The Facts: Vegans constitute between .2 and 1.3 percent of the U.S. population according to several national polls. The population is even larger on college campuses. The combined vegan and vegetarian population on college campuses is approximately 8 percent.

Our Opinion: University Dining has made some progress in accommodating students with vegan lifestyles. But it needs to work on improving its vegan menu options in an effort to encourage a better discourse with the vegan community on campus — especially during Nov., Vegan Awareness Month.

November is Vegan Awareness Month and with it presents the campus community an opportunity to learn more about veganism.

Veganism, which has its roots in the mid-twentieth century, is often attributed, at least in name, to Donald Watson — the British founder of the Vegan Society. People who abide by its principles endeavor for a lifestyle that excludes the use of animals or animal products for food, clothing and all other uses that vegans deem as inhumane toward animals or that are opposed to the “natural order.”

Veganism is sometimes associated with speciesism and animal rights advocacy, but for many others it is simply a pathway to a “healthier lifestyle.”

Several national polls have the percentage of Americans that ascribe to traditional veganism somewhere between .2 and 1.3 percent. The United Kingdom, where veganism is also widely practiced, has a vegan population of approximately .4 percent according to The Times.

Students should take some time this month to understand the vegan lifestyle and appreciate the many students on campus who are vegan or some other member of the vegetarian tree.

The dining halls have taken great steps in recent years to identify vegan options on their menus and provide accommodation for a population segment that has rapidly grown during the last several decades.

Vegans, and vegetarians in general, are particularly widespread at universities — a poll conducted by “Vegetarian Journal” places the approximate number of vegetarians on campuses at 8 percent.

Such a large population deserves more than accommodation, though. Providing a salad bar and a few side dishes for vegans is not the same as producing vegan entrees.

For instance, Friday’s menu at Fountain dining hall has vegan options, but they are almost entirely side items.

Dining has correctly identified a need in the campus dining community, and for that it should be applauded. But now it needs to take the next step and begin presenting a wider array of vegan dishes in addition to the standard side items.

Students and University Dining should use this month as an opportunity to discuss veganism and learn more about this growing community.