Recharged Rooted vegan cuisine concept debuts at Stony Brook University - CulinArt Group

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Recharged Rooted vegan cuisine concept debuts at Stony Brook University

As published in Food Management, March 5, 2021 – CulinArt has added new menu options focused on wellness and sustainability at its Rooted 100% vegan platform at Stony Brook University.

Rooted is an existing station concept operated by management company CulinArt at Stony Brook University in New York. This spring, the concept was enhanced with new dishes that play off what was being offered at the nearby Chef’s Table station, but with a vegan twist, so Rooted’s three-week menu cycle includes global cuisines such as Indian, Middle Eastern, African and many other regions and countries around the world.

Also new is an extension of the Rooted station called Plantiful Table that incorporates the options of a salad green, grain and “energizer” component such as beans, lentils, seeds and various toppings, so instead of simple side salads, students can have staff build composed salads with only the items they enjoy, thus limiting food waste and the use of additional plastic containers.

“We added the Plantiful Table and new Rooted recipes to incorporate more plant-based beginnings into student lifestyles,” explains Laura Martorano, MS, RD, CDN.  “A student can be a flexitarian, vegetarian, carnivore or just someone who wants to eat healthier, and it enables them to have more choices.”

The approach of using staff service to construct the customized salads is a necessity given the current environment, she adds.

“Self-service salad stations were removed because of COVID restrictions, so it is nice to be able to offer a customizable salad station again in these challenging times. I felt that adding composed salads back into the dine-in program was important because it enables students to be creative with their meals and it offers a plant-base start to any meal.”

The recharged Rooted was developed in response to customer demand, Martorano says.

“Each semester the Faculty Student Association collects feedback about student preferences through our online feedback forms, social media channels, QR codes in the dining locations and students connecting with dining managers at the location. The fall semester has shown that many students are looking for tasty ways to add more plant-based foods into their diet.”

Rooted offers two different entrée choice specials for lunch and dinner each day while Plantiful Table has different greens, grains and toppings each day.

Rooted and Plantiful are available at both campus dine-in locations.

“I like offering different menu items at each location so there is more variety on campus,” Martorano offers. “It can also be a motivating factor for the students to get more exercise by walking across campus, especially with many classes being online!”

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  • April 14, 2021
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“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.”

“We can’t thank you enough for all the time and effort you put into getting this emergency shipment of water to our Waco, Tx office. As always, you guys pulled out all the stops and did everything possible to help! I know it doesn’t seem like much to you, but our employees in TX that need drinking water are truly grateful. I feel so fortunate to work with such true professionals. I think you set the bar that your competition wishes they could match!”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“I wanted to recognize the individuals at the Valley Forge Site Café who have been supporting us throughout the COVID-19 Pandemic.  I have been onsite at least a few days every week since June 2020 and I noticed that the team continued to provide quality and timely service for breakfast and lunch.  They effectively packaged the food to maintain CDC guidelines. Thank you!  ”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“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.”

“Thank you so very much for the AMAZING dinner you provided for the President, Dean and Jim & Marilyn Simons. They really enjoyed it!! It was perfectly thought out and delicious. Your expertise and impeccable presentation and taste were truly appreciated!”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

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