UCLA lost to UC Santa Cruz in the second round of peta2’s third annual Most Vegetarian-Friendly College competition last week, according to a statement made my peta2, the world’s largest youth animal rights organization.
But despite UCLA’s elimination from the bracket competition fueled by online public voting, the campus has taken recent steps toward becoming more vegetarian-friendly.
UCLA, nominated for the second consecutive year, was one of 32 U.S. colleges nominated for the competition, which is based on student recommendations and feedback via MySpace, Facebook and a peta2 blog.
According to peta2 spokesman Ryan Huling, the addition this year of creative entrees offered on campus such as vegan chicken salad wraps, vegan chili-cheese fries and barbecued tofu sandwiches showed continued improvement for the university.
“UCLA is showing its respect for students by offering them food choices that are good for their health, animals and the planet,” Huling said in a statement.
The Interim Director of UCLA Dining, Craig St. Louis, said the new entrees were created to meet the growing demands of students.
He said in light of the increase in demand for vegetarian and vegan food, he challenged his culinary team to come up with one vegetarian and one vegan entree for every day.
“We responded to the students’ requests over the years,” St. Louis said. “I made a commitment to the students. We do everything in our power that is cost-effective.”
On the UCLA Dining Web site, symbols inform students of which menu items are vegetarian and vegan.
St. Louis said vegetarian and vegan pizza, daily grilled vegetables, and the introduction of vegan options are new this year.
He said Hedrick Dining Hall is home to pilot programs of vegetarian and vegan focus, including a cook-to-order stir-fry station that allows students to control their entree.
In addition, St. Louis said the cooks have adopted the philosophy of accommodating students’ requests for vegetarian versions of food within the limitations of the menu.
St. Louis said he received thank you notes from students for his efforts on the vegetarian and vegan front.
In peta2’s statement, the group Bruins For Animals was mentioned as a major impetus for the movement toward more vegetarian-friendly dining halls.
Brittany Dutra, BFA’s volunteer coordinator, said the group has a committee that pushes for better labeling and more vegetarian and vegan options through communication with UCLA Dining Services.
She said the group is concerned mostly for humane treatment of animals and is currently campaigning for cage-free eggs to be used in the dining halls.
A vegetarian for two years and a newly turned vegan, Dutra finds being a vegan at UCLA more difficult than being a vegetarian.
She said her meals consist of mostly salad and peanut butter and jelly.
“There’s definitely room for improvement,” she said.
But Hayley Moller, a second-year environmental science student and a vegetarian for six years, said UCLA was doing a good job in catering to the vegetarian appetites of students.
Moller said she finds tofu options especially prevalent. She said the dining halls offer better selection than the “quick service” dining facilities such as Rendezvous or Bruin Cafe, where the selections are limited.
According to the peta2 statement, the schools with the most votes will be announced later this month and will receive certificates to display in their dining halls.
Certificate or not, UCLA has earned its spot in peta2’s competition, and vegetarian Bruins can eat happily on the Hill.
“It’s generally pretty easy to be a vegetarian here because every on-campus dining hall offers at least one vegetarian option,” Moller said.