Sodexo Reinvents Campus Menus, Increasing Demand for Fresh Vegan, Sustainable Dining 

FRAMINGHAM, Mass – Vegan dining is not just for vegans anymore. Vegan and vegetarian eating has transformed from a fringe element for a minority of students to a mainstream dining trend. College students are adopting healthy eating habits and desire to eat “green” in support of sustainability efforts to reduce global warming, land degradation, and air and water pollution. 

Sodexo at Framingham State University has launched a “Fresh from the Farm” station featuring animal-free dining options at breakfast, lunch, and dinner, seven days a week.

“One of the biggest surprises is the willingness of the students to try the new recipes, even if they do not traditionally follow a vegan diet,” said Eric Johnson, Sodexo Manager of Culinary Operations at Framingham State University. “From the launch of these new menus, we’ve focused on health benefits and flavor profiles. We’re featuring a new variety of grains including Amaranth and Kamut and beans like Adzuki and Anasazi - all of which have specific flavors and textures that add variety to our menus.”

With the support and guidance of Al Soto, Sodexo Regional Executive Chef, Danielle Shargorodsky, Sodexo Regional Nutritional Manager, and recipes developed by over 100 Sodexo chefs throughout the Northeast, students now have access to new fresh, nutritionally balanced meal choices on campus. 

According to Johnson, one of the biggest hits with students is the Vegan Chocolate Cake.

“Our bakers have done an extraordinary job making all of the vegan desserts, but the Vegan Chocolate Cake is a specialty. From taste, one may never guess the frosting has a tofu base,” said Johnson.

The vegan breakfast menu is also extremely popular with students, including Tofu Scrambles, Vegan French Toast, and Vegan Pancakes. 

“Breakfast was an area of great opportunity, as we had not in the past offered a vegan platform at this meal,” said Johnson. 

Popular vegan dinner items at Framingham State University include the Black Bean, Tempeh and Tomato Rice Burrito. Tempeh, Seitan and Quinoa are also receiving positive feedback from students who are pleased to see the new menu variety. 

“Feedback from vegans, vegetarians, and others has been overwhelmingly positive,” said Ralph Eddy, Sodexo General Manager at Framingham State University. “While the number of vegans and vegetarian guests increases, so too is a fast-growing ‘flexitarian’ customer base – customers who limit their meat consumption for health reasons. In anticipation of that trend, what was once a small niche in our menu is now a full-on format that caters to most dining guests.”

For more information, visit www.framinghamdining.com.