Dining

Surveys by food-service providers have shown that the number of vegetarian college students has risen by more than 50 percent nationwide over the past decade and that the number of vegan students has more than doubled. In response, forward-thinking universities are rapidly expanding their vegan offerings and marketing them to prospective students.

Schools and companies across the nation have bulked up on vegan foods as the demand from students reaches fever pitch. When the University of North Texas (UNT) opened its all-vegan dining hall in 2011, meal-plan sales rose by 20 percent while operating costs remained comparable. As UNT Executive Director of Dining Services Bill McNeace learned firsthand, there are real-world benefits for schools that take such bold steps. “As at most schools,” he says, “we have students who frequently give tours to prospective students and they report that when a lot of those kids hear about [the vegan dining hall] their eyes light up and they get excited about it.”
Surveys by food-service providers have shown that the number of vegetarian college students has risen by more than 50 percent nationwide over the past decade and that the number of vegan students has more than doubled. In response, forward-thinking universities are rapidly expanding their vegan offerings and marketing them to prospective students. Surveys by food-service providers have shown that the number of vegetarian college students has risen by more than 50 percent nationwide over the past decade and that the number of vegan students has more than doubled. In response, forward-thinking universities are rapidly expanding their vegan offerings and marketing them to prospective students.

Chefs at Bowling Green State University’s all-vegan station, Shoots

Here are just a few testimonials from dining professionals that prove the importance of having vegan options on college campuses.

“By offering vegan items, we are allowing our young adults the ability and freedom to express their ideas and beliefs. We are respecting their identity as vegan students.”

—Erica Nehrling Meador, M.S., R.D.N., L.D.N., Assistant Director and Dietitian of Dining Services,
University of Illinois at Urbana-Champaign

“At UNC Asheville we encourage students to be critical thinkers, passionate in every detail of their lives. UNC–Asheville Dining Services supports the personal choices and lifestyles of many of our students by providing a plethora of daily balanced vegan options, nourishing mind and body.”

—Emily R. Williams, Senior Director of Dining Services, University of North Carolina–Asheville

“We are passionately committed to providing options and information to all of our guests.”

—Amy D. Beckstrom, Director of Auxiliary & Dining Services, University of Colorado–Boulder

“Vegan food at MIT is important because many of the students have made it clear they understand the health benefits of vegan food, along with its lower impact on the environment. It is important to listen to the students’ requests for vegan options so they feel their needs are met and to include items on the menu they look forward to eating. MIT has a large, international population. Many of these students come from areas where meat and dairy are not the focus of the meal. Offering vegan options can help make these students feel more at home. As a chef, I want to feel good about what I serve. A delicious vegan meal with quality plant-based proteins, fresh fruits and vegetables, and whole grains allows me to go home at night knowing I helped the students eat healthy, and with less negative impact on the environment.”

—Chef Brian P. McCarthy, Massachusetts Institute of Technology

To receive free consultation on implementing more vegan foods at your institution, please contact us at [email protected].