Pork not on the menu at Paul Quinn College
Aug. 9, 2012
by Meat&Poultry Staff
DALLAS – Paul Quinn College in Dallas, Texas, has removed pork from campus menus. Michael J. Sorrell, Esq., president of Paul Quinn College, made the announcement on Aug. 7 in his "Quinnite Nation Update" e-blast.
"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 problems, not to mention weight gain and obesity)," Sorrell wrote. "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," he added. “That applause you hear in the background is the blood pressure of our students, faculty and staff."
The college already had begun adding salad options and reducing the availability of fast food, pork and other foods deemed fatty or sweet. The school also converted the football field into an organic garden two years ago after the football team was cut. In an interview with USA Today, Sorrell characterized the pork ban as part of a campus-wide initiative to promote healthy students, staff and community members.
Paul Quinn College is a private, faith-based liberal arts college founded and affiliated with the African Methodist Episcopal Church.