Dietzler saw the symposium as an opportunity for "our chefs to get creative in the kitchen. The goal is to make the food as delicious as possible," perhaps enticing nonvegan students to try plant-based options more often. He noted that not all the vegan foods get that label, because "sometimes that turns off nonvegans," but ingredients are listed for all dishes. "We do a vegan version General Tso's Chicken - it's seitan. People can read the ingredients and figure out pretty easily."