Date of Award

Spring 6-20-2021


Marissa Watson

Teresa Mares

Project Description

University of Vermont’s students today are earth and health-conscious, with 42% of students choosing UVM because of the institution’s commitment to these values. In response to student interest in plant-based food options, this study gathered baseline data on the percentage of vegetarian and vegan meal options available at unlimited dining halls on campus. Using three methods, the study found that the majority of foods offered at these dining halls are vegetarian and/or vegan. This data will provide students, UVM administrators and Sodexo leadership and chefs a clearer picture of the current plant-based food offerings on campus. These findings can be used to drive purchasing shifts and can be shared with UVM students and student groups, providing a catalyst for collaboration around improving or adjusting food options on campus.

Document Type


Included in

Food Studies Commons