For information, see: http://www.pulsecanada.com/food-health/foodservice/scale-up-recipes

For more foodservice recipes, visit: http://www.vrg.org/fsupdate/index.htm

When I was a freshman at Dartmouth, only one dining hall had somewhat consistent vegan options; the others had salad and occasional veggie chili. The one small dining hall that proved to be the most vegan-friendly had inconvenient hours, was closed on weekends, and was mainly a lunchtime destination. College students’ schedules are often ridiculously busy and socializing at meal times becomes just as important as the actual food. This is especially true when you are in the process of making friends at a new school. My first year, I was restricted to one dining location where nobody wanted to eat. On Fridays I had to stock up on premade meals only offered one weekday at the one vegan-friendly dining hall, and this meant I had to eat those meals alone in my room lest I felt awkward bringing them into other dining halls. Though I could eat a salad at dinner and be accompanied by friends, it was just not feasible to do everyday. At that time I was dedicated to running, and required plenty of whole grains to keep me feeling satisfied. I was very upset about the dining options and the fact that I, all too often, had to eat alone.

If you are experiencing difficulties obtaining proper vegan foods at your college, the first step is to arrange a meeting with someone in dining services by either walking into their office or sending an email to set up an appointment. According to Eitan Fischer, a vegan and rising senior at Yale, developing personal relationships with individual dining hall managers is crucial. Victor Galli, a recent Penn graduate, also stresses the importance of developing an ongoing relationship with dining services, one characterized by a “spirit of collaboration.” When meeting with your dining services administrator for the first time, be aware that kindness is advantageous, and that it will help you if this individual is on your side. Depending on how veg-friendly your college already is, you may need to define veganism, and suggest the implementation of a labeling system to make vegan options more accessible. Some college dining services have a particular symbol they label each vegan entrée with, others use color-coded serving utensils, and some include entirely vegan dining stations.

Eitan recommends offering to make constructive suggestions for improving the options, and to request meetings with high-up dining hall administrators. You may be up against administrators who are reluctant to change, and who believe vegetarian options will not be well received. If you find your dining hall administrators to be impervious, you will need to cast a wide net. Join forces with your school’s animal rights or vegetarian club; you may even find the environmental club is interested. Eitan suggests gathering petitions, getting the newspaper to cover the issue, and, depending on the way your institution works, getting the student government to pass a resolution in support.

The Penn Vegan Society sought a relationship with dining services through which each could be a resource to the other. According to Victor, this sort of engagement made dinging services more responsive and eager to help. Victor states, “You must discuss the business elements of implementing vegan options in order to get dining services to really listen.” When going into a meeting, it is important to reinforce common objective values: “You want to help the dining service make money by providing more and better plant-based options for students.”

Penn’s Vegan Society provided Penn dining services with market research and product recommendations. To support his hypothesis that omnivores who eat mostly plant-based foods, “consume the overwhelming majority of vegan products on campus,” Victor provided the article, ‘Flexitarians’ Driving Global Move Away from Meat Consumption: Study. By providing his dining services with research-backed evidence, Victor successfully illustrated the growing demand for vegan food. Victor also cited the VRG’s press release, How Many Adults Are Vegan in the U.S.?, to show Penn dining services that there are more self-described vegans than there are vegetarians, and to perhaps point their attention to the benefits of providing a variety of vegan options rather than just vegetarian. Another article presented by Victor, 5 Interesting Facts About Plant-Based Food Choices, based on the VRG’s Sugar, Vegan Deli Slices, Whole Grains, Meat Genes – What Will Vegans and Vegetarians Eat? VRG Asks in a New National Harris Poll, showcased rising trends among those eating vegan dishes, including the desire to eat more leafy greens as opposed to processed vegan meats, as well as the desire to have more dishes based on grains and beans. When Victor meets with Penn’s dining services, he provides a printed “Market Research Summary,” highlighting the main points of the research he is drawing from.

To access marketing information, see:
http://www.vrg.org/nutshell/market.htm
http://www.vrg.org/nutshell/market.htm#market
http://www.vrg.org/nutshell/faq.htm#poll

Due to the work done by Penn’s Vegan Society, Penn is in the process of offering a vegan station in each of its dining halls.

In convincing Dartmouth dining services to provide better options, I found it effective to point out the implications the lack of options had on my Dartmouth experience, and how I felt as if my nutritional requirements were not being properly met. To my surprise, those working in Dartmouth’s dining services were exceedingly kind and dedicated to doing whatever possible to bring about greater student satisfaction. Luckily for me, Dartmouth had major dining renovations – including an entirely vegetarian station, “The Herbivore,” – already in the works. Like Victor, I provided product and recipe recommendations packaged in a 15-page vegan food guide. When “The Herbivore” was first launched, it was far from perfect, and would oftentimes fail to offer vegan entreés. With my continued involvement with the dining services administrators, the options have improved significantly: textured vegetable protein Sloppy Joes, vegan ribs, vegetable Pad Thai, and textured vegetable protein tacos, to name a few. Another recent improvement has been the permanent addition of faux chicken and beef at the sandwich bar. The vegan dining options, according to dining services workers, become so popular that they had to increase supply orders to satisfy growing demands.

DAWG, the Dartmouth Animal Welfare Group, hosted a conversation dinner with the assistant director of Dartmouth’s dining services. This was an extremely productive event: multiple perspectives were able to be voiced, the dining director met a good number of vegetarians interested in dining improvements, and we became better educated about the constraints faced by dining services to provide certain options. Though Dartmouth’s vegan options have improved tremendously throughout my three years as an undergraduate, I plan to continue my involvement with its progression during my senior year, as there are definite improvements that have still not been made. Advocating for better vegan options is a process, one that hinges on continuous, appropriately-placed efforts.

Vegan options in college are more important than you might think. As a freshman, I tried to make do with the meager offerings, but soon realized Dartmouth’s lack of vegan options was more detrimental than I initially understood. There were students I met who used to be vegan, or wanted to be, but felt as if they could not do it healthily at Dartmouth. Dartmouth’s lack of options conveyed veganism as unsatisfying and difficult to maintain. Furthermore, college gives way to freedom and exploration; many find it a convenient time to experiment with vegetarianism. Ensuring great tasting vegan options are available at college is more important than satisfying the requirements of current vegans; it is about offering appealing foods that will invite others to enjoy more sustainable, compassionate food choices, and hopefully, offering the kinds of foods that cast an accurate representation of veganism, so those interested will feel more inclined to adopt the diet. The process of getting your dining hall to implement proper vegan options may seem daunting, but with persistence, you will savor the results. The fruits of your efforts will do more than please your own taste buds. You will help guarantee that other vegans – as well as future vegans – enjoy their time at college; you will increase the amount of plant-based foods consumed in your dining hall; and you will be opening the door, extending a warm welcome to the many potential vegetarians accepted to your college, year after year.

In an effort to improve the nutrition of the vegetarian lunch menu at Vista Ridge Academy, a private Seventh-Day Adventist school in Colorado, the old menu was given an overhaul. The new recipes chosen were incorporated into meals that offered a higher standard of nutrient density than those set by the National School Lunch Program (NLSP) and also integrated nutrition standards from various Dietary Reference Intakes (DRIs) set by the American Dietetic Association. Additionally, the new menu incorporated more fresh vegetables, fruits and whole grains but contained less sodium and fat. The resulting menu was more balanced while still maintaining affordability and including foods which were seasonally available. While many aspects of nutrition were improved in the process, there are still many hurdles and challenges with the program. If these can be overcome, the school lunch program at Vista Ridge Academy is sure to be a success as it gets refined for future years. The results from this project have implications in any school system looking to improve their vegetarian offerings or incorporating meatless meals into the school week.

Click here to read the rest of the article »

Helpful Materials:

• Vista Ridge Lunch Brochure
• Vista Ridge New Menus – Nutrition Analysis
• Vista Ridge Yearly Cycle Menu
• Recipe: Rice & Bean Stacks
• Recipe: Roasted Potatoes
• Recipe: Squiggly Noodles
• Recipe: Teryiaki Stir-Fry
• Recipe: Vegetarian Chow Mein

Please visit http://www.vrg.org/fsupdate/index.htm for more School Food Service resources.

Here are a few more key changes:

• The new lunch standard calls for ¾-1 cup of vegetables PLUS ½-1 cup of fruit per day; the old standard required only ½-¾ cups of a combination of fruits and vegetables.
• The new standard for school breakfast doubles the amount of fruit required to be served.
• At least half of the grains served must be whole grain rich (more than half of the product must be whole grain), effective July, 2012; by 2014, all grains served must be whole grain rich.
• Schools are required to serve specific amounts of dark green and red/orange vegetables each week; in the past requirements were merely for total amounts of vegetables with no requirements for these more nutritious vegetables.
• Schools must serve at least ½ cup of dried beans or peas each week.
• Schools are no longer required to serve a meat or meat alternate at breakfast.
• Any food served must have 0 grams of trans-fat per serving.

These changes will be implemented over the next several years.

To learn more about vegetarian options in school meals programs, please visit: http://www.vrg.org/fsupdate/index.htm

By Megan Salazar – VRG Dietetic Intern

Whether you are on the way to the hospital for a planned surgery or in an ambulance for an unexpected hospital visit, the last thing that may be on your mind is what you are going to eat while in the hospital. As a vegetarian or vegan, it can be tricky to manage your diet and preferences if you are not aware of the options. There are a variety of things to consider and ways to be prepared if you are planning a hospital stay or just want to be familiar with your options for a future event.

Anytime you are going to the hospital for a scheduled procedure or an emergency, it is easy to be anxious of the unknown. If you are able, you can prepare for your stay in the following ways:

• Know the area hospitals and what they offer for vegetarian & vegan diets:
  
  
  
  • Call your local hospital and request to speak with the dietary or food service department. Ask them if they have a special menu or items offered for a vegetarian diet. If you have certain brands that you prefer, ask if they have those accessible or if they would be able to get them for you when you might have to stay in the hospital.
  • If they are unable to tell you what they have available, ask to speak with a dietitian.

• Have a small amount of food ready for snacks or light meals:
  
  
  
  • Items like nuts, dried fruit, snack bars, canned soups, and crackers will be handy if you get hungry in between meals at the hospital. If you miss your hot meal due to more rest, having items on hand that provide a little more calories can help you feel satisfied. However, items may need to be approved by the dietitian if you are on a therapeutic diet or cannot eat before surgery.

• Have instructions written out in case of an emergency: and
  
  
  
  • Carry a card of your pertinent medical information, allergies and food preferences.

• Know the restaurants around the hospital that serve vegetarian or vegan meals to go.
  
  
  
  • Check out the VRG sites list of restaurants by area at http://www.vrg.org/restaurant/index.php

When checking into the hospital, the screening form that you fill out at admission will usually have a section in which to indicate dietary preferences or concerns. The doctor will be able to note your special dietary needs in the diet order, but if the doctor does not make this indication, ask the nurses to contact the dietitian to make sure your needs are met. The diet order lets the kitchen and food services staff know what is acceptable for you to eat.

Besides the doctor and dietitian, the nurses and any other staff that works with you during your stay will be able to advocate for you. If mistakes are made or special requests are necessary, the staff will be able to contact the kitchen on your behalf. If unacceptable foods are received, voice concerns immediately as they can be corrected by the food services staff. If they are not corrected by the food services staff, the nurse can contact the dietitian to reconcile any problems.

Every hospital differs in how they deliver food to their patients. Some hospitals have a room service option that allows you to be in contact with a dietetic technician to guide you through the menu. The diet tech will be able to let you know what other foods they have that may not be on the menu. Other hospitals may bring you a standard tray of food based on your diet order. Items can be added to this tray on your request as well.

Visits to the hospital cannot always be predicted and if you are hospitalized while traveling, your ability to be prepared ahead of time may be limited. Being unprepared does not mean that a hospital stay will be a disaster. Most hospitals carry a variety of foods that can be used to make a delicious vegetarian or vegan meal at a moment’s notice. Items like rice and beans, along with vegetables, fruits and nuts can be combined to satisfy your dietary needs. Don’t be afraid to request items that are not on the menu, but be aware that if you are on a therapeutic diet, any special items will need the dietitian’s approval.

Friends and family members can also help the patient’s experience by knowing what foods they can bring in to the patient from a grocery store or restaurant. The patient may also be able to suggest preferred restaurants. The Vegetarian Resource Group has a list online of restaurants with vegetarian and vegan options by area. Many other restaurants also have vegetarian and vegan options available; check menus on their websites for options ahead of time. Family members and friends who would like to bring in food should discuss available options with the dietitian as well to be sure the foods that are brought in are acceptable for the patient’s prescribed diet.

If you are unable to eat by mouth and have to be fed by a tube to your stomach, you will need to be given a special formula designed to be fed through the tube. You can be comfortable knowing that most formulas are vegetarian. Many formulas are based on casein (a protein from cow’s milk). Some soy-based formulas contain ingredients that are not derived from animals with the exception of vitamin D, which is derived from sheep’s wool. If you are uncomfortable with this, be sure to discuss alternative options with the doctor and dietitian. Treatments like this are usually temporary and can help you transition back to a normal diet.

Whether you are prepared before surgery or not ready due to an emergency, your worries about food can be eased by speaking with the doctor and dietitian candidly about any dietary concerns. The burden of preparing for this part of a hospital stay should be lightened as most hospitals will work with your needs and will usually go the extra mile to make sure you are fed the proper foods required, whether it is a preference or an allergy. Your health and comfort is usually the priority of all hospital staff, especially when it comes to nutrition.

The contents of this article and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

If you know of a vegetarian-friendly retirement community, assisted living facility, or nursing home, please let us know! You can email us at vrg@vrg.org.

Thanks!

Below is the link to our survey.
www.surveymonkey.com/s/5L839K8

Thanks,
Jessica Friend/Lindsey Siferd
VRG Interns

This list is a valuable resource for any chef who wants to serve more
meatless meals, or any consumer who wants to let their favorite eating
spot know about healthy foods they can offer.

• Foodservice Update Product Listing
  (PDF)