University of Connecticut in Storrs, Conn., is switching to a gluten-free, vegan pizza crust for all of its pizzas served on campus, Daily Campus reports.
Unlike the old crusts, the new version does not contain corn syrup or egg whites, so it can be eaten by students with allergy and dietary restrictions. The switch will take place once all of the old crusts have been served, which Culinary Operations Manager Robert Landolphi said he hopes will happen in the next few weeks.
Until then, students can request a gluten-free, vegan pizza by asking a manager in the dining hall.
Students who do not eat gluten-free liked the new crust when it was sampled, leading the foodservice team to decide it should be rolled out in all dining halls.
UConn’s dining services team is also looking to serve more plant-based meals next semester, such as broccoli-kale ravioli and red lentil pasta.
Read the full story via dailycampus.com.