Sodexo campus chefs in Virginia take vegetarian challenge

For many meat-eating chefs, preparing vegetarian meals can be challenging. That’s why Sodexo District Manager Mike Greenfield put his regional college and university campus chefs to the test - to eat vegetarian for two weeks and report back on their experience.

“I wanted our chefs to gain a unique perspective on eating vegetarian and help them better empathize with customers who may have dietary restrictions,” said Greenfield. “The challenge enabled each chef to make plans to enhance menus and better communicate the vegetarian options already available.”

Campus chefs experienced the eating challenges vegetarians deal with at every meal.

Chef Donnie Hawkins of Shenandoah University, Chef Brian Anderson of Virginia Wesleyan University, Chef Andreas Ortner from University of Mary Washington and Chef Sherry Woodward from Emory & Henry College all completed the challenge and came away with personal and professional insights.

“I feel Sodexo Dining Services at Shenandoah University does a great job with Vegetarian options in Allen Dining Hall,” said Chef Donnie Hawkins. “I also think the newly expanded vegan and vegetarian platform is a much needed improvement over last year. I was able to eat three meals a day with no problem while taking the challenge.”

Chef Brian Anderson of Virginia Wesleyan University became very conscious of his eating habits and looks to boost the variety of vegetarian menu options on his campus.

“I realized we definitely need to better communicate with students about the availability of the vegetarian options we already offer,” said Chef Andreas Ortner of University of Mary Washington. “The challenge for culinarians is to make the rotation more attractive and change items more often.”

Chef Sherry Woodward of Emory & Henry College is still not eating meat. She said that during the challenge, she was always able to find proteins to eat on the campus’ vegetarian and vegan station along with the salad bar, soup stations and veggie burgers being available on the grill line.

Beside the written thoughts submitted, each chef made a video to document the experience.

Chef Andreas captured the variety vegetarian and vegan foods available in their main dining hall that are available each and every meal period.

Chef Donnie Hawkins, said he would be “going back to the drawing board to recreate some vegetarian options for The Grill at S.U.” since he realized the lack of options while completing the challenge.

“We really appreciate Mike (Greenfield) for ‘opening our eyes to a new and healthier way of eating,” said Chef Andreas.