[We’re] looking at plant-based products to eliminate more of the [commercial] meat replacement products. For example, using aquafaba to make a housemade vegan mayonnaise … and using hearts of palm to get the texture of seafood in vegan crab cakes, tacos and fritters. But we are also creating new recipes using Just Egg and Beyond Meat in all of our locations. Starting in September, we will have signature burgers at our retail grill using Beyond Burger with a vegan garlic aioli and smoked nondairy Gouda cheese.
–Chris Studtmann, Sodexo/Seattle Pacific University