Some students comfortable with vegetarian options and dining substitutes for each meals
Kelsey Bourbeau is always on the lookout for foods that do not consist of dead animals.
Bourbeau, a Portage freshman, has been a vegetarian for three years. She said she made the switch because she believes a meat-free diet is healthier.
Finding foods in the on-campus dining facilities that accommodate her choice has not been an issue, she said.
“I haven’t had a problem at all,” Bourbeau said. “I feel the cafeteria is fair.”
However, Bourbeau and Miranda McIntyre, a vegetarian of nearly eight years, agree finding vegetarian options is not always convenient.
McIntyre, a Waterford junior, choose a vegetarian lifestyle for mostly ethical reasons and said she wishes more of the vegetarian options were pre-made.
“The food is not as accessible as it could be,” McIntyre said, recalling her campus dining experiences. “You can’t just walk up and get food like everyone else; you have to wait for them to cook it.”
McIntyre said her meals consist mainly of pizza, pasta, and salads to avoid the hassle of having something made specially.
Jane Wilsher, food service director of Robinson Dining Hall, believes in the importance of accommodating those who choose the vegetarian lifestyle.
Wilsher said on a typical day, the cafeteria will have at least one menu vegetarian meal, a vegetarian soup and the option to make nearly any of the meals offered vegetarian.
“Popcorn chicken wraps are very popular among students, so we make sure there is a meat substitute for vegetarians so they can still enjoy a wrap,” she said. “I think we do a good job of making sure we produce vegetarian options properly.”
On special themed days, such as Christmas or St. Patrick’s Day, McIntyre said it was harder to find entrées that were meatless.
Overall, however, she said she is satisfied.
“I feel they make a good effort and I appreciate it,” McIntyre said.
