Students say vegetarian options limited in Sodexo-run cafeteria

BALDWIN CITY, Kan. — Complaints about Sodexo's food choices at the Long Student Center can be heard across campus, but there are some students who have a particularly hard time finding something they can enjoy. Vegetarians who eat in the cafeteria face the struggle of having limited options for daily nutrition, and students with meal plans are left with limited options.

Now in her seventh year as a vegetarian, junior Isabelle Huyett has had her own personal difficulties with cafeteria food. Huyett decided to become vegetarian when she was 15 because she never was a big fan of meat while growing up, the only exception being chicken nuggets.

According to Huyett, being a vegetarian has worked out well for her, at least until she arrived at Baker, where she learned that eating a vegetarian diet can have its challenges.

Huyett's first few semesters in college were rough. Though campus food, which is offered by the Sodexo company, had better options on the weekdays, Huyett struggled finding meals that worked for her on weekends. The only option available to her would be scrambled eggs, and the lack of options forced her to seek out food elsewhere. Huyett remembers that on one occasion there were no options for her all weekend.

“It just felt like a waste of money,” Huyett said.

On occasion, Huyett would talk to Dean of Students Cassy Bailey about her problems with the food selection. Bailey, a vegetarian herself, communicated with Sodexo several times to make sure Huyett had vegetarian options available. This semester Huyett said the options have been better.

More From FoodService Director

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via spectrumlocalnews.com .

Industry News & Opinion

Miami-Dade County Public Schools is introducing new plant-based menu items this school year, CBS Miami reports.

Vegan chili and cilantro-lime rice will be appearing on menus when students at the Miami district return to class later this month.

The new plant-based offerings join other new items such as French toast, turkey bacon and antibiotic-free chicken tenders and breast fillets. Students will also be able to enjoy a variety of salads and fresh fruit.

Read the full story via miami.cbslocal.com .

Ideas and Innovation
baby boomer eating

Millennials get a lot of attention from foodservice operators and chefs, but baby boomers make up a large and lucrative group of potential patrons that shouldn’t be ignored, finds Technomic’s 2018 Generational Consumer Trend Report . As more senior-living communities cater to the baby boomer set , here’s a look at the factors that drive those customers’ dining choices.

1. Boomers are flavor-seekers

There’s a perception that because these consumers are older, they are stuck in their ways. But this generation is the most likely to say that they enjoy trying new flavors from time to...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code