The University should offer sustainable options that are similar to what students are already eating. 



• According to a sociological study conducted at Michigan State University, researchers found that the foods most consumed by college students were: pizza, pop, chips, fries, frozen yogurt, crackers, and popcorn. (Huang et al.)

 

• Using locally grown food as a substitute in the preparation of these food choices would ensure the success of the program, seeing as the students already frequently consume these options.



• Instead of using frozen or pre-made ingredients, dining halls could use seasonal vegetables to create different vegetable fries or fresh tomato sauce for pizza.