Definition
A vegetarian diet is primarily plant-based and excludes certain animal-derived products. At Western University, Hospitality Services defines a vegetarian diet as lacto-ovo-vegetarian – a diet that includes plant-based foods, dairy products, and eggs, but excludes meat, poultry, seafood, and animal by-products not derived from milk, dairy, or eggs.
Standards and Guidelines
Food is labeled vegetarian when both the ingredients and preparation methods exclude meat, poultry, seafood, and their by-products (i.e., rennet, lard, anchovy paste), while allowing for the inclusion of dairy and eggs to the best of our ability.
Preparation and Prevention of Cross-Contamination
While our kitchens operate using shared equipment, staff follow clearly defined protocols to reduce the risk of cross-contact:
- Ingredient verification: All lists are reviewed to ensure items do not contain meat, poultry, seafood, or their by-products. Dairy and eggs are permitted.
- Hand hygiene: Staff wash and dry hands thoroughly before handling.
- Glove protocol: Gloves are changed between handling animal and non-animal containing food.
- Utensil separation: Separate cooking/serving utensils are used.
- Surface cleaning: Shared surfaces are cleaned and sanitized between uses.
- Cookware use: Separate cooking surfaces are used where possible.