Being Vegan at College: Customizing the Dining Commons Menu

By Angela Parnay

For many people, the daily feast at the UC Davis dining commons is an adventure. In addition to food staples like pasta, pizza, and burgers, there are at least two ethnic dishes on the menu, and theme nights are scheduled about once a month. The menu varies, not just weekly, but monthly.

Transitioning to a plant-based diet in a college setting can feel daunting, but with a bit of creativity, the dining commons becomes a canvas for healthy eating. Many students find that by mixing and matching base ingredients—like steamed vegetables, legumes, and grains—they can create satisfying meals that fit their nutritional needs.

Key tips for customizing your experience:

• Utilize the salad bar: Beyond greens, look for chickpeas, sunflower seeds, and tofu.
• Ask the staff: Often, chefs are willing to set aside steamed vegetables without butter.
• Bring your own staples: Keeping nutritional yeast or a simple dressing in your dorm can elevate basic steamed components.

Remember, the goal isn't perfection, but progress. By taking these small steps, you are crafting a sustainable approach to health that will serve you well beyond your college years.