Many students are going green in a whole new way — using the earth to care for their own bodies.Vegetarian options are becoming more common in the University’s dining halls, and students are taking notice. David Heidke, LSU dining and concessions director, said vegetarian options are becoming more popular among students than in the past.”We’re finding that the vegetarian items on our menu are seeing a lot more usage,” Heidke said.The 459 Commons and The 5 both offer several meatless options each day, Heidke said. Items such as tomato ravioli, veggie burgers and vegetable lasagna are provided. Both dining halls also have a station where students’ food is cooked in front of them. At these stations, students can choose how they want their entrées prepared, Heidke said.Amanda Songy, theatre junior, doesn’t eat red meat, and said the 459 Commons offers many options for students who are particular about what they eat.”I liked the salad bar and the make-your-own dishes like fajitas and quesadillas,” she said.Vanessa Richard, a dietician at the Student Health Center, works with the dining halls to create programs for students that promote healthy eating and lifestyle choices. The popular program “Super Foods” was introduced last semester. Dining halls endorsed a new healthy food each month. This semester’s programs have not been determined, Richard said.”We’re mainly promoting general healthy eating and balance — a healthy lifestyle and overall wellness,” she said.And it’s not just the University. Schools across the country are embracing the growing trend.Matthew Mackey, marketing manager at the University of Alabama, said his university’s dining halls have been expanding to offer more vegetarian options during the last year.About 20 percent of students who eat at dining halls gravitate toward the vegetarian areas, Mackey said. But not all of them are vegetarians. Mackey said many non-vegetarian students eat the food as well because it is healthier. Off-campus dining establishments in Baton Rouge are also offering more meat-free foods. Ainsley Coughlin, co-owner of Truly Free Bakery and Deli, said about 30 percent of its customers are vegetarian or vegan.Truly Free Bakery and Deli was originally intended for customers with food allergies. The food served there is free of gluten, egg and dairy.”I was surprised to see a lot of vegans coming in,” Coughlin said. “I didn’t even know there were any in this area.” –Contact Rachel Warren at [email protected]