- Where To Eat
- Meal Plans
- Covid Updates
- Dining Commons
- Programs
- Local Food
- Fair Trade
- Sustainability
- Rooted - Indigenous Food Program
- Meet Chef Steph Baryluk
- Rooted Dishes
- Bison Bourguignon
- BBQ Blueberry Salmon Bowl
- Bannock
- Wild Fish Stew with Leeks
- 3 Sisters Soup
- Salmon Cake with Sage Aioli
- Strawberry Honey Sweetgrass Vinaigrette Salad
- Maple Glazed Trout Salad
- Duck Taco with Charred Corn Salsa
- Penne Pasta with Venison Sausage & Dandelion Leaves
- Birch Syrup Raisin Almond Squares
- Grilled Bison Slider with Onion Jam
- Bannock Donut Holes
- Elk Pot Pie
- Braised Rabbit With Fresh Sage
- Creamy Wild Rice Soup with Spruce Tips
- Food Security
- Foodie Initiative
- SFU Food Ambassadors
- SFU Roots
- Blog
- Events
- Feedback
- Jobs
- Action Labs
Local Spotlight: Daiya Foods
The name Daiya [Day-ah] was originally created as a play on the words "Dairy" and “Dayaa,” which in Sanskrit stands for “loving, kindness and compassion." Their name will always represent those values and their commitment to serving the passionate plant-based community through foods that bring joy with every bite.
Be sure to stop by Daiya's Local Spotlight Pop-up in Dining Commons at lunch on Sept 6th, to try out their delicious dairy-free products throughout Dining Commons!
How Did Daiya start?
Friends for over 20 years, Daiya’s co-founders Andre and Greg shared a passion for music, creativity and a plant-based lifestyle. This same passion inspired them to create delicious dairy-free food made entirely from plants and Daiya was born. It started with a simple belief: plant-based living was better for our health, better for the planet and better for animal welfare. As it turns out, Andre and Greg weren’t alone in their dream. Millions of others were wishing for greater access to delicious plant-based food. Their hard work and perseverance paid off and Daiya Cheddar Style and Mozzarella Style Shreds debuted in 2009 at the Natural Products Expo West. Consumers raved and plant-based dairy-free innovation changed forever. Today, as plant-based food grows in popularity, that spirit of innovation continues to inspire our team at Daiya. We believe in pioneering plant-based breakthroughs that delight people and planet. Our portfolio of great tasting foods provide an opportunity for everyone to gather around the table—food-allergic, flexitarian, vegan, vegetarian and everyone in-between—sharing meals made with respect for the planet, a commitment to quality and a love for every bite. The Daiya table is a big one and we invite everyone to dine with us.
What are your top tips for students interested in incorporating more plant-based options?
Start with easy swaps. Instead of dairy cheese on your pizza, sprinkle on plant-based shreds. Instead of a slice of dairy cheese on your sandwich, go with a plant-based slice. Easy peasy. Bet your taste buds won’t even notice :)
Where can people find your products?
Daiya cheese is found on pizza in many pizza restaurants like Panago, Fresh Slice, Megabite, Uncle Fatih etc. You can even get in on pizza in SFU's Dining Commons!
Daiya products are found in almost any grocery store – including Nesters Market SFU!
What’s coming up next for you?
