Graphic by Nina Larbi ’22
BY JANE KVEDERAS ’22
There are many positive outcomes to be found from the construction of the new centralized Dining Commons. However, difficulties arise when looking for consistent and healthy meat- and dairy-free options. The glaring truth is that the Dining Commons does not reliably serve enough plant-based protein options to provide enough sustainable nutrients for those with dietary restrictions.
According to Harvard Medical School, one’s daily intake of protein should equate to about 0.8 grams per kilogram of body weight. So, most students must eat around 50 or 60 grams of protein per day. Meeting this threshold on a daily basis is considerably easier for individuals who consume animal products, and getting enough daily protein is a recurring problem for vegetarians and vegans. This is especially true in an environment in which they have little control over available foods.
In order to ensure that I get the sustenance I need, I have been considering purchasing a vegan protein supplement. During my last trip to CVS, I was browsing the dietary supplement aisle when I stumbled upon an array of plant-based protein powders. Just before I put one of the powders in my basket, I glanced at the price tag on the rack to see that it cost over 40 dollars per container. I quickly realized that this supplement would be too expensive to purchase regularly.
The most protein-rich plant-based foods include beans, legumes, lentils, quinoa, nuts, seitan and tempeh. The most common source of plant-based protein that is offered at the dining hall is firm tofu, which is actually comparatively low in protein, with each half of a cup having only 10 grams. Last year, students could request vegan protein options such as seitan, tempeh and vegan chicken at the halal station; however, this option is no longer offered. Seitan, in particular, provides 75 grams of protein per 100 grams— more than enough for the average adult. More plant-based options need to be made readily available to all students so that students with dietary restrictions can get the nutrients that they need.
While the Dining Commons is doing a fine job overall providing for the dietary needs of students, there are improvements to be made in providing for vegan and vegetarian students, especially when it comes to protein. The dining hall must work toward consistently providing more plant-based proteins consistently in order to ensure the health of these students.