As a registered dietitian with the Physicians Committee for Responsible Medicine, I was pleased to read about the University of Notre Dame's innovative addition of mushroom-based meat alternatives to its dining halls. Kudos! This step not only significantly reduces greenhouse gas emissions but also introduces students to sustainable eating habits in a thoughtful, approachable way.
I also caught Joe Rudolph's recent Viewpoint pieces on the matter. First things first: as someone who spent years living in Boston, I thoroughly enjoyed the decision to deliver your points in your Feb. 21, 2025, editorial, "Notre Dame Dining Hall Mushroom Meat Faces Opposition" in that wicked-good Bostonian accent, Joe. That said, I'd love to offer a bit of clarity and reassurance on a few points mentioned in your March 19, 2025, editorial, "ND Dining Weaponizes Lent with Fake Meat."
When it comes to soy foods — such as tofu or tempeh — there's a wealth of positive research worth highlighting. Studies consistently show that soy consumption supports good health, including a reduced risk of prostate cancer in men. For example, a meta-analysis revealed that soy protein and isoflavones have no negative impact on testosterone levels. In fact, they're a smart dietary addition for anyone aiming for long-term health. So, Joe, rest assured: your gym gains are safe with soy on the plate!
As for seed oils, the conversation online has been loud — but not always accurate. Claims that they're inherently inflammatory or "toxic" don't reflect what many well-conducted human studies have shown. Research suggests that oils like canola or sunflower have either no impact on inflammation — or may even be protective when used in place of fats from animal sources. So, while I'm not recommending guzzling seed oil or going out of your way to include it for health purposes, modest amounts in thoughtfully prepared food can absolutely be part of a health-promoting dietary pattern.
As for the processing of plant-based meats, the key is to focus on what they're replacing. Foods like a mushroom-blended meatloaf or a soy-based steak alternative often displace foods that not only tend to have a greater environmental footprint, but are also higher in saturated fat, contain unnecessary dietary cholesterol and include carcinogenic compounds found in processed meats like sausage or bacon.
You raised enlightening points about Notre Dame's sustainability efforts beyond dining, Joe. Addressing the environmental impact of building construction and energy use certainly seems like an essential piece of the larger sustainability puzzle. But this raises an important question: why not both? Promoting sustainable dining and improving infrastructure aren't mutually exclusive — they complement each other.
Campus dining initiatives like Notre Dame's mushroom-meat program might start on the plates in dining halls, but their impact extends far beyond them. They spark meaningful conversations and empower students to make healthier, more informed choices that ripple outward — shaping what they cook in their apartments, influencing how they talk about food with friends and family, and even informing the decisions they make as future leaders, voters and parents. That's why these kinds of changes matter — they help build a culture of awareness, action and long-term impact, one meal at a time.
The Physicians Committee has proudly partnered with Notre Dame in the past through our Universal Meals program — a free initiative offering institutions like universities, hospitals and hotels over 100 plant-based recipes designed to accommodate a wide range of dietary preferences and common allergens. During our 2021 visit for Notre Dame's Vegan Awareness Day, students and staff enjoyed dishes like our Red Lentil Soup with Spicy Gremolata.
As a Physicians Committee representative, I'd love for our teams to collaborate again — whether that means sharing more recipes, offering educational resources or simply continuing the conversation with curious diners. Who knows — maybe whatever meals come out of such a collaboration will win you over, Joe!
Keep the thought-provoking conversations coming, Notre Dame — and keep those mushrooms coming, as well.
Xavier Toledo
Registered Dietitian with the Physicians Committee for Responsible Medicine
Mar. 24
