UMBC Vegetarians secures new options for students with special diets
I’m thrilled to see all of the feedback I’ve been getting about vegetarian/vegan issues on the UMBC campus. While my main point was to explain the options that are currently available to new students that might not be so sure about how things work here, I completely recognize the need for improvement on this campus. With such a diverse school, there is an array of dietary issues that our school must address, whether for religious, moral, or other reasons. Being my third semester here, I’ve seen the food situation improve and get worse in different ways. However, there is a new force working on campus that really excites me, UMBC Vegetarians. I conducted a short video with my friend Yasmin Radbod, the Vice President of UMBC Vegetarians and a dedicated freshman.
Yasmin, a vegan, became involved with the group this summer shortly after its inception. Students who aren’t vegetarians or who aren’t particularly invested in the issues surrounding a meatless diet might find the group to be meaningless for them, but it’s clear from their mission that it’s something that will have an overwhelmingly positive impact on the campus as a whole. As Yasmin explained, “the mission of our organization is not to turn every UMBC student into a vegetarian. Rather, we want students to be aware of what they are eating and how important what they eat is. Food has significant effects on the body, animals, and the environment, and one cannot be separated from the other two… Knowing the origin of the food on campus is of importance as well. We are working on getting that information.” Clearly, this is something that would lead to more ethical practices across the board and ensure that UMBC is providing the highest quality fare to each of its students, despite their dietary restrictions.
One of the most exciting things is the new partnership that’s been created between students and Chartwells. Yasmin has been meeting with our food source bi-weekly to discuss changes that should be made, many of which come from student feedback she receives from other students with dietary concerns. As a result of this, vegetarians have been able to depend on a few safe staples in the dining hall, for example. The progress won’t stop here – Yasmin informed me that “starting in the spring semester, Chartwells has promised to rejuvenate Outtakes by offering vegan sandwiches and other healthy alternatives. If students express the desire for healthy, vegan options, Chartwells has no option but to listen.” This is great; I’m sure many other students can relate to the disappointment that comes with being able to eat very few things that Outtakes has to offer, both in the Commons and dining hall.
Student advocacy groups like this depend on the efforts of students who are invested in these issues. UMBC Vegetarians will be meeting next on Monday, December 7 at 3:30pm in the Mosaic Center (the meetings are catered!). If you’d like to get involved, send an email to umbcvegetarians@gmail.com. In addition, the group will be showing the film Fowl Play, discussing animal issues, on December 21.
- Stefanie
Hi Stephanie,
Thanks to both you and Yasmin for speaking with Chartwells about the issues of veggie/vegan options in the Commons, particularly healthy eating options (e.g. less cream, oil, butter and cheese).
I am not vegetarian/vegan myself, but I’m still hoping for vegan sandwiches, baked potatoes, salad bar, affordable fruit and veggie snacks. The vegetarian items available from Outtakes currently (e.g. bagels, fruit, yogurt, salads) are ridiculously overpriced.
I also hope the issue of hygiene at Mondo Subs will be addressed. They continue to use the same gloves and knives between making meat and veggie based sandwiches. I have seen meat pieces being dropped into the vegetables too. This is not ideal!
Best of luck with the changes!
Stephanie, just wanted to say thanks for doing this, and I actually really like the picture! haha
Yes, we are trying to bring to attention to the contamination issue. Unfortunately much of the staff aren’t aware of the importance of changing gloves (in the subs case), and don’t understand what vegan means. Thanks for the feedback. If you (or anyone reading this) would like to get involved in our club, please email me at radbod1@umbc.edu .
I completely agree with the mission:
As a former long-term vegan (eight years) who now eats a largely plant-based diet (80% greens & cultured veggies) as well as locally raised organic meats and sustainably caught fish, I’m just wanted to put it out there that veganism sure isn’t the way to go for everyone. I got pretty sick as a vegan, unable to get enough B12, healthy bacteria (acidophilus strands via yogurt and kefir), and I became sensitive to soy and gluten (so much tofu and fake meat).
“If God didn’t make it, don’t eat it” — Jack Lalane Veganism and vegetarianism can be quite dangerous when we rely on processed foods, including sandwiches, fake cheeses and butters, and other garbage that tends to clutter the shelves of the local health food store or co-op.
Not to cause a great debate or anything… but here are a few facts:
1) The biggest thing is that there are no vegan centenarians. In fact, vegans tend to have shorter life spans (http://www.lef.org/magazine/mag2006/jan2006_awsi_01.htm).
2) Long-term vegans (especially raw vegans) have unhealthy levels of B12: http://health.ninemsn.com.au/dietandnutrition/nutrition/695434/meat-versus-a-vegetarian-diet
3) Some blood types are better equipped (physiologically) to be vegan or vegetarian, such as those of Type A: (http://www.dadamo.com/bloodtype_A.htm)
Yeah this is an issue for people that eat halal and kosher when they use the same knife/ gloves to touch meat products.
It’s great to read something that’s both enjoyable and provides pragmatisdc slutoinos.
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