With each freshman class that enters the Tallahassee campus at Florida State University, the demand for vegan options among the 36,000 students grows. “Burgers are a great platform for chefs to try different plant-based ingredients,” says Travis Johnson, FSU’s executive culinary director of Seminole Dining for Sodexo. “We were already doing a mushroom-blended burger, but wanted to offer a totally plant-based burger that was sustainable and healthy.”
Here's how he tackled the challenge.