Healthy Fare that's In Demand
C&U operators dish about nutritious food that faculty and students crave.
Bates College, Lewiston, Maine
Quinoa cakes are the brainchild of one of Bates’ chefs, the result of an effort to increase interest in the vegan station in the dining hall. The school’s one dining facility provides approximately 4,000 meals daily to about 1,800 students, says Christine Schwartz, director of dining. The quinoa cakes have been on the menu for two years and are marketed largely through menu cards in the dining facility. “When we first introduced the vegan station, it was a no-person land where no one dared to go,” says Schwartz. “Now it’s the first place that most students, from dancers to football players, stop as they select their meals.”