Aramark Advances Plant-Forward Dining for College Students
As student expectations for campus dining evolve, Aramark Collegiate Hospitality is taking bold steps to advance its plant-forward menu strategy. The focus is on creating craveable plant-forward, vegan, and vegetarian dishes that prioritize taste, health, and sustainability. Recognizing that students are increasingly seeking meals aligned with their values, Aramark has intensified efforts to design menus that combine global flavors, comfort foods, and whole-food ingredients.
Culinary Collaboration at UNCW
To accelerate innovation, Aramark convened a team of chefs from campuses nationwide at the University of North Carolina Wilmington (UNCW) for a multi-day menu development session. The goal was to address student interest in diverse, contemporary plant-based options while ensuring every dish delivers on flavor, visual appeal, and operational feasibility.
Over the course of two days, eight regional Culinary Institute of America (CIA) trained, ProChef® certified culinarians collaborated with Aramark’s Culinary Development team. Together, they created, tested, and refined recipes through multiple rounds of tasting, visual evaluation, and operational testing to ensure each dish was ready for real-world campus dining environments.
Innovative Plant-Based Menu Creations
The resulting menu is a reflection of Aramark’s commitment to plant-forward dining, blending familiar comfort foods with globally inspired flavors. Highlights include:
- Vegan Breakfast Burritos – Packed with flavor and satisfying ingredients for a hearty morning meal.
- Plant-Based, Egg-Alternative Frittatas – Offering a protein-rich breakfast option without traditional eggs.
- Chicken-Fried Oyster Mushrooms – A plant-based twist on a classic comfort dish.
- Jackfruit Meatball Subs – Featuring tender jackfruit as a sustainable alternative to traditional meatballs.
- Tofu-Based Creations – Including house-made tofu “cheese” used in a cheesy pesto stromboli and other innovative applications.
Chefs intentionally focused on whole-food ingredients and clean labels, shifting away from heavily processed meat alternatives. The goal was to create plant-forward dishes that are not only sustainable but also approachable and appealing to today’s students.
Prioritizing Flavor and Operational Excellence
“Flavor always comes first,” said Chef Scott Zahren, Aramark Senior Director of Culinary Development. “Once a dish tastes and looks right, we test and refine it multiple times to ensure it works operationally for employees. This was a focused effort to develop new plant-based dishes that deliver on taste, health, and sustainability.”
Each recipe underwent a rigorous process, including repeated tasting sessions, refinement for presentation, and evaluation of cooking and service feasibility. By combining culinary expertise with operational testing, Aramark ensures that each dish is both delicious and practical for campus dining teams.
Engaging Students in the Process
To gauge student interest and gather feedback, the newly developed dishes were featured during a plant-based station takeover at UNCW. Students experienced the menu during regular dining hours and provided real-time input through in-person interactions and social media engagement.
The response was overwhelmingly positive, reflecting strong student enthusiasm for expanded plant-forward options. This feedback is crucial in shaping menu offerings that resonate with student tastes while meeting nutritional and sustainability goals.
“This recipe development experience was fantastic—from connecting with talented chefs across the country to collaborating on a shared vision and channeling our culinary creativity into exciting new dishes,” said Carter Layne, Aramark Collegiate Hospitality Executive Chef at the University of Virginia.
Next Steps and Campus-Wide Rollout
Following the menu development session, each recipe will undergo additional rounds of testing, including:
- Gathering broader customer feedback across multiple campuses.
- Conducting in-depth nutritional analysis.
- Performing allergen reviews to ensure safety and inclusivity.
Once these steps are complete, the finalized recipes will be entered into Aramark’s proprietary recipe system and prepared for broader launch. The new plant-forward dishes are planned for inclusion in fall semester menus, allowing students nationwide to enjoy these innovative options.
Commitment to Sustainability and Wellness
Aramark’s plant-forward initiative demonstrates a clear commitment to aligning campus dining with student preferences, health priorities, and environmental responsibility. By emphasizing whole-food ingredients, clean labels, and sustainable alternatives to traditional proteins, the company is shaping a dining experience that is both flavorful and forward-thinking.
With the support of talented chefs, student feedback, and rigorous testing, Aramark is positioning plant-forward menus as a central pillar of its collegiate hospitality strategy—ensuring that students have access to meals that are nutritious, environmentally conscious, and delicious.
Source link: https://www.aramark.com/
