Kent State University has established a goal of 30 percent of meals to be plant-based by 2026.  Currently, this category comprises 15 percent of servings in residential dining halls.  Kent State University is cooperating with the Humane Society of the United States through the Forward Food program.  Sarah Korcan, RD., the Assistant Director of the University Culinary Service, stated, “With over a third of our student body embracing diverse dietary preferences, including vegan, vegetarian and flexitarian lifestyles, it is imperative to cater to their needs by offering a wide selection of meat-free alternatives”.