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Floyd Hoelting
Dear Sir: The University of Texas has set a powerful standard for other universities by providing eating alternatives for vegetarian students who live in dormitories. Salad bars, pasta bars, and fresh fruits and vegetables have made many students realize that it is possible to eat healthy, tasty vegetarian meals- even in a dorm. The UT Division of Housing and Food Services should be commended for its acceptance of a vegetarian lifestyle, and willingness to respect students’ needs. But a growing population of students continues to be neglected. A growing number of people, especially students, realize the effects of eating habits on their health, the environment, and the suffering of animals. This realization often leads individuals to become “vegan,” which means they abstain from eating any animal products, including meat, eggs, cheese, or animal byproducts. People turn vegan for a variety of reasons: health concerns, religious beliefs, animal rights, or environmental concerns. These beliefs are a strong part of an individual’s personality and lifestyle. However, vegans that live in UT dorms have limited eating options in the cafeterias. Providing consistent vegan meal options at all UT cafeterias would benefit vegans, non-vegans, and the University as a whole. To some, this may not even seem like a problem. Vegans are often labeled “extreme” or “radical” for their beliefs and eating habits. Despite these perceptions, the vegan population continues to grow rapidly. A 1997 Roper Poll estimated between one and two million vegans in the United States. It is difficult to count exactly the number of vegans because some are stricter with their diet than others. Also, the vegan population varies drastically from city to city. A college city like Austin is often labeled “liberal” and probably has a greater percentage of vegans than a small, rural community. The Division of Housing and Food Service web page reports, “… vegetarians comprise approximately 6% of the total population of residents eating in our dining rooms.” Since most estimates reveal that the number of vegans is roughly half the number of vegetarians, it is reasonable to assume that 3% of dorm residents are vegan! If that figure does not seem high, consider the number of people who do not call themselves vegan, but refrain from eating dairy products. After the age of four, a large percentage of the population loses the ability to digest lactose, the carbohydrate found in milk. For these individuals, eating dairy products causes diarrhea, gas and severe stomach cramps. The American Journal of Clinical Nutrition reports that 90% of Blacks and Asians are lactose intolerant. Vegans living in UT dorms find eating a daily battle. Vegan entrees are rarely offered. The result: students must eat a salad, pasta or side dishes for every meal. Students’ health may suffer from eating such a restricted diet. For vegans and vegetarians, it is crucial to eat a variety of foods: grains, fruits, vegetables and legumes. Otherwise, their diet may lack needed protein, iron, and calcium. Obviously, eating habits are a huge part of everyday life. A National Restaurant Association Gallup Poll revealed that one out of five Americans are likely to look for a restaurant that serves some vegetarian/vegan items when eating out. Along the same lines, students look for these options when selecting housing and food arrangements. Instead of dealing with the limited options, inconvenience and daily battle of dorm cafeterias, many students choose to live off-campus instead. Although UT would probably not lose money from this, the students will suffer. President Larry Faulkner, counselors, and administrators often cite the benefits of living on-campus. First year students that live on-campus adjust to university life easier, maintain higher grades, and have a better college experience. Not providing vegan meal options automatically excludes some students from these benefits. Students shouldn’t be placed at a disadvantage because of their eating habits. Offering vegan meal options at every meal would benefit vegans, non-vegans, and the university. It’s important to note that vegans are not the only ones who would eat these meals. The tastes, textures and variety of vegan foods often surprise non-vegans. Students would appreciate this variety in their menu. The average student would also appreciate the health benefits of these meals. Plant-based meals have zero cholesterol, and are substantially lower in fat and calories. The American Heart Association announced that obesity-which has long been linked to meat consumption- is a major risk factor for heart disease. So, vegan meals could help many students avoid the dreaded “freshman 15.” In addition, Dr. Dean Ornish’s groundbreaking study showed that low-fat vegan diets actually reverse coronary artery disease. Dr. Ornish made the cover of Newsweek, and now his no-meat, no-dairy program is covered by more than 40 major health insurance companies. Since plant foods are loaded with nutrients (vitamin C, vitamin E, and carotenoids) that have been proven to inhibit cancer, the American Cancer Society has openly supported plant-based diets. The American Dietetic Association, that nation’s authority on dietary matter, stated that a vegan diet reduces the risk for obesity, coronary artery disease, hypertension, diabetes mellitus, colorectal cancer, lung cancer, and kidney disease. The largest university in the nation, UT has the power to send a message to other universities that campuses must have tolerance, even in the cafeteria. Many California schools already have vegan meal options. UT should join these schools in leading the movement for acceptance in dorm cafeterias. UT could set an example by showing it respects the beliefs and lifestyles of students. Smaller schools would surely follow UT’s lead, and alter their menus. This, in turn, could help vegan and lactose intolerant students across the nation. At the same time, this would send the message that UT cares about the beliefs, concerns, and health of the entire student body. These changes would not require excessive staff time, equipment purchases, or a massive overhaul of the existing menu. Vegan foods are cheaper than animal products. Compare the price of a spaghetti dinner (with vegetable toppings) to a steak dinner, or even roasted chicken. It is surprising how much more pasta, rice, breads and vegetables one can buy for the same price as a meat-based meal. This is partly because it takes 7 lbs. of grain to “raise” one pound of beef for market. Meat prices are higher because companies must compensate for the costs of waste disposal, steroid injections, housing, transportation of the animals to slaughterhouses, and hiring workers to slaughter them. Offering vegan meal options would save the university money. However, there will be a learning curve, as in making any other changes. When cafeterias first offered vegetarian options, it probably seemed like a massive task. Now, it is probably second nature. These meals do not have to be complicated, gourmet cuisine. Teaching staff to cook a vegan meal would be no more difficult than teaching staff to cook fried chicken or meatloaf. Veganism seems overwhelming at first, because it seems like everything uses milk, eggs or butter. There are cheap, easy alternatives to all these ingredients. Primarily, all cafeterias should have a non-dairy beverage. “Milk alternatives” made from soy and rice have long been a necessary part of a lactose-intolerant diet. These rice milks and soymilks can be purchased in bulk, and taste wonderful with cereals and drinks. They are also loaded with protein, vitamins and minerals. Eggs in baked goods can often be eliminated, with little effect on taste or texture. With recipes that require only one or two eggs, water works fine. For recipes that need two eggs or more, substitute one of the following: 1/2 small banana (mashed), 1/4 cup applesauce or canned pumpkin, 1/4 cup soft tofu blended with the liquid ingredients of the recipe, 1 tablespoon flaxseeds pureed in a blender with 1/4 cup water, or 1 heaping tablespoon of soy flour. To replace eggs in breads and cakes, try: oatmeal, cooked rice, breadcrumbs, mashed potatoes or rolled oats. Scrambled tofu is an excellent alternative to scrambled eggs. Cheese and butter can simply be eliminated from many recipes. If this does not work, some major margarine brands do not use animal products. There are also “un-cheeses” available for bulk order, or to make from scratch. The dessert bar in cafeterias rarely has animal-free options, even though they are widely available. Rice Dream, Tofutti and Soy Delicious all rival the “real” ice creams. Plus, they are low fat and cholesterol free. Other desserts, like cakes and brownies, can be made vegan with simple substitutions. Of course, some vegan desserts are more expensive than others. However, as demand for these products increases, the prices will continue to decrease. The “multicultural nights” in the cafeteria often elicit rave reviews from students. These foreign foods often draw large crowds who are eager to taste something different and unique. Coincidentally, many Chinese, Indian, Japanese and Mediterranean foods are vegan. Why not offer these foods more often? Cafeterias could offer anything from spring rolls to falafel to couscous. This would be a chance to not only satisfy vegan students, but also other diverse groups at UT. The Division of Housing and Food Services should be applauded for posting nutritional information next to all cafeteria entrees. The color-coded system was also a wonderful idea, and should be expanded upon. Posting the list of ingredients next to every dish would help individuals with food allergies, along with those who have other specific dietary needs. By labeling ingredients instead of calling foods “vegan” would make the foods appeal to a wider groups of people. Even a simple lable like “vegan” may turn some people away from a food they would enjoy. UT has come a long way in offering vegetarian meal options, and working to make cafeterias friendly to those with specific needs. With little effort and expense, we could go even further. Sincerely, Will Potter
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