CulinArt Releases Plant-based Guide at SBU - CulinArt Group

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CulinArt Releases Plant-based Guide at SBU

STONY BROOK, N.Y., Oct. 21, 2022— CulinArt has created a “Plant-based Eating Road Map” which directs students to nearly 350 plant-based dining options across the Stony Brook University campus, including residential dine-in centers as well as retail operations.

The guide was created to help students find foods that come primarily from plants like fruits and vegetables, beans, seeds, oils, whole grains, nuts and legumes. The diet differs from a vegetarian or vegan diet in which meat or dairy is rarely eaten or not eaten at all. Instead, the plant-based diet derives the majority of one’s food from plant sources with a limited to no amount of animal protein. The guide was emailed to all resident students and promoted via social media and on the dining website’s wellness section.

Some examples included in the guide are Chickpea “Tuna” Bagel Sandwiches at Peet’s Coffee, Vegan Grain Salads and Hummus Wraps at the Market at West Side convenience store, Vegetable Samosas, Pakoras and Papadum at Tadka – the Essence of India retail establishment, and Jackfruit Sancocho and sides at La Olla, a Latin Cuisine retail establishment. At the residential dining centers, the “Rooted” station is dedicated to a plant-based lifestyle. For flexitarians, vegetarians, or carnivores, or those who just want to eat healthier, CulinArt has recharged Rooted with all new center-of-the-plate–worthy menu options that are focused on wellness and sustainability, available for breakfast, lunch and dinner.

“We were looking for a way to help students navigate the dining locations with ease when it comes to plant-based eating,” says Rich Maha, CulinArt’s regional director of operations. “With the increased focus on a plant-forward movement, we felt the need to create a guide that showcased the hundreds of options we offer.” Once the student reaches the location, they are able to seek out items accompanied by signage indicating “I’m Plant Based,” as a menu identifier with nutritional information.

Consumption of plant-based meals tends to be highest at SBU locations offering ethnic cuisines. For example, more than 28% of sales at Tadka, an Indian concept, are of plant-based dishes, as are 23% of sales at Delancey Street (a kosher deli), 21% of sales at a noodle bar, and 14% of sales at Cocina Fresca. At locations where grilled items or sandwiches dominate the menu, plant-based sales are about 5%.

A team of CulinArt chefs worked with Laura Martorano, MS, RD, CDN, CulinArt’s registered dietitian at Stony Brook University to thoroughly research menus and facilities to ensure every applicable location and all their options were included in the guide. Martorano also shares and reviews the guide and educates students about potential health and nutritional benefits when following a plant-based lifestyle.

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  • October 25, 2022
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What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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