2008 Woodie Awards
Mixed reviews from week of Cafeteria veganism
Lauren Newmyer
Issue date: 12/7/07 Section: Forum
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Legumes like beans, peas, lentils, and nuts are other sources of protein. The caf seems to have secured a monopoly on all the bean plants in Sodexho's fields, but they could certainly work in the other three sources here and there.
Beans, when paired with a whole grain, make a complete protein. Unfortunately, the caf often uses white carbs, like pasta, white rice, and cous-cous in their vegan station dishes. Omega 3 fatty acids, found in ground flaxseed, walnuts and pecans, are yet another health concern for vegans and vegetarians, which the caf does not provide a source of.
Doing a little bit of research to find out how to best serve vegans in a healthy and cost efficient way could definitely improve the caf. Simple fixes like swapping quinoa, a whole grain, for cous-cous, or tempeh, a fermented soy product, for tofu could improve variety and nutrition.
The caf could also win the appreciation of many vegans by providing a few vegan desserts. There are fruit juice pops, but more could be done to satisfy the vegan sweet tooths.
Introducing vegan varieties of pizza, either without cheese or with a cheese substitute, would make the cafeteria more accessible to vegans and other individuals who can't eat dairy.
From talking to vegans who dine daily at the caf, the general opinion that I gathered was "they could do much worse." Variety is the biggest issue at hand. Limiting sodium in favor of using a variety of spices, using more seasonal vegetables, and a range of whole grains and proteins are the keys to vegan eating, and it is possible to do these on our current budget with Sodexho.
So can the cuurent caf sustain vegans? Yes. In a way that is both pleasing to the taste buds and conducive to your health? Don't push your luck.
Beans, when paired with a whole grain, make a complete protein. Unfortunately, the caf often uses white carbs, like pasta, white rice, and cous-cous in their vegan station dishes. Omega 3 fatty acids, found in ground flaxseed, walnuts and pecans, are yet another health concern for vegans and vegetarians, which the caf does not provide a source of.
Doing a little bit of research to find out how to best serve vegans in a healthy and cost efficient way could definitely improve the caf. Simple fixes like swapping quinoa, a whole grain, for cous-cous, or tempeh, a fermented soy product, for tofu could improve variety and nutrition.
The caf could also win the appreciation of many vegans by providing a few vegan desserts. There are fruit juice pops, but more could be done to satisfy the vegan sweet tooths.
Introducing vegan varieties of pizza, either without cheese or with a cheese substitute, would make the cafeteria more accessible to vegans and other individuals who can't eat dairy.
From talking to vegans who dine daily at the caf, the general opinion that I gathered was "they could do much worse." Variety is the biggest issue at hand. Limiting sodium in favor of using a variety of spices, using more seasonal vegetables, and a range of whole grains and proteins are the keys to vegan eating, and it is possible to do these on our current budget with Sodexho.
So can the cuurent caf sustain vegans? Yes. In a way that is both pleasing to the taste buds and conducive to your health? Don't push your luck.
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