Cooks at UWC-USA learn to cook plant-based meals

The Sodexo staff at UWC-USA spent two days last week learning new plant-based recipes from two chefs with the Humane Society of the United States.

The vegan dishes were served during lunch and dinner both days.

Aida Samaniego, food services director at UWC-USA, said there’s been a higher demand for more vegan options.

“You see it here and everywhere,” Aida said.

She noted there’s a misconception that if you become a vegan or vegetarian, you will miss certain foods. 

“The focus of their cooking is ‘what’s in it and not what’s in it.’” 

A lunchtime favorite on Wednesday were the crab cakes made from heart of palm — a vegetable harvested from the inner core and growing bud of certain palm trees — and Vegenaise.

The training followed a school-wide presentation led by Rhiannon Griffiths ’20, New Zealand. Rhiannon spoke about how cows produce the greenhouse gas methane, thus damaging the environment. She proposed reducing the amount of meat served in the dining hall.

Rhiannon also shared a survey with students and employees to find out their feelings for adjusting the meat production and consumption on campus to best suit everyone’s needs while considering the environmental impacts of meat consumption.

Aida said Sodexo is considering options.

“We’re trying to figure out a way so those who are not ready to make the move do not feel excluded,” she said.

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