Meatless products gain space on shelves

August 10, 2005

*By CHRISTINE VAN DUSEN*

*August 10, 2005* ** >

For Carolyn S. Englar, dinnertime in the dining center at Emory University

was a lot like a scavenger hunt.

With tray in hand, she weaved through the aisles, peering behind counters

and under sneeze guards, searching for

food --- something besides apples and peanut butter --- that would fit her

vegetarian diet.

The dining hall " wasn't particularly great with veggie options, " said

Englar, a 20-year-old from Maryland who is entering her junior year.

She may have better luck once she graduates from the dining center to the

supermarket and trades her tray for a cart. Traditional grocery stores are

dedicating more dollars and shelf space to meatless products for the

nation's growing number of vegetarians.

Nearly 25 percent of college students say it's important their schools offer

on-campus meals that don't contain meat, fish, poultry or other animal

products, according to a recent study by Aramark, a provider of food and

facilities management for colleges and other institutions. While meatless

eating may be a passing fad for some students, for others veganism --- and

its less-strict sibling, vegetarianism --- is a lifestyle choice they'll

hold on to long after graduation.

They'll join an ever-growing population of vegetarians of every age who are

pursuing non-meat diets for political reasons, health concerns or simply

because they don't like the stuff. Even carnivores are more often forgoing

beef, pork, poultry and fish --- it's estimated that between 35 percent and

50 percent of U.S. adults now eat two to three meatless meals per week,

according to the Vegetarian Resource Group, a Maryland-based nonprofit

group.

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