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Versatile plant-based options at college and university foodservice are on the rise

Sponsored content from our partner Impossible Foods on Apr. 05, 2024

For operators looking to expand the plant-based menu options, choosing versatile products that can be used in familiar dishes is the winning choice.

Operations

NYC Health celebrates milestone of serving over 1.2 million plant-based meals

By Benita Gingerella on Mar. 19, 2024

During the first full calendar year of the health system’s plant-based meals program, it saw a 36% reduction in carbon emissions and a cost savings of 59 cents per meal.

Operations

Sodexo doubles down on plant-based offerings at college campuses

By Benita Gingerella on Mar. 15, 2024

The foodservice provider’s DefaultVeg initiative is launching at nearly 400 college campuses.

Sustainability

Kent State University doubles its plant-based commitment

By Reyna Estrada on Feb. 27, 2024

The university has set a goal to have 30% of its meals be plant-based in both residential and retail operations by 2026.

Sustainability

ISS Guckenheimer debuts new plant-forward dishes in honor of World Pulses Day

By Reyna Estrada on Feb. 09, 2024

The five new menu pulse-centric menu items will be offered at the foodservice provider’s corporate sites.

Menu

Boost menu appeal by expanding plant-based options

Sponsored content from our partner Impossible Foods on Dec. 19, 2023

As more consumers show interest in plant-based foods, foodservice operators are wise to include plant-based versions of diner favorites, such as hot dogs.

Menu

University of North Texas’ carrot gnocchi takes local procurement to the next level

By Benita Gingerella on Dec. 18, 2023

Locally Sourced: Carrots sourced from the school’s hydroponic freight farm are utilized three different ways in the dish.

Menu

UC Berkeley commits to having 50% of its entrees be plant-based by 2027

By Benita Gingerella on Dec. 12, 2023

The school is partnering with the Humane Society of the United States to help them reach their goal.

Menu

Ditching vegan and plant-based labeling may make food more appealing, study suggests

By Benita Gingerella on Dec. 12, 2023

A new study revealed that participants were more likely to choose a food gift basket that didn’t contain meat and dairy when it was described as healthy and sustainable as opposed to vegan.

Sustainability

Sodexo chefs compete in sustainability challenge

By Reyna Estrada on Nov. 16, 2023

Sodexo chefs served up creative plant-forward dishes in a competition to bring home the Culinary Experience grand prize.

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