Part-time vegetarians—otherwise known as flexitarians—now have a new dining option at the University of California Los Angeles (UCLA)’s De Neve dining hall. It’s located in the center of the room and serves between 12 and 15 composed salads, six sides that could be anything from collard greens with a ham hock to fried okra, as well as a handful of “hot pots” like black-eyed pea chili verde or Cajun shrimp and quinoa casserole.
Photos courtesy of UCLA
UCLA opens new flexitarian concept
The menu mix will change daily and feature nearly two dozen different dishes—with a 75/25 split between plant-based and animal-based ingredients.