{"id":27153,"date":"2026-08-12T09:00:38","date_gmt":"2026-08-12T13:00:38","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=27153"},"modified":"2026-07-28T13:00:41","modified_gmt":"2026-07-28T17:00:41","slug":"madison-thayer-at-north-carolina-state-university-wins-500-vegetarian-resource-group-scholarship","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2026\/08\/12\/madison-thayer-at-north-carolina-state-university-wins-500-vegetarian-resource-group-scholarship\/","title":{"rendered":"MADISON THAYER AT NORTH CAROLINA STATE UNIVERSITY WINS $500 VEGETARIAN RESOURCE GROUP SCHOLARSHIP"},"content":{"rendered":"

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Madison planned and led a cooking class for students around plant-based ingredients and meal options on campus. She encouraged two major event planners on her campus to serve primarily plant-based foods at events and place these items at the beginning of buffet lines. She\u2019s working with her campus dining team to implement similar changes in their dining halls and campus cafes. She encouraged her dining hall to change the names of plant-based dishes to make them more enticing, and these changes are currently being implemented. Madison surveyed 150 students to assist dining services in implementing more plant-based options. She\u2019s also in the process of getting the surcharge for plant-based milks removed. Madison hopes to work in the alternative protein industry and develop new solutions to current issues within our food system. <\/span><\/p>\n

For more information about The Vegetarian Resource Group scholarships, see <\/span>https:\/\/www.vrg.org\/student\/scholar.htm<\/span><\/a><\/p>\n

To support The Vegetarian Resource Group outreach, join at <\/span>https:\/\/www.vrg.org\/member\/2013sv.php<\/span><\/a><\/p>\n

Or donate at <\/span>vrg.org\/donate<\/span><\/a><\/p>\n

College scholarships for high school seniors are offered each year. Inquire in January at <\/span>vrg@vrg.org<\/span><\/a> to ask about application details for students who applied during their high school senior year, but are currently in college. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Madison planned and led a cooking class for students around plant-based ingredients and meal options on campus. She encouraged two major event planners on her campus to serve primarily plant-based foods at events and place these items at the beginning of buffet lines. She\u2019s working with her campus dining team to implement similar changes in […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-27153","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/27153","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=27153"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/27153\/revisions"}],"predecessor-version":[{"id":27155,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/27153\/revisions\/27155"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=27153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=27153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=27153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}