Morning food service in the dining halls of Paul Quinn College in Dallas this fall will likely offer most typical breakfast foods–eggs, toast, orange juice–but bacon will be noticeably absent.
According to an email sent to Paul Quinn students by college president Michael J. Sorrell the campus’ public eateries will no longer serve pork.
“Eating pork can lead to high blood pressure, high cholesterol, cancer, sodium retention and heart problems, not to mention weight gain and obesity,” Sorrell said, according to Inside Higher Ed. “That applause you hear in the background is the blood pressure of our students, faculty and staff.”
Sorrell championed the change as part of a larger move towards a health-focused campus in an interview with the Dallas Observer, saying, “The reality is that our student population comes from demographic that struggles with the type of health concerns that you see in underresourced community.”
While Sorrell said that most students are taking the change well, similar policies at other schools have been less successful. When Bowdoin College attempted to introduce Meatless Mondays this past spring, students protested the decision as too absolute and not accounting for students who choose to eat meat in moderation.
“I think taking away the option to moderately eat meat from those who are aware of the issues — it upset me, that they decided I shouldn’t have access to meat on Monday, denying the option to eat meat even moderately,” student protestor Doug Johnston told Inside Higher Ed at the time.
Sorrell has a counter-argument prepared should anyone at Paul Quinn take the same stand. “We told our students that we’re going to promote healthy living. We told them that we wanted them to have long, productive and healthy lives,” Sorrell said. “Now, if one or two people don’t like that … then they aren’t being true to the institutional ethos.”
This lofty institutional ethos manifested in another effort this past April, when Paul Quinn replaced their football field with a community garden. The introduction of the garden, as well as use of a grill on campus, has kept the healthy eating spirit flowing across campus long before this decision.