By Jerome Saintjones, AAMU Public Relations
Alabama A&M University and its food service partner are instituting changes to accommodate the growing interest among students in making healthier food choices. That demand, from vegans and vegetarians, says Food Service Director Felicia Wilson, has grown exponentially in the last three to five years.
AAMU and Aramark Food Service in mid-September began a designated vegan line at the campus’ two main cafeterias to include several new and appealing options, says Dr. Gary Crosby, AAMU vice president for student affairs. “This action is an example of the University’s continued aim to meet the needs of the students,” who are growing significantly more health conscious. Last spring, at students’ request, Crosby says the University purchased a food truck, which made its debut on The Quad in early May.
Aramark Food Service Director Wilson adds that a few years ago, students with vegan interests were compelled to select from limited options included on the regular food line. However, in more recent years, Wilson says, the vegetarian and vegan population has progressively increased and has become “much more vocal” about enhancing the variety of options made available to that sector of the meal program.
On a Tuesday of one week, Wilson converted a portion of the deli stations to accommodate new vegan entries. The initial move, she recalls, drew about 25-30 students. By the week’s end on Friday, the number of students taking advantage of the vegan entries climbed to more than 70. This led her to conclude that, with availability, students will try and probably become accustomed to vegan options.
Wilson, admittedly a new vegan convert herself, says that the transition on the cafeteria lines led to a pleasing discovery: one of her existing food service staffers was a specialist in vegan food preparation. Already, the creativity and presentation of delectable vegan dishes seems endless. In just a matter of days, the vegan lines have featured sweet potatoes, black beans, curried pasta, cucumbers, tofu, spiced beets, zucchini bread, stuffed peppers, vegan soups, and vegan macaroon, cranberry and oatmeal cookies.
Although the vegan line is a more expensive addition, Wilson says the food service will continue to monitor the progress of the line and provide new entries, particularly as the number of vegan requests steadily increase.