VRG outreach

Vegetarian Journal, May-June, 2005

VRG Nutrition Advisor Suzanne Havala Hobbs, DrPH, RD, presented a community discussion on vegetarian diets for Duke University. VRG's Food Service Advisor Nancy Berkoff, RD, EdD, CCE, attended The National Association of College & University Food Services' purchasing seminar in San Diego, where she welcomed attendees to try Tofurky samples at the end of the seminar and during the subsequent lunch period.

The food service professionals eagerly snatched up several VRG handouts, including one on reading nutritional labels, and asked questions about vegetarian diets. At the event, Nancy provided guidance to the catering director and the chef at The University of California, San Diego (UCSD), who receive many requests for vegetarian catering. Several audience members felt they had good sources for tofu, soymilk, and other vegetarian ingredients, but their newest challenge was serving students with food allergies. They were addressing their wheat and dairy allergies with wheat-free vegan products, such as rice milk and rice cheese.