Plant-based eating thrives at Nicholls State amid COVID-19

Sodexo’s dining team at Nicholls State University in Thibodaux, La. is finding more students opting for plant-based options on campus amid the COVID-19 crisis.

A May 2020 survey by the International Food Information Council reports 24 percent of respondents said they are eating more protein from plant sources since the COVID-19 outbreak hit.

Twenty percent of all meals currently served in the Nicholls dining hall come from Roots, a dedicated plant-based concept.

Created by Nicholls Dining, Roots is a live action station located in Galliano Dining Hall where students can get cooked-to-order whole grains, pastas, roasted vegetables, beans, herbs, and meat alternatives.

Since opening in Spring 2018, Roots has served over 100,000 meals. The station uses over 350 pounds of fresh fruit and vegetables weekly, and over 100 pounds of various whole grains.

A balanced plant-based diet offers lean protein, healthy fats, vegetables, fruit, vitamins, minerals, and fiber for optimal health - decreasing risk of coronary heart disease and high blood pressure.