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Session Spotlight: Foodservice in Colleges and Universities at Plant Based World Expo North America

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Session Title: Choice Based Menu Interventions For Reducing Carbon Emissions
Date: Wednesday, September 11 at Plant Based World Expo North America
Time: 10:30-11:30am
Location: PBW Pulse Theater, Javits Center NYC

Join us at Plant Based World Expo North America for a compelling session focused on integrating plant-based options in college and university dining. This session, part of Aramark’s pledge to reduce US-based food emissions by 25% by 2030, will explore strategies to make plant-based choices the preferred option in educational institutions.

The collaboration between Aramark and the Drexel University Food Lab has led to a suite of field research projects inspired by the World Resource Institute’s strategies to promote plant-based dining.

The conference session is included in the expo hall pass, which is free for all qualified buyers in foodservice, retail and distribution. 

Session Description

Plant-based options are now a fixture in college and university dining, carrying benefits to student health, the environment, and consumer appeal. Expanding low-carbon options is an important commitment of Aramark’s pledge to reduce US-based food emissions 25% by 2030, in line with the World Resources Institute Coolfood Pledge and New York City Plant Powered Carbon Challenge. But in a choice environment and all-you-care-to-eat environment, where options are abundant, how does a college and university foodservice help influence and shape consumer behavior to make the plant-based or plant-forward option the option of choice? 

In this collaboration between Aramark and the Drexel University Food Lab, a suite of field research projects, was conducted to better understand ways to not only offer more plant-forward or plant-based options but to make them the preferred choice among students of diverse dietary preferences. In this session, hear from project principals about the challenges, opportunities, and promising strategies to expand plant-forward offerings and choices on campus.

Speakers:

Jonathan Deutsch, Ph.D.
Professor at Drexel University, Jonathan Deutsch brings extensive expertise in culinary innovation, sustainability, and food systems. He directs the Drexel Food Lab, focusing on real-world food system problems in sustainability and health promotion.

Ila Fennie, RDN
As Vice President of Culinary and Menu Enablement at Aramark, Ila Fennie develops consumer-driven ingredients and recipes, supporting customized menu solutions and maintaining data for proprietary systems.

Alan Horowitz
Alan Horowitz, Vice President of Sustainability at Aramark, leads the company’s sustainability initiatives, including efforts to reduce food waste, minimize single-use plastics, and achieve ambitious carbon reduction goals.

Lauren Miller
A Master’s student in Data Science at Drexel University, Lauren Miller specializes in optimizing data performance and leading sustainability projects. Her research includes work on food waste reduction and upcycling.

Goals and Learning Objectives:

  • Understand the benefits of plant-based dining for student health and the environment.
  • Explore strategies to promote plant-based options in all-you-care-to-eat environments.
  • Learn from field research conducted by Aramark and Drexel University Food Lab.
  • Discuss the challenges and opportunities in promoting plant-based diets among diverse student populations.
  • Gain insights into practical applications and promising strategies to expand plant-forward offerings on campus.

This session is essential for foodservice professionals aiming to stay ahead of global dietary trends and enhance their plant-based offerings in educational institutions.

To browse the full conference program and to register, visit Plant Based World Expo North America 2024.


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