Nestlé Professional, Wholesome Crave, and The University of Massachusetts Dining Program announced yesterday the launch of The Purpose-Driven Plant-Based Incubator which offers college and university foodservice operators tips, recipes, and workshops to help introduce more plant-based offerings on campus menus.
The incubator was developed in collaboration with James Beard Award Winner, Chef Michel Nischan of Wholesome Crave, and the culinary team at the University of Massachusetts, Amherst.
This year over 12 other universities across the country have signed up to participate in the incubator, potentially impacting over 500,000 student meals a day.
Recipes in the program´s playbook include the following plant-based options: Tres Hermanas Enchiladas made with Sweet Earth Mindful Chik'n, Minor's Vegan Alfredo and Wholesome Crave Native Three Sisters Soup, a Sweet Earth Breakfast Sausage Patty Sandwich, and a Bucatini Bolognese made with Sweet Earth Awesome Grounds and Wholesome Crave Tomato Basil Soup.
"This Purpose-Driven Plant-Based Incubator…showcases plant-forward recipes while providing guidance on how to reduce operators' and students' carbon footprints," said Perry Miele, president and CEO of Nestlé Professional, in a statement. "In addition to the Playbook we're offering, the Incubator program will include hands-on workshops and collaboration to help partners customize their own journey, no matter if they're a small college with a single dining hall or an entire university system with dozens of foodservice venues."
The incubator was created in response to foodservice providers reporting increased demand for a wider variety of globally inspired, flavor-driven, plant-forward options. The program addresses how best to develop plant-forward recipes, streamline dish preparation, work within budget constraints, and simplify operational challenges. There is also the ability to inform students and operators about the emissions footprint of their meal via on-menu carbon labeling.
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