Liberty U launches The Hungry Herbivore, plant-forward and gluten-free

Liberty University Dining by Sodexo has created a one-of-a-kind 100 percent plant-forward and gluten-free concept called The Hungry Herbivore, a permanent food truck in the Tilley Student Center at Liberty University.

As the food truck features its own kitchen and refrigeration, the dining team knew it was the optimal location.

“Many students who are gluten-free had expressed they didn’t get to use their meal plan swipes like everyone else, even with our robust Gluten Intolerant Options (GIO) program,” said District Manager Duke Davis. “We heard the same from students who are vegan and vegetarian.”

The space previously housed South Street Cheesesteaks.

“It was a hard decision because many students loved the cheesesteak concept, but we felt a greater demand to provide more food options for students with dietary restrictions,” said Davis.

When a gluten-free meal is prepared at one of the other campus retail concepts, the Sodexo team member needs to leave the main food line, change gloves, and prep the meal separately to avoid cross-contamination.

The Hungry Herbivore reduces student wait time, and team members do not need to take extra precautions since everything is already gluten-free.

“We’ve created a space where gluten-free and vegan students can bring friends for an enjoyable meal,” said Abraham Zahabi, general manager of retail.

The menu features vegan burgers, vegan eggs, potato patty melts, nachos, meatball marinara pasta bowls, and chili fry bowls, with vegan cheese options and fresh condiments.

Sodexo has set a company-wide goal to have 42 percent of all campus menu offerings plant-based by 2025.

This is the first Sodexo location to introduce an exclusively gluten-free and plant-forward retail concept on a college campus.

“We’ve already received some great feedback that we’ve been incorporating or are working on right now,” said Zahabi. “For instance, we’ve heard that the portion size of the Cheesy Garlic Melt is a bit small, so we’re working on that.”

According to District Chef Sarah Falls, there has been a huge demand for gluten-free and plant-forward food that allows students with dietary restrictions the opportunity to have items specifically designed for them that are fun, delicious, and unique.

“Based on my nationwide research, there are limited restaurants that solely focus on gluten-free and plant-forward as it is extremely difficult to do,” said Falls. “We are always striving to come up with innovative concepts which originate at Liberty University.”