Vegetarians and vegans aren't the only diners who might not want meat in their meals.  The "flexitarian" movement is gaining popularity among diners who want to cut back on meat occasionally or don't want an entire entree focused around meat.  Many chain restaurants are taking advantage by offering a base meal with a few different protien options for diners to chose how much meat they want.  Or, chefs are playing with non-traditional protiens or downsizing the amount of meat in a particular dish on their menu.  These strategies work for a variety of foodservice operators, but colleges and universities should give them extra consideration as students continue to become more conscious about their dining hall meals and school is almost back in session.  For more on appealing to diners who want their meat to be optional, check out this article from Flavor & The Menu.