Responding to concerns from the campus’s vegan population, the dining services team at Bowling Green State University (BGSU), in Ohio, has dedicated a station at The Oaks strictly to vegan menu items. “[Vegan students] took a survey to their club and we asked them questions about what they wanted to see and that’s how we started creating the menu,” explains Marissa Riffle, executive chef with Chartwells at BGSU.
While vegan and vegetarian options are offered each day at dining locations across campus, offering a dedicated station provides the opportunity to do something unique and different, right down to menu development. “Generally, what we do at each location, the chefs create their own menus, but this one we all put our heads together and we did it together,” Riffle explains.
Preparation utensils and cookware will be used only at the vegan concept, Shoots. Menu items include Broccoli, Garlic and Red Pepper Calzones, Grilled Cabbage with Spicy Cilantro Dressing, Portobello Falafel Burritos and Shiitake Farro Risotto. “If you’re vegan you can get your entire meal in that one station, but if you want to be adventurous or maybe you’re curious about it, you can go over there and try anything that you would like,” Riffle adds.