Sustainability

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

The five new menu pulse-centric menu items will be offered at the foodservice provider’s corporate sites.
chickpea coconut curry with wilted spinach and steamed brown rice.
chickpea coconut curry with wilted spinach and steamed brown rice. | Photo courtesy of ISS Guckenheimer.

ISS Guckenheimer is spreading awareness about the sustainable benefits of pulses. To that end, the foodservice provider will debut five new pulse-centric menu items on Feb. 10, which is designated as World Pulses Day. The dishes will be available across ISS Guckenheimer’s corporate dining sites.

The dishes have been trialed in the foodservice provider’s test kitchen to ensure all ingredients meet low-carbon certification requirements set by the World Resources Institute, while still delivering on flavor. Each recipe features legumes and pulses as primary ingredients.

The menu includes roasted butternut squash and black bean tacos with chipotle salsa, pickled red onions, queso fresco, pepitas and a corn tortilla as well as chickpea coconut curry with wilted spinach and steamed brown rice. Also on offer is a lentil and garbanzo burger with avocado, red leaf lettuce, tomatoes and aquafaba mayonnaise and plantain, tofu, and lima bean mofongo with portabella Bolognese sauce. Rounding out the menu is a red lentil meatloaf with Yukon gold mashed potatoes, green beans and spiced glazed carrots.

“This offering is a culmination of the values and the philosophy of what ISS Guckenheimer is all about,” said Paul Fairhead, CEO of ISS Guckenheimer, in a statement. “We aim to deliver highly nutritious, flavorful, and environmentally friendly food choices that nurture body and mind and are created from ingredients that have been sourced in low-impact, sustainable ways. These types of culinary innovations are a major priority for us, and we have some exciting concepts on the horizon as well.”