On the Drake Dining website, Hubbell Dining Hall is described as “offering vegan, vegetarian, organic, natural, locally grown and gluten-free options,” and as “the quintessential destination for Drake dining.” While Hubbell does provide vegan and vegetarian options, this description raises the question of whether these options are actually appetizing and satisfying for the students who rely on them daily.
As a vegan, I have tried many of the options and enjoyed a few. But for the most part, they are anything but appetizing. The vegan and vegetarian entrees at the Grown station are often centered around tofu or beans. While those ingredients can be versatile and flavorful, the way they are prepared leaves much to be desired taste-wise. As a result of this, I often avoid that station altogether. If nothing looks appetizing, I end up getting a salad or fries, neither of which provides a balanced or fulfilling meal. Eating the same thing every day isn’t what I prefer — I would rather have an actual meal, with the protein and iron I need for my health.
I have also had a few issues outside of the Grown station. On one occasion at the deli station, a bottle of mustard was unlabeled. What appeared to be yellow mustard was actually honey mustard, which is not vegan, and can also pose a serious risk for students who may have bee or honey allergies. Hubbell staff then resolved this issue by adding labels to all the condiment bottles, including those at the salad bar.
During breakfast, often there isn’t much choice for vegans, because as a vegan, eggs and most pancakes are something that we cannot consume, leaving few options other than a simple bowl of fruit or cereal.
Considering that students pay up to $3,293 for a meal plan per semester, it is more than reasonable to expect a dining experience that adequately meets the needs of all students, not just those without dietary restrictions.
Food is essential to students’ daily well-being and academic success. Drake Dining Services should strive to provide the same level of quality, variety and consideration for students with dietary needs as it does for the general student body.
When I reached out to Samantha Matt, the campus dietitian, about the dining options and other concerns, she responded, “Regarding the type of vegan options that are served — this is something we reevaluate every semester after reviewing survey responses.” If you want change, fill out the surveys that open up once a semester, speak up, and make change happen.
