Margie Munoz, a junior at Grand Valley State University, decided to maintain a vegan lifestyle—vacant of animal-based product—nine months ago after previously maintaining a vegetarian diet.

Months later, she is continuing to eat vegan on campus, something that may be easier said than done.

“The vegan options on campus are extremely limited,” Munoz said. “Even the vegetarian options are one meatless side dish (with cheese) in a sea of meat. When it comes to snacks in the C-Store, options are very few compared to the amount of snacks total. Also, catering usually does not have vegan options, and I have to either bring my own food or adapt.”

Veganism is a type of vegetarian diet that excludes meat, eggs, dairy products and all other animal-derived ingredients. Many vegans also do not eat foods that are processed using animal products, such as refined white sugar and some wines. Most vegans also avoid the use of non-food products tested on animals, as well as animal-derived products such as leather, fur and wool. Munoz adopted the lifestyle due to her observations of animal cruelty.

“The way animals are caged, abused and tortured for their whole lives solely for our consumption is absolutely disgusting, whether they are contained for their products or their bodies, themselves,” Munoz said. “I think that we should be unified as living species, and I am not going to support mass production food factories.”

GVSU, similar to other campuses across the nation, is continuing to attempt to improve dining options for the convenience of students—a difficult concept to master in a short period of time.

“We continually strive to develop popular vegan menu items for our current venues and for our future venues,” said Tom Minor of Campus Dining. “In addition, we assure that our brand partners on campus have a robust vegetarian/vegan menu. For example, Argo Tea has several vegetarian/vegan items available.”

However, Campus Dining is aware of the requests for more vegan options at GVSU and is attempting to create additional options for students who choose to maintain a vegan lifestyle.

“We have vegetarian options at all locations,” Minor said. “In addition, we ask guests to let us know what popular vegan items we can bring forward. For example, last year we added custom stir fry to our meal plan options at the Jump Asian station at Fuel and added a vegan station at Fresh Food Co.”

The stations at Fresh Food Co. also have the ability to customize the menu by omitting non-vegan ingredients as requested.

Though there are a growing number of options appearing on campus, choices remain limited for the 2013 school year, and some of the options that do exist only accept debit dollars.

“If I were a freshmen and a vegan, there is no way I could have had healthy meals while living in the dorms,” Munoz said. “There is definitely work that needs to be done, including vegan education and awareness.”