dining operations.
Our chefs collaborate directly with the campus garden manager to plan plantings and harvests that align with menu needs. This partnership allows fresh, campus-grown ingredients to move directly from soil to kitchen, creating an unmatched level of freshness while giving students a visible connection to where their food comes from.
How to Identify Farm to College Foods
Students can easily identify foods that are part of our Farm to College program while dining on campus. On our online Nutrislice menus, items made with Farm to College ingredients are marked with a designated symbol.
Menu bylines provide additional information about where ingredients come from, highlighting when products are locally grown, Montana-made, or regionally sourced. This added transparency allows students to better understand how their meal choices support sustainable food systems.
Every Ingredient Tells a Story
Sustainability is built one ingredient at a time. The salsa on your tacos may come from a local Missoula business. The bread on your sandwich may be made with wheat grown in Montana. The beef on your plate may be raised and processed entirely within the state.
Each of these choices strengthens local food economies, reduces environmental impact, and supports producers who share our commitment to responsible practices. Together, these everyday ingredients add up to meaningful change across Montana’s food system.
Cooking With Purpose
Every meal served by Campus Dining is an opportunity to connect food, place, and people. By cooking with intention and sourcing with care, we create menus that nourish our campus community while helping build a stronger, more sustainable future.