In recent times with a more open-minded approach to people’s needs and wants from their newfound home here at Washington State University, WSU is adding more plant-based, vegan and vegetarian options to our menus in the dining halls. This will benefit the specific group on our various campuses as well as work towards our institution’s overall sustainability goals. 

It is important for us as a school to analyze what would students, faculty, and community need and want from us as an institution in order to better serve them. With the world changing and evolving into a more welcoming and open-minded view we as a school is working hard to continue to change and be the change needed in today’s day in age. 

The Washington State University cooks are now receiving more in-depth training on how to create meals that not only satisfy the nutritional needs of our students but the flavor aspects as well. Our cooks are working on creating more appealing options for those with dietary restrictions or overall preferences. 

After looking at the data of the food habits and restrictions of our student body and found there was a lack of options for the specific groups on our various campuses. This leads us to adapt to meet those specific needs. WSU Dining Services has committed to making 40% of the dining hall menus plant-based by 2024. In order to accomplish this goal Forward Food has been evaluating the food purchase history as well as other metrics to take our environmental impact into consideration. 

We are actively trying to find alternatives that will aid in lowering our greenhouse gas emissions, water consumption, and increasing our overall sustainability.  We have to continue to be mindful of the situation the world is in and make our decisions based on the facts and information we are given. WSU is always combing through information in order to make decisions that will benefit the people and the world one step at a time.

About the author

Alex is a writer for the Office of Strategy, Planning, and Analysis at Washington State University. As a strategic advertising student, he focuses on brand development and promotion. He also works as an intern in Switzerland with the luxury watch company, Chopard.