Binghamton University’s recent pop-up focused on zucchini noodles proved so popular that the dining hall station churned out dishes in record speed on campus.
Executive Chef Kara Perez designed the pop-up’s menu, which focused on zoodle bowls and was crafted to highlight the Binghamton, N.Y., school’s expansion of plant-based dishes.
A student group was on hand to teach their peers how to turn vegetables into noodles as well as to talk about plant-based dining and its role in sustainability around campus and the world.
The station sold out of the bowls and set a new record for speed among Binghamton University pop-ups. Between 3 p.m. and 7 p.m., the pop-up served 207 zoodle bowls, which translates to around one bowl per minute.