Eating Vegan on Campus
April 15, 2025 by Paige Stanley
This Earth Month, we want to highlight how UW Dining supports sustainable practices.
UW Dining works to accommodate dietary restrictions and lifestyle choices to ensure that all students can receive nutritious meals on campus, especially those who chose to be vegan.
According to the Oxford Learner’s Dictionary, vegan is defined as “a person who does not eat any animal products such as meat, milk, or eggs.” Research indicates that vegan diets result in lower emissions, water pollution, and land use due to the heavy impact that the meat and dairy industries have on the environment. Therefore, eating vegan is a much more sustainable practice than eating meat and other animal products daily. Whether this choice stems from ethical and sustainability values or dietary restrictions, each dining location provides a variety of menu options that comply with a vegan diet.
Through UW Dining’s NetNutrition tool, students can curate their vegan meals at Local Point and Center Table. With NetNutrition, you can see the full ingredient lists, allergen information and full nutrition information panel, including calories, fat, fiber, carbs, vitamins and more. Users can filter menu items to vegan options to customize and meet their needs to build a balanced plate.
The site is updated daily, so students can stay up to date with rotating menus. Each menu—breakfast, lunch, and dinner—has a variety of vegan options at each location. From tofu and veggie specialties to plant-based meats and cheeses, there is a diverse variety of vegan choices.
Here are a few of our favorite vegan options at Local Point and Center Table’s dining platforms:
Deli
Tofu Goddess Sandwich: Marinated tofu, avocado, plant-based cheese, lettuce, red onion, toasted focaccia bread
Global
Build Your Own Cantina Bowl: Plant-Based Chorizo Crumble, Cilantro Lime Rice, Spiced Black Beans, Fajita Vegetables, Tomatillo Salsa, Guacamole, and Plant-Based Cheddar Cheese
Noodle
Plant-Based Alfredo Primavera (Coconut) with Herb Pasta and Garlic Zucchini
Plate
Plant-based Greek Vegetable Scramble: Plant-based eggs scrambled with fresh spinach, kalamata olives, sun-dried tomatoes and plant-based mozzarella cheese
Seared
Plant-Based Nashville Hot Sandwich and Curly Fries: Plant-based fritter, Nashville hot sauce, dill pickles, coleslaw
Tero
The Gram Bowl: Rainbow vegetable blend, edamame, turmeric rice, spinach, kale, chard, frisƩe salad mix, avocado-tahini dressing, furikake
If you are interested in going vegan or have any challenges navigating our menu offerings, please contact your Nutrition & Systems Manager, Jessica Deer, MS, RDN. To schedule a consultation with Jessica, email jtdeer@uw.edu or call 206-685-3847.
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