FAQs about Shoots

I’m not vegan, why should I eat at Shoots?

The menu at Shoots does not only fit the Vegan or Vegetarian lifestyle. The offerings at this station are great options for those who are looking to eat “clean” or are interested in “plant-based offerings.” The menu items are creative and give visitors creative new options to eat healthier and decrease their meet intake. In addition, you will find delicious food and new options that any person can appreciate!

shoots vegan friendly fare

What are some menu items I may find at Shoots?

Tofu Lime Tacos, Raw Taco Salad, Artichoke, Tomato & Spinach Calzone, Hummus Wraps, Italian Vegetable Soup, Coconut Curry Tofu, Tempeh Stir-Fry, Portobello Burrito, Every Friday is Farmers Market Table which consist of raw vegetable “pasta” with a specialty sauce of the day.

What are the hours at this station?

Monday – Thursday, 11am-8pm, Friday from 11am-3pm

Should I be concerned about cross contamination?

No, Shoots is a self-contained prep, cook and serve area. Only vegan items are prepped, cooked and served at this station. Service ware is indicated by a green color and only used at Shoots.

Why was Shoots created?

Shoots was created based on the needs of our students, faculty, and staff. There were requests for more plant based foods and more whole meal options. Through our Advisory Board meetings as well as working with the Veg Club on campus, we were able to create a concept that is on the cutting edge of college food, showcasing our culinary talent on campus, and meets and exceeds the needs of our customers.

Where is Shoots?

Shoots is located within the Oaks Dining Center.

Does eating at Shoots cost extra?

No, meals offered at Shoots are included in your swipe or door price at the Oaks Dining Center.

How many menu items are featured each day?

A minimum of 3 items and dessert. An entrée and two sides.

What if I have an idea for a menu item?

Please share with the cook at the station, the management team of the Oaks, Chef Matt Leeland of the Oaks or email Executive Chef Marissa Riffle at mriffle@bgsu.edu

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