Mount Expands Green Initiatives in the Kitchen
8/29/2017
Chartwells Furthers Range of Healthy, Plant-Based Options
Riverdale, N.Y.–Mount Saint Vincent, a leader in sustainability, is expanding its eco-friendly practices to its dining hall. Modern agriculture places enormous strain on the country’s natural resources by producing staggering amounts of waste and greenhouse gases. This fall, the College is launching a progressive response: incorporating an increased variety of plant-based items into its menu.
Earlier this month, the Mount hosted the Forward Food Culinary Experience (FFCE), a program designed to meet the increasing demand for healthy, plant-based meal options. FFCE is coordinated with Compass Group LLC, the parent organization of the Mount’s longtime dining services provider, Chartwells, and The Humane Society of the United States (HSUS). The event brought together food service professionals, industry leaders, and Mount representatives to meet in a peer-to-peer environment, gaining insights into the latest trends in both implementing and marketing plant-based food programs. The FFCE team–Ken Botts, director of Food and Nutrition at HSUS, Wanda White, executive chef at HSUS, and a number of cooks and dietitians–worked with the Mount’s culinary team to create custom menus, furthering the dining needs of its diverse student population.
Vincent Picciotto, CEC, senior executive chef for Mount Saint Vincent and Compass Group’s New York Metro Region, noted the importance of implementing alternative protein sources. “Students, including student athletes, are always looking for opportunities to bring balanced proteins into their diets,” he said.
There are many innovative techniques to integrate plant-based ingredients into everyday meals. New menu items at the College include meatless crab cakes, roasted-vegetable chiles rellenos, hot and spicy eggplant, braised Swiss chard with mushrooms, quinoa, roasted cauliflower, and oatmeal and fruit parfaits, available at a new station, Rooted, now open in Hudson Heights. “Plant-forward menus not only achieve what students want in terms of protein options, but also help the environment and taste delicious,” Chef Picciotto said.
About the University of Mount Saint Vincent
Founded in 1847 by the Sisters of Charity, the University of Mount Saint Vincent offers nationally recognized liberal arts education and a select array of professional fields of study on a landmark campus overlooking the Hudson River. Committed to the education of the whole person, and enriched by the unparalleled cultural, educational, and career opportunities of New York City, the College equips students with the knowledge, skills, and experiences necessary for lives of professional accomplishment, service, and leadership in the 21st century.