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Generation Z is increasingly turning to plant-based diets for various reasons, including health, ethics and sustainability. While the campus has made some strides in offering plant-based options, Syracuse University could be doing a better job of accommodating this increasingly prominent dietary lifestyle.

In both speaking to and surveying SU students, I’ve observed a desire around campus for more attention to plant-based and vegan offerings.

For many students, going vegan or dairy-free isn’t based on preference but rather necessity. Lactose intolerance, for example, affects about two-thirds of the global population, excluding many common food options for a significant portion of students.

While a lactose intolerant student would be risking digestive discomfort, milk allergies can trigger severe reactions and further isolate a portion of students from many dining hall offerings.

Dairy consumption isn’t universal. Many cultures traditionally consume little to no dairy, and plant-based diets are growing in popularity for health, ethical and eco-friendly reasons. Underclassmen dining options should be inclusive of other cultures in their offerings, especially at a university that’s roughly 20% international.

During Navratri, a nine-day Hindu festival where people of the faith observe fasting by following a plant-based, “satvik” diet — free from meat, eggs and certain grains — I struggled to find meals that aligned with these dietary requirements. Even though I was open to vegan options and not purely seeking traditional fasting foods, I found myself with little to no choices in the dining halls.

But this personal struggle isn’t unique to one demographic here. Halal students, for example, also rely on vegan foods in adhering to the diet of their religion. A university dining system should reflect the diversity of its students instead of pushing them to look for options off campus or settle for nutritionally inadequate meals.

To gauge the experiences of students who face these dining barriers on campus, I independently surveyed SU students with a Google Form questionnaire on the accessibility of vegan and dairy-free dining options on campus.

Well over half of the 18 respondents expressed a level of added difficulty in accessing the necessary food options at campus dining halls. Ernie Davis Dining Center, Sadler Dining Center and Brockway Dining Center were cited as the best places for vegan options. But the feedback — aligning with my own experiences outside of the survey — pointed out major gaps in variety, quality and inclusivity that must be addressed.

“Most vegan options seem very limited,” London Beasley, an SU freshman, wrote in their response to the form. Others echoed this, emphasizing the repetitive nature of available meals. One student mentioned wanting choices to eat that look appetizing, not the same meal nearly every time.

People grow tired of eating the same thing and, due to their dietary restrictions, vegan and lactose-free students deserve equal access to the food options people with non-restricted diets are served.

Hannah Mesa | Design Editor

SU freshman Galilea Rosas pointed out the lack of plant-based protein sources, a sentiment shared by others as well. Protein is essential for a balanced diet, and many students expressed frustration over the limited access to it. In our fast-paced campus lives, students risk missing out on key nutrients when acceptable protein alternatives aren’t offered.

Many found that while vegan options exist, they’re often unbalanced meals rather than full entrees and aren’t always convenient or satisfying. Some of the survey responses build on my opinion that vegan, dairy- and gluten-free food needs to be more appealing and cover more bases than simple vegetables and fruits.

Another critical issue with the serving style of dining halls is hidden ingredients. For students with allergies or strict dietary restrictions, the lack of clearly labeled, dairy-free meals can be frustrating and catch someone by surprise. While SU does use icons to indicate dietary information, I’ve noticed in my first year here that labels are occasionally missing or inaccurate.

To improve organization, SU needs to ensure that foods are properly labeled more consistently.

“It’s really difficult to find things without dairy at all,” Lily Sweeney, an SU freshman, wrote, also noting that her egg allergy makes dining even more challenging.

SU has taken steps in the right direction, but the concerns illustrated here signal the university isn’t doing enough. Locations like Otto’s Juicebox offer milk alternatives and dining halls provide a degree of plant-based selections, but students are making themselves clear they’re not fully happy with the current state of alternative foods on campus.

Increasing the diversity and thoroughness of plant-based meals, offering more high-protein vegan options and improving labeling for dietary restrictions are critical changes in making dining at SU far more inclusive.

Ultimately, SU needs to listen to its student body and set a higher standard for adequate dining — one that includes and encourages the growing number of students choosing vegan and dairy-free lifestyles.

Sudiksha Khemka is a freshman nutrition major. Her column appears bi-weekly. She can be reached at skhemka@syr.edu.

Published on February 24, 2025 at 10:17 pm