Through a partnership with the Humane Society, Moravian College Dining has revamped recipes and elevated plant-based cuisine.
Meals at college have changed tremendously over the last 20 years. Students are requesting more meatless dishes and want more sustainable menu options.
Through a partnership with the Humane Society, Moravian College Dining has revamped recipes and elevated plant-based cuisine, to the delight of students, staff and faculty at the Pennsylvania college.
"Our intent isn't to fool meat eaters, but provide a delicious, sustainable version of their favorite foods," said Executive Chef Joe Kornafel. "The variety and style of food appeals to anyone looking for an alternative to eating meat, for health or ethical reasons."
The city of Bethlehem was founded by German Moravian immigrants in 1741, and the College just a year later in 1742. Those born and raised in this area frequently eat meat-and-potato-heavy Pennsylvania German dishes.
Transitioning to eating at college can be a challenge for some students, but Moravian College Dining is working to broaden palates while meeting needs of students seeking a sustainable and delicious alternative to meat as protein.
Moravian's Sustainable Table station focuses on serving mostly local ingredients, generally sourced within 100 miles of campus. This semester has been dishing up meals like Jackfruit Carnitas tacos, plant-based cheese sauce and nachos, and elevated cuisine like "ceviche" made not from fish, but from hearts of palm.
Students, staff and faculty have provided overwhelmingly positive feedback about the new recipes.
Sustainable Table serves lunch and dinner, Monday through Thursday from 10:30 am to 8 pm (and lunch only on Friday) at The Star Campus Restaurant, Haupert Union Building, 1119 Monocacy St Main Street, Bethlehem, PA 18018.
For more information, visit https://moravian.sodexomyway.com.
This article originally appeared on Patch.com, to read it online click here: Plant-forward food flourishes on Moravian College Campus