Student group, UMaine Dining staff cited in Press Herald article on vegan food options
The University of Maine was mentioned in the Portland Press Herald article, “Two national companies aim their vegan products at non-vegans.” According to the article, UMaine is now serving egg-free and vegan Just Mayo in salads and sandwiches instead of conventional mayonnaise and has added four vegan cookies to its daily baked goods display. It’s a move taking place at other campuses and institutional dining services across the country, which like UMaine are attracted to the product’s sustainable footprint, lack of cholesterol and suitability for special diets, the article states. The vegan mayo also is being used with non-vegan items, such as tuna salad and chicken salad because “it has a better sustainability mark than regular mayo,” said Kerry Chasteen, quality assurance manager for UMaine Dining. UMaine has a sustainability office and a goal of reducing “the environmental footprint of the campus,” the article states. Glenn Taylor, director of UMaine Dining, said Just Mayo is “as good as or better than anything else.” The new menu items were added because members of the newly formed student group Vegan Education & Empowerment Coalition asked UMaine Dining to give vegans more choices, the Press Herald reported.