New vegetarian, vegan options now on-campus

Their new program for vegetarians, called “T-Veggie,” provides soy-based beef and chicken alternatives to many of the regular dishes offered on campus.

“Last April we met with a bunch of vegans and vegetarians on campus, about 15 or 16 people,” campus executive chef Chris Shoul said. 

“And basically we asked them what they wanted to see.”

Shoul and marketing manager Beth Valle devised the plan “T-Veggie” after receiving positive feedback from the meeting. 

Typically the vegetarian meals in the past have been dishes such as cheese pizza and pasta with no meat, Shoul said. 

Nevertheless, Shoul did have some concerns with the beef and chicken-flavored alternatives, but he and Valle found that the vegetarians they met with were very receptive to the product.

“They are okay with chicken-less chicken and meat-less meat because it’s all soy-based,” Shoul said. 

“So now, if you want a cheese steak, you can get it with a beef alternative instead of beef.”

According to Shoul, Dining Services is always looking for ideas and suggestions because they want to make sure everyone’s needs are satisfied, but he feels not too many people have been open about letting them know.

“We don’t have any vegetarians or vegans on our staff, so if people don’t tell us what they want, we don’t know what to add to the menu,” he said.

Last week, several members of the PETA2 organization went around campus, asking for students and faculty to sign a petition to have more vegetarian choices on campus menus.

“Our dietician did go up to them and asked if they knew about ‘T-Veggie’, but they had no idea,” Shoul said. 

“They never came to us and voiced their concerns. What disappoints me is when we are put into a negative light and we have not had the chance to meet,” Shoul said.

Shoul has been a vegetarian since July and is still going strong.  

“It’s a way to force myself to recognize the vegetarian options we provide on campus, which hasn’t been a problem,” he said. 

Shoul encourages any organizations on campus to voice their concerns and that the Dining Services want an open line of communication.

Although the soy-alternative products are a little bit more expensive for Towson to purchase, Shoul said the students would not be affected by it.

“Any cost associated with it, we just ate behind the scenes,” Shoul said.

“Students pay good money for a meal plan, so we should be able to offer [what they need].”

“T-Veggie” has been available since the beginning of the fall semester, but was not officially launched until two weeks ago.

The new vegetarian alternatives are located at all of the dining locations on campus. 

The Glen Dining Hall, which has the “Balanced Station,” is now a strictly vegan station and a vegetarian entrée is offered everyday on the hot line at Newell Dining Hall.

“I think this will be a win-win for everybody,” Shoul said. 

“But we encourage participation and we’re always looking for input.”