Colleges across the country are struggling to compete with each other in several key areas, but not where you might think. Efforts to ‘go green’ have urged many colleges and universities to step up their sustainability programs, support their local communities, and even improve the health content of the food they serve.
Paul Quinn College in Texas just instituted a new policy banning pork from the school cafeterias. School president Michael J. Sorrell views pork as an unhealthy meat that can lead to a variety of health issues. Paul Quinn College is historically a black college, and Sorrell has been limiting the school’s dining options since he took office five years ago.
Among the other changes that have come to Paul Quinn College include eliminating the school’s football team program to turn the extra field in a garden producing vegetables and fruit, which are sold on campus and in local markets to the surrounding populace. Sorrell notified students at the college of his latest change in a news update on August 8th.
“We know there are many negative health consequences of consuming pork (eating pork can lead to high blood pressure, high cholesterol, cancer, sodium retention and heart problem, not to mention weight gain and obesity). Therefore, as a part of our continued effort to improve the lives and health of our students, Paul Quinn College and its food service partner Perkins Management have collaborated to create a pork-free cafeteria. From this semester forward PQC will no longer serve dishes containing pork. That applause you hear in the background is the blood pressure of our students, faculty and staff.”
Sorrell backs up his decision by remarking on the specific risks associated with the students at Paul Quinn College. “The reality is that our student population comes from a demographic that struggles with the type of health concerns that you see in an under resourced community,” he said.
School official are dubious about a Paul Quinn’s no-pork policy catching on at other schools, while more campus cafeterias strive to expand dining options rather than diminish them. Paul Quinn’s rejection of pork products also raises questions as to the true nutritional value of pork, and whether or not the school will ban more meats in the future.
Sorrell remains unconcerned with his decision to take pork out of the school cafeterias. “The reality of it is, it’s not as big of a deal as people make it out to be. You can be ok without pork. I think they’ll survive.
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