The self-operated dining program at Rice University recently launched an initiative focusing on plant-based cuisine.

Exploration into this endeavor included special plant-based culinary training for its team of ACF-certified executive chefs.

Plant-based crèmes have made regular appearances in sauces and soup dishes since 2017.

The benefits of plant-based cuisine reach beyond culinary realm and into science as Rice’s chefs learned to create dishes that dramatically reduced the carbon-impact of the dining program itself. Rice’s culinary team partners with students to promote plant-based cuisine education and inform students of how their eating habits impact the world; to document student wants, needs and taste-testing outcomes; and to change the dining culture on campus.

Plant-based creations have been documented on the Rice Dining Instagram account using the hashtag #OurPlantBasedJourney

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