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As plant-based eating continues to grow in popularity across the country, Syracuse University is no exception. People are increasingly turning to plant-based diets for health, environmental and ethical reasons. But while this shift in eating habits is becoming more common, the university’s dining halls and food services around campus, particularly at the Schine and Goldstein student centers, have been slow to adapt, leaving many students feeling overlooked.

For many students, plant-based diets aren’t just a trend — they’re a lifestyle. Whether motivated by personal health, concerns about climate change or animal welfare, students are actively seeking meals made out of plants over animal products. Research has shown that plant-based diets can reduce the risk of chronic illnesses like heart disease, diabetes and certain cancers. Additionally, plant-based eating is often praised for its lower environmental footprint, as it requires fewer natural resources and emits less greenhouse gas than meat-based diets.

A plant-based diet is about more than just salad and veggie burgers. The plant-based movement has evolved to include a wide array of innovative and flavorful dishes. Yet, despite the increasing demand, finding a variety of satisfying plant-based meals on campus remains a challenge.

Ilana Zahavy | Design Editor

In my personal experience, I know several students who are frustrated with the lack of appeal or variety of plant-based options in dining halls. While a few exist, like the occasional tofu stir-fry or veggie wrap, these meals are often repetitive and limited. Students on plant-based diets often have to rely on side dishes like plain rice or roasted vegetables, which don’t offer the full, balanced meals they need to sustain their busy college lives.

Both the Schine and Goldstein Student Centers offer several grab-and-go meal options, but plant-based students are often left with fewer choices. Even at popular spots like CoreLife Eatery, among other on-campus restaurants, the options can be either overly expensive or too limited for those seeking a full-time plant-based diet.

Syracuse University is home to a diverse student body, and with that comes a variety of dietary needs and preferences. It’s time for the campus dining facilities to reflect that diversity. Other universities such as George Mason University have successfully integrated a wider range of plant-based meals into its dining services. Syracuse should follow suit by offering more high-protein, nutrient-dense and creative plant-based options. While Syracuse does have a gluten-free section in each dining hall, as well as comprehensive fruit and vegetable bars, there is plenty of room to expand their vegetarian offerings. George Mason University, for example, has dedicated an entire dining hall to plant-based food.

We can look to the growing popularity of plant-based alternatives like Beyond Meat and Impossible Foods, as well as classic whole-food staples like lentils, beans and quinoa for other options. These ingredients can be used in creative ways to prepare hearty, flavorful meals that cater to the plant-based crowd. Exploring partnerships with local farms and plant-forward food vendors, such as the local Syracuse and regional farmer’s markets and festivals including the annual Ithaca Apple Festival, could also help improve both the quality and variety of campus food offerings.

Access to a varied and nutritious diet is essential to students’ overall well-being and academic success. Syracuse University prides itself on fostering a supportive environment for all students. Yet, the university’s dining options have yet to fully catch up to truly be supportive for all dietary choices. By expanding plant-based offerings in the dining halls and student centers, SU can better meet the needs of its students and support healthier lifestyles.

SU has an opportunity to lead the way in sustainable, inclusive dining. Adding more options won’t just benefit those on plant-based diets but also the larger student body by promoting a healthier and more environmentally-friendly campus culture. The time to act is now — SU students deserve more diverse and flavorful plant-based meals to fuel their college experience.

Kinda Alhourani is a senior majoring in Nutrition and Dietetics and Chemistry. Her column appears bi-weekly. She can be reached at kmalhour@syr.edu.

Published on September 17, 2024 at 10:34 pm