USC needs veggie options
The culinary desires and restrictions of USC students have become more diverse over the years as the student body has increased, yet campus eateries do not provide necessary alternatives. USC must fulfill students’ dietary needs by improving the selection of foods on campus.
Students limit the food in their bodies for health, religious and other reasons.
The Vegetarian Times found that 3.2 percent of U.S. adults follow a vegetarian-based diet, while 10 percent of U.S. adults say they largely follow a vegetarian-inclined diet, meaning that most of their meals consist of vegetarian dishes, with 42 percent of them aged 18 to 34 years old.
My senior year of high school, I decided to cut meat out of my diet in order to sustain a healthier lifestyle and protect animals’ rights. Ever since that day, I, like many other Americans, have a vegetarian diet.
The student body consists of a variety of people with different needs, including vegans, vegetarians, pescetarians and those with other dietary restrictions or food allergies.
Finding a variety of foods on campus to fulfill these needs is tough.
Anybody who has a restrictive diet knows the difficulties of eating out. It is important to know what ingredients are used to make the food and how the food is prepared.
Menus do not always list the ingredients for each meal, nor if certain foods, including meats and non-meats, have been cooked on the same surfaces or in the same oils, using the same utensils. Increased vegan, vegetarian and friendly gluten-free foods need to be more readily available on campus and at reasonable prices with ingredients listed.
College is a time when students move out on their own and are first responsible for feeding themselves on a budget. As college campuses including Tufts and Boston College become more vegetarian and vegan friendly, USC needs to follow in their footsteps and improve their food options by considering all dietary needs.
Not only should there be more reasonably priced prepared meals for specific diets, but also more care in keeping food safe from cross-contamination.
The dining options on campus today include more meat-friendly meals at the dining halls and Café 84, the Law School Café, Popovich Café, Tutor Café and Ronald Tutor Campus Center.
By incorporating healthier options at campus cafeterias and restaurants, students will be better nourished and their performance will improve.
Also, by making labels with ingredients, students will be better educated on what they put in their bodies.
Maintaining a healthy lifestyle with a well-balanced diet is necessary for students activity and advancement in college.
Such a large and diverse university like USC must accommodate the student population’s wide variety of dietary concerns and needs.