By Harvey Johnson and Juneyna Kabir
Vegans and students following a gluten-free diet feel let down by a lack of choice at University of Sussex food outlets.
Brighton has a range of cafés and restaurants that cater for people with a plethora of dietary requirements, but the university does not seem to offer such a variety.
Erin Knox-Macaulay, a second-year student, said: “There are a lot more vegans around than say 20 years ago so the university needs to adapt, especially in a place like Brighton.
“The independent outlets on campus have a good variety but the corporate ones are limited”.
Holly Hues, a third year, said: “Eat Central has ‘On The Pulse’ with healthy vegan options which is cheaper than other meals.
“There is also the Dhaba Café for vegetarian food but it’s completely hidden away”.
The Dhaba Café menu is on a two-week rotation which means students should not be bored with the array of delicious veggie dishes made fresh every day.
Students with particular requirements often find that their preferred options are in limited supply, or finish soon after lunchtime.
Second year student Ben Hark said it is disappointing there is generally only one falafel wrap left at the Union Shop at lunchtime.
He also wants a vegan dish introduced at the Tuesday Market paella stall.
This market provides a variety of foods catering for students with specific dietary needs on campus.
Stalls serving nuts and pulses, extensive varieties of fresh vegetables, veggie and vegan wraps as well as gluten-free cakes, make the market a popular attraction.
Shoots, a student-run society on campus offers a locally sourced seasonal vegetable box for £1, £3 and £5 to be ordered on the union website the week before and collected at the market.
A statement from Co-operative said although slow, changes are coming to their lines that will cater more to these needs and take some of the burden off student-led initiatives.
Rachel Ward, the manager of the Co-op on campus, said: “Our vegan range changes regularly, every three weeks or so, and we have a few more options in the ready meal range.
“However because the Co-op is sourced regionally, changes are often slow-paced”.