Where’s the (non)-beef?: We need more vegetarian options in dining halls
Thumbnail courtesy of Photo Editor Faith Zatlukal
Geneseo dining halls need to provide more food options for vegetarian and vegan students.
People choose to be vegetarian for a variety of reasons; those most often cited by vegetarians in the United States are the desire to be healthy and a concern for the environment. The American Dietetic Association states that “appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases.” As far as environmental concerns go, livestock and dairy production contribute significantly to greenhouse emissions, and according to the Great Green Wall, livestock currently uses 45 percent of the earth’s land. Livestock for human consumption takes up 70 percent of global freshwater consumption, and one study has indicated that a worldwide reduction in animal consumption could provide enough water to sustain 1.8 billion people.
Regardless of their reasons, the World Population Review estimates that 4.2 percent of the population in the United States in 2023 identified as vegetarian. Polls estimate that, among college students, that percentage is even higher. Despite the clear presence of vegetarian and vegan students on college campuses, however, menu options for those diet preferences remain strictly limited.
According to the People for the Ethical Treatment of Animals (PETA), SUNY Geneseo’s Vegan Report Card is above the average New York state grade in providing vegetarian and vegan options. As of 2019, while New York colleges as a whole receive a B, SUNY Geneseo receives an A rating; the school’s dining halls offer at least one vegan entrée at every meal, provides nondairy milk, label vegan entrées and desserts, promotes vegan options, and offers egg/mayo replacements.
Those options are great to have, but Healthy for Life Meals explains that variety in an individual’s diet is also incredibly important; different types of nutrients are found in different foods, and growing evidence suggests that variety in diet contributes to gut health, may reduce the risk of type 2 diabetes, and may contribute to an increased lifespan.
As someone who recently adopted a vegetarian diet, I have found the variety in my food choices somewhat narrow on campus. Perusing the Geneseo website, one can access the Restaurant and Café menus and apply a filter to view solely vegetarian or vegan options.
For vegetarians, typical options include salad, pizza, pasta, eggs, smoothies, soup, tofu options, and dessert items—depending on the time of day and location, of course. For vegans, the options are much the same, minus perhaps the pizza (and, most unfortunately, the soft-serve ice cream machines).
When I walk into Mary Jemison Dining Hall for lunch, I know I will be confronted with a few options. I could select a grilled cheese sandwich, a salad, or maybe some pasta. Perhaps I could venture into the risky tofu territory if I am bold. After approximately a month on campus, though, I find myself itching for more variety and seriously contemplating giving up and grabbing some of those crispy chicken tenders.
Resources are not infinite, and college campuses are limited in what they can provide for students. SUNY Geneseo has certainly allocated resources to provide vegetarian, vegan, gluten-free, and dairy-free options for their students. Variety, though, remains somewhat elusive—and if we want to promote the healthiest diets among students, we should work to further diversify our food choices across all of our dining halls.