In Universities

If you'd like to explain your rights to your university, you can use the form at the bottom of this page to access our template email. You can find the letters in word here. 

Vegan rights

Veganism has been found to come within the scope of international human rights provisions and vegans in the UK are protected under human rights and equality law. This means that universities have an obligation to ensure that they do not interfere with a vegan’s right to freedom of conscience, and a responsibility under the Equality Act 2010 to avoid any discrimination on the grounds of veganism.

Raising concerns about university catering

If you’re unhappy about your university’s offering of vegan food, the student services team will be able to support you with raising your concerns. This situation could be more critical if you’re living in catered accommodation. Your university may have a vegan and vegetarian society, where you could discuss the issues with like-minded students.

If they’re not already, the catering service could consider making some vegan meals available to anyone because this has the potential to increase intakes of fibre, fruit and vegetables, especially legumes (beans, lentils and peas), and have a positive impact on the sustainability of the service. These changes could be linked to health promotion, and environmental events, such as green weeks.

Vegan Society support

If you feel that your university is struggling to meet your vegan needs, and you’re finding it difficult to resolve the situation, you can seek support by calling 07482 363922 on weekdays or sending an email to KnowYourRights[at]vegansociety[dot]com. We can support staff education, and our Dietitian Heather can offer nutrition advice to the catering team.

If you'd like to explain your rights to your university, you can use the form below to access our template email. Just complete the fields, press copy, then paste into your email browser - you'll then see the full suggested email to send to your university. You can access the letters in word here. 

A vegan diet excludes all animal products, including meat, fish, milk, eggs and honey. It’s been estimated that over half a million people in Britain are eating a vegan diet, and many others are interested in eating more plant-based diets. It’s important for caterers to have an idea of how to hit nutritional targets without animal products, and our nutrition zone provides some great resources. We work with the British Dietetic Association to share the message that well-planned vegan diets can support healthy living in people of all ages.

Benefits of vegan catering

• It’s the most inclusive option. Vegan food will be enjoyed by most people, including:
  • Vegans, vegetarians and people who eat meat and fish
  • Those trying to limit their consumption of animal products
  • People with allergies to milk and/or eggs (if free from these allergens)

  Vegan meals may be acceptable to people who eat Kosher or Halal food; this must be discussed on an individual basis

• It’s better for the environment. Research has associated vegan diets with the lowest emissions of carbon dioxide – a strong vegan offering helps to make your catering service more sustainable.
• It’s easy. Producing tasty meals that are rich in fibre, low in cholesterol-raising saturated fat, and provide multiple servings of fruit and vegetables is straightforward when serving vegan food. Vegan options are particularly valuable for service users, staff and visitors who are nutritionally well.

Definition of veganism

Veganism is a philosophy and way of living which seeks to exclude – as far as is possible and practicable – all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of humans, animals and the environment. In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals.

Reasons why people go vegan

• It helps animals
• It can reduce your impact on the environment - a vegan diet can reduce your food related carbon emissions by 50%.
• Well-planned vegan diets support excellent health
• It reduces the demand for feeding crops to non-human animals

The rights of vegan students

Veganism has been found to come within the scope of international human rights provisions and vegans in the UK are protected under human rights and equality law. This means that universities have an obligation to ensure that they do not interfere with a vegan’s right to freedom of conscience, and a responsibility under the Equality Act 2010 to avoid any discrimination on the grounds of veganism.

How to cater for vegans

If you’re reviewing menus, consider making vegan meals available to anyone because they can be enjoyed by most people, helping them to hit their fibre and 5-a-day targets.

For vegan students in catered accommodation, it’s particularly important to offer a variety of well-balanced meals. You can keep menus simple by serving vegan options as standard. For example, you can keep the vegetable soup of the day dairy-free, and create puddings without using dairy and eggs, which can be served to vegans with custard made using traditional custard powder and soya milk, or ready-made soya custard or dessert.

Menu planning tips

Fruit & vegetables

• Ensure meals contain a vitamin C source, such as pepper, broccoli, cabbage, Brussels sprouts, kiwi fruit, oranges, strawberries, pineapple, grapefruit or orange juice. This boosts absorption of iron from plant foods.
• Offer a really rich source of carotenoids every day, such as sweet potato, carrots, butternut squash, spinach, kale, cantaloupe melon or apricots
• Offer a good source of vitamin K daily, such as Brussels sprouts, cabbage, kale, broccoli, spinach, spring greens or kiwi fruit

Starchy foods like grains and potato

• Some breakfast cereals are not suitable for vegans because they are fortified with vitamin D3 from animal fat
• Wholemeal bread is a good source of zinc
• Ensure that dairy-free spread is available for toast

Protein

• Good sources of plant protein tend to be rich in iron and zinc too, making it even more important that they’re included in most meals
• Some options are particularly economical e.g. legumes (beans, lentils and peas) and the dry variety of soya mince

Omega-3 fat

• Vegans should be encouraged to consume a really rich source of omega-3 fat on a daily basis, such as six walnut halves (20g) or a tablespoon of ground linseed
• Buying linseed in bulk and milling small batches as needed might work out a lot cheaper than walnuts
• Using vegetable (rapeseed) oil for cooking is helpful

Calcium

• A daily vegan menu should contain at least two portions of really calcium-rich food per day. Here are examples of one portion:
  • 200ml fortified plant milk
  • 200g fortified soya yoghurt
  • 70g calcium-set tofu (uncooked weight)
• Ensure that fortified plant milk is available in refreshment areas

Iron

• Provide a daily diet that contains good sources of iron, such as lentils, chickpeas, beans, tofu, cashew nuts, ground linseed, pumpkin seeds, kale, raisins and fortified breakfast cereal
• Iron-rich food should be combined with a source of vitamin C to optimise absorption (see ‘Fruit & vegetables’ above for examples).

Ingredients to avoid

Vegans don’t eat anything that comes from an animal. This includes:

• Meat, including chicken, fish or any kind of shellfish
• Milk from any animal, or products containing milk such as cheese, yoghurt, cream and mayonnaise
• Eggs, or products containing eggs
• Honey, gelatine or beeswax

Here is a non-exhaustive list of common ingredients to avoid:

The Food-Info website provides further useful information about ingredients.

Please note that if a product carries a label which states that it may contain traces of an animal ingredient, this does not prevent it from being considered a vegan product.

If you are unsure whether a product is suitable for vegans, check if it carries the Vegan Trademark. If not, get in touch with the manufacturer for the most reliable and up to date information.

Cross-contamination

Kitchen organisation and food service also need to be considered. Caterers should strive to minimise cross-contamination from non-vegan products as far as is reasonably practicable. This includes keeping vegan and non-vegan foods separate, and using clean equipment.

Further information

Vegan Catering Made Easy

Hawliau fegan

Mae feganiaeth wedi ei ganfod i ddod o dan gwmpas darpariaeth hawliau dynol rhyngwladol ac mae gan feganiaid y DU ddiogelwch o dan gyfreithiau dynol a chydraddoldeb. Golyga hyn bod gan ysgolion rhwymedigaeth i sicrhau nad ydynt yn ymyrryd ar hawliau’r fegan i ryddid cydwybod, a chyfrifoldeb o dan Ddeddf Cydraddoldeb 2010 i osgoi anffafriaeth ar sail feganiaeth.

Codi pryderon ynglŷn ag arlwyo’r Prifysgolion

Os ydych yn anhapus ynglŷn â darpariaeth bwyd fegan eich prifysgol, mi fydd y tîm gwasanaethau myfyrwyr yn gallu’ch helpu drwy ganolbwyntio ar eich pryderon. Mi allai’r sefyllfa fod yn fwy difrifol os ydych yn byw mewn llety arlwyo. Efallai bod gan eich prifysgol gymdeithas fegan a chigwrthodwyr, lle allwch drafod materion gyda phobl sydd o’r un meddwl a chi.

Os nad ydych yn gwneud hyn yn barod, mi allai’r gwasanaeth arlwyo ystyried gwneud prydau fegan yn agored i unrhyw un, gan fod hyn yn cynnig potensial i gynyddu’r cymeriant o ffibr, ffrwythau a llysiau, yn enwedig llysiau (ffa, ffonbys a phys) a chael effaith bositif ar gynaliadwyedd y gwasanaeth. Mi allai’r newidiadau hyn gael eu cysylltu i hyrwyddo iechyd a digwyddiadau amgylcheddol, fel wythnosau gwyrdd.

Cefnogaeth o’r Vegan Society

Os ydych yn teimlo bod eich ysgol yn ei chael hi’n anodd cwrdd ag anghenion fegan eich plentyn, a’i bod hi’n anodd datrys y sefyllfa, mi allwch geisio cefnogaeth wrthym drwy ein galw ar 0121 523 1730 rhwng 09.00 a 17.00 yn ystod yr wythnos waith neu anfon e-bost i advocacy[at]vegansociety[dot]com. Mi allwn helpu gyda dysgu’r staff, a gall ein dietegydd, Heather cynnig cyngor am faeth i’r tîm arlwyo.

Mae diet fegan yn eithrio pob cynnyrch anifeiliaid, gan gynnwys cig, pysgod, llaeth, wyau a mêl. Amcangyfrifir bod dros hanner miliwn o bobl ym Mhrydain yn bwyta diet fegan, gyda llawer o rai eraill yn diddori mewn dietau sy’n fwy seiliedig ar blanhigion. Mae’n bwysig bod gan arlwywyr syniad o sut i gyrraedd targedau maeth heb gynnyrch anifeiliaid, ac mae’n nutrition zone yn cynnig rhai adnoddau gwych. Rydym yn gweithio gyda’r British Dietetic Association i rannu neges bod diet fegan sydd wedi’u chynllunio’n dda yn gallu bod o gymorth i fywyd iach i bobl o bob oed.

Manteision arlwyo fegan

Dyma’r opsiwn fwyaf cynhwysol. Bydd bwyd fegan yn cael ei fwynhau gan fwyafrif o bobl, gan gynnwys:

• Feganiaid, llysfwytawyr a phobl sydd yn bwyta cig a physgod
• Y rheiny sydd yn ceisio cyfyngu ar y maint o fwyd maint yn bwyta sy’n dod o gynnyrch anifeiliaid.
• Pobl gydag alergeddau tuag at laeth a/neu wyau (os yn rhydd o’r alergenau hyn). Mi all brydau fegan fod yn dderbyniol i lawer o bobl sy’n bwyta bwyd Kosher neu Halal; rhaid i hyn gael ei drafod gan bob unigolyn.
• Mae’n well i’r amgylchedd. Mae ymchwil yn cysylltu dietau fegan gyda’r gollyngiadau isaf o garbon deuocsid - mae cynnig da o fwyd fegan yn eich gwasanaeth arlwyo’n helpu gwneud eich gwasanaeth arlwyo yn fwy cynaliadwy.
• Mae’n hawdd. Mae cynhyrchu prydau bwyd blasus sy’n uchel mewn ffibr, isel mewn braster dirlawn ac sy’n darparu digonedd o ffrwyth a llysiau yn hawdd a syml.

Diffiniad o feganiaeth

Mae feganiaeth yn athroniaeth a ffordd o fyw sy’n ceisio eithrio - cyn belled ag sy’n bosibl ac ymarferol - pob ffordd o ecsbloetio neu ddangos creulondeb, tuag at anifeiliaid i gael bwyd, dillad neu unrhyw beth arall; ac o ganlyniad, hybu’r datblygiad o brofi opsiynau heb anifeiliaid er budd pobl, anifeiliaid a’r amgylchedd. Mewn termau dietegol mae’n terfynu gyda’r defnydd o gynnyrch a ddaw nail ai’n gyfan neu’n rhannol o anifeiliaid.

Rhesymau am fod pobl yn mynd yn feganiaid.

• Mae’n helpu anifeiliaid.
• Mae’n cyfyngu ar eich effaith ar yr amgylchedd fegan leihau eich - mi all diet fegan leihau eich gollyngdod carbon hyd at 50%.
• Mae diet fegan sydd wedi’u chynllunion yn dda yn hwyluso iechyd da.
• Mae’n lleihau ar y galw i fwydo cnydau i’r anifeiliaid hynny nad ydynt yn ddynol.

Hawliau fegan

Mae feganiaeth wedi ei ganfod i ddod o dan gwmpas darpariaeth hawliau dynol rhyngwladol ac mae gan feganiaid y DU ddiogelwch o dan gyfreithiau dynol a chydraddoldeb. Golyga hyn bod gan brifysgolion rhwymedigaeth i sicrhau nad ydynt yn ymyrryd ar hawliau’r fegan i ryddid cydwybod, a chyfrifoldeb o dan Ddeddf Cydraddoldeb 2010 i osgoi anffafriaeth ar sail feganiaeth.

Sut i arlwyo i feganiaid

Os ydych yn adolygu eich bwydlen, ystyriwch wneud prydau fegan ar gael i unrhyw un am ei bod yn gallu cael eu mwynhau gan y mwyafrif o ddisgyblion, gân eu helpu i gyrraedd eu targed "5-a-day."

I’r myfyrwyr fegan hynny sydd mewn llety, mae’n enwedig o bwysig i gynnig amrywiaeth o brydau cytbwys. Gellir cadw’r bwydlenni’n syml a’u gwneud yn opsiynau safonol. Er enghraifft, mi allwch gadw’r cawl llysiau dyddiol yn ddi-laeth, creu pwdinau heb laeth ac wyau, a all ei gweini i feganiaid gyda chwstard wedi’i wneud o bowdwr cwstard traddodiadol a llaeth soia, neu gwstard soia parod neu bwdin.

Awgrymiadau i gynllunio bwydlen

Ffrwyth a llysiau

• Sicrhewch fod prydau yn cynnwys ffynhonnell o fitamin C, fel pupur, brocoli, bresych, briwiau Brwsel, ffrwyth ciwi, orennau, mefus, pîn afal, grawnffrwyth a sudd oren. Mae hyn yn amsugno haearn o fwyd planhigion.
• Cynigiwch ffynhonnell gyfoethog o garotenoidau’n feunyddiol, fel tatws melys, moron, butternut squash, sbigoglys, bresych deiliog, melon cantaloupe neu fricyll.
• Cynigiwch ffynhonnell dda o fitamin K yn feunyddiol, fel briwiau Brwsel, bresych, sbigoglys, glaswellt y gwanwyn a ffrwyth ciwi.

Bwydydd â starts fel grawn a thatws

• Nid yw rhai o rawnfwydydd brecwast yn addas i feganiaid am eu bod wedi’u gadarnhau fitamin D3 o fraster anifail.
• Mae bara gwenith cyflawn yn ffynhonnell dda o sinc.
• Sicrhewch fod taenydd di-laeth ar gael i'w roi ar dost.

Protein

• Mae ffynonellau da o fwyd planhigion yn gyfoethog mewn sinc a haearn hefyd, a’i wneud yn bwysig iawn i'w cynnwys yn y mwyafrif o brydau.
• Mae rhai opsiynau’n enwedig o economaidd ee llysiau (ffa, ffonbys a phys) a’r amrywiaeth sych o fins soia.

Braster Omega-3

• Mi ddylai feganiaid gael eu hannog i fwyta gwahanol ffynonellau o omega-3 yn ddyddiol, fel chwech hanner cneuen Ffrengig (20g) neu lwyaid o linad wedi’i chwalu.
• Gellir prynu digon o lined ac mi fydd hwn efallai’n gweithio allan i fod yn rhatach na chynnig cnau Ffrengig.
• Mae defnyddio olew llysiau (olew rêp) ar gyfer coginio’n ddefnyddiol.
• Er nad yw’n cael ei gyfrif i fod yn hanfodol i iechyd feganaidd, mae braster Omega-3 sy’n bresennol mewn pysgod olewog ar gael mewn atodiad microalgae.
• Os bydd cnau yn cael ei gwahardd, efallai bydd hyn yn ei gwneud hi’n fwy heriol i optimeiddio braster omega-3.

Calsiwm

• Mi ddylai bwydlen feganaidd gynnwys o leiaf dwy gyfran o fwyd calsiwm-gyfoethog pob dydd. Dyma esiamplau o un gyfran:
  • 200ml o laeth planhigyn wedi’i gadarnhau
  • 200g o iogwrt soia wedi’i gadarnhau
  • 70g tofu wedi’i osod ar galsiwm (pwys heb ei goginio)
• Awgrymir bod darpariaeth wythnosol o 3.5 litr o laeth planhigion cadarn pwysig i gwrdd â gofynion calsiwm claf feganaidd tra’n yr ysbyty.
• Mae maint ac ansawdd y protein a geir yn y fersiwn soia o laeth planhigyn yn debyg i laeth y fuwch.
• Sicrhewch fod llaeth planhigyn ar gael mewn mannau lluniaeth.

Haearn

• Darparu diet dyddiol sy’n cynnwys ffynonellau da o haearn, fel ffonbys, chickpeas, ffa, tofu, cnau cashew, llinad wedi’i chwalu, hadau pwmpen, bresych deiliog, rhesins, grawnfwyd brecwast wedi’i gadarnhau,
• Mi ddylai bwyd haearn-gyfoethog gael ei gyfuno gyda ffynhonnell o fitamin C i optimeiddio amsugniad (Gweler uchod o dan “Ffrwythau a Llysiau” am esiamplau)

Cynhwysion i'w hosgoi

Nid yw feganiaid yn bwyta unrhyw beth a ddaw o gorff anifail. Mae hyn yn cynnwys:

• Cig, gan gynnwys cyw iâr, pysgod neu unrhyw fath o bysgod cregyn
• Llaeth o unrhyw anifail, neu gynnyrch yn cynnwys llaeth fel caws, iogwrt, hufen a mayonnaise
• Wyau, neu gynnyrch yn cynnwys wyau.
• Mêl, gelatin neu ŵyr gwenyn

Dyma restr fer - ond nid gyflawn - o’r cynhwysion cyffredin a ddylid eu hosgoi:

Mae gwefan y Food-Info yn darparu mwy o wybodaeth ddefnyddiol am gynhwysion. Noder os gwelwch yn dda: Os yw’r cynnyrch yn arddangos label sy’n datgan y gallai’r cynnwys ddangos olion o gynhwysion anifail, dydi hyn ddim yn ei atal rhag cael ei ystyried yn gynnyrch fegan.

Os nad ydych yn siŵr ynglŷn ag addasrwydd y cynnyrch i feganiaid, gwiriwch i weld os yw’n cario’r Nod Masnach Feganaidd neu’r Vegan Tradmark. Os na, cysylltwch â’r gwneuthurwyr am wybodaeth ddibynadwy a chyfoes.

Croes-lygru

Rhaid hefyd ystyried trefniant y gegin a gwasanaeth y bwyd. Mi ddylai arlwywyr anelu tuag at leihau unrhyw groes-lygru o’r cynnyrch di-fegan ar wahân, a defnyddio offer glan.

Mwy o wybodaeth

Vegan Catering Made Easy