Editor,
In response to the article titled "On-campus food selection has support of some students" published in the Daily Lobo on Monday, it was encouraging to read Shara Marron's acknowledgement that the University needs to expand the availability of vegetarian and vegan dishes in order to meet student demand.
This trend mirrors a similar shift on college campuses nationwide toward healthier, more humane cuisine. In fact, a recent study by Aramark, the food-service provider at UNM, concluded that nearly a quarter of college students are actively seeking out vegan options when they sit down to eat, for reasons ranging from their own health to environmental concerns and, of course, cruelty to animals.
As students become more educated about where their food comes from, they are understandably not interested in supporting those companies that profit from the exploitation of animals. They are horrified to discover that chickens have their beaks sliced off when they're only days old, and that cows and pigs are often skinned and dismembered while still fully conscious.
If these kinds of abuses were inflicted upon cats or dogs, it would result in felony cruelty-to-animals charges. Yet, these practices are standard in an industry that refuses to make even the most basic improvements in the way animals are treated.
Thankfully, with so many delicious and cruelty-free dishes such as vegetarian BBQ riblets and vegan pizza available at most grocery stores, and with chain restaurants such as Burger King and Ruby Tuesday adding delicious vegetarian and vegan dishes to their menus, it's never been easier to boycott this kind of cruelty.
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For more information, visit Peta2.com to request a free vegetarian starter kit as well as stickers and a DVD.
Ryan Huling
College campaign coordinator Peta2.com
