Imagine entering the busy and hectic dining hall after a long day of classes, eager to relax and enjoy a delicious meal. However, in addition to the typical burger and pizza options, a spread of nutritious, locally sourced vegan and vegetarian foods are fresh and ready to enjoy.
Ohio University’s culinary services department strives to offer diverse foods for students with dietary needs or religious restrictions. With a plethora of places around campus, including Nelson Court on South Green and Boyd Dining Hall on West Green, Jefferson Marketplace and the Hungry Cat food truck, Bobcats do not have to look far to find a tasty meal.
In March of 2024, OU’s culinary department was accepted into The Menus of Change initiative, a “practical vision” that incorporates “optimal nutrition, public health, environmental stewardship and restoration, and social responsibility concerns” into food production and culinary departments.
Founded by The Culinary Institute of America and Harvard T.H. Chan School of Public Health, the initiative's principles encourage culinary services and food corporations to “be transparent about sourcing and preparation” and “focus on whole, minimally processed foods,” according to their website.
James Powers, a sophomore studying environmental science and sustainability and geography environmental pre-law, became vegetarian in 2016 and is grateful OU provides nutrient-dense, whole foods in the dining halls.
“A lot of (the dining hall’s) foods, especially meats and dairy and eggs are all local,” Powers said. “I like that OU is making it more publicly known and kind of joining in with other universities to make sure they are not lagging behind in that area.”
The culinary department’s fresh ingredients not only inspire students to practice healthy lifestyles but also support local businesses instead of dangerous food corporations.
The National Association of Local Boards of Health defines animal feeding operations, also known as AFOs, as a “lot or facility where animals are kept confined and fed or maintained for 45 or more days per year.” AFOs can be classified as concentrated animal feeding operations, otherwise known as CAFOs, due to the number of animals they raise and “the way they discharge waste into the water supply.”
CAFOs pose several environmental health problems due to their manure production, which can lead to E. coli and other toxins. Powers said although he acknowledges becoming a vegetarian can have negative aspects, he chose this lifestyle in response to the way AFOs and CAFOs care for animals.
“Something people tend to talk to me about is (how) being vegetarian is not what humans are meant to be like,” Powers said. “I am very aware of that but my logic is, we have put our world in this position in a non-natural way and so the solution is going to have to be non-natural as well.”
In light of AFO and CAFO institutions, OU’s culinary services department now purchases meat, egg and dairy produce locally. From vegetarian nuggets, pastas, fresh pizzas, greens and black bean burgers, each meal is prepped with care and consideration.
Aoife Mclaughlin, a sophomore studying environmental studies, has the Flex 14 meal plan which allows her to use meal swipes at other food locations outside of traditional dining halls, including markets and Front Room Coffee House located in Baker University Center.
Mclaughlin said she chose a vegetarian lifestyle because of her passion for the environment and encouraged OU to continue their mission of accommodating every student.
“I think offering plant-based options is a great way to start because plant-based diets have lower carbon impacts on average than meat-eating diets,” Mclaughlin said.
Mclaughlin said she enjoys the tofu at Boyd Dining Hall and other vegetarian students should give it a try.
Although it is evident the culinary department offers healthy foods for students with and without restrictions, some Bobcats wish there was more variety.
“I think it would be fun if it was more diverse instead of seeing the same foods every day,” Abigail Besselman, a sophomore studying wildlife conservation biology, said. “In terms of vegan … I feel like they have found things that are safe and people like and they have not really branched off of that.”
Whether a student eats plant-based or prefers a cheeseburger, OU’s culinary department strives to meet everyone’s needs. If students have questions or concerns regarding meals, they are encouraged to reach out via the Culinary Services Comment Form or by email.
