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USC’s newest dining hall designed around wellness, sustainability philosophy

USC Hospitality is guided by a Food Philosophy of 14 principles geared toward taste, health and social responsibility. While all of University of Southern California’s campus dining incorporates some aspect of the Food Philosophy, a new residential dining hall at USC Village that opened Aug. 14 is the first to be designed and programed specifically around the principles, which emphasize taste, seasonality, plant-based meals, whole grains, smaller portions of red meat, reduced salt and sugar, healthy hydration, less food waste and right-sized portions. As such, the hall showcases USC’s first “flexitarian” station—where protein is an accent, not the focus—as well as its first vegan station.

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