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Gen Z college students expect the modern lifestyle they know and love will carry over into their campus experience.
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Packing a Punch with Plant-Based Ingredients
Vegetarian and vegan items account for more than 30 percent of main dishes served on the menus of the campuses
Some highlights include:
Buffalo Cauliflower Pizza - Roasted Buffalo cauliflower, mozzarella cheese, diced celery, crumbly blue and Buffalo ranch dressing- Pineapple Chipotle Black Bean Burger - Vegan black bean burger topped with pineapple salsa, lettuce, tomato and chipotle mayonnaise on a whole grain bun
- Vegan Chick'n Tagine - Moroccan vegan stew with vegetables, chickpeas, raisins, olives, almonds, savory tomato broth
- Overnight Apples 'N' Oats - Oats with nonfat Greek yogurt, fresh apples, dried cranberries, cinnamon & brown sugar
- Beet and Lentil burger- Fresh shredded beets blended with lentils, brown rice, onion, garlic and spices
- Lentil Falafel Pita Cone- Pita cone filled with crispy lentil falafel, lettuce, tomato, diced cucumber and tzatziki sauce
- Vegan Mayonnaise – Aquafaba, the little known ingredient making waves in the vegan scene, will now be incorporated into
Aramark's menu, providing creamy, tangy, delicious new options. The liquid from canned garbanzo beans, Aquafaba will be used in salad dressings, condiments, slaws and more.
Innovative Solutions for Students with Food Allergies
- True Balance is
Aramark's allergen solutions station. Developed over the past 18 months, the True Balance program was created to meet the needs of consumers with food allergies. The menu was designed to eliminate 7 of the top 8 most common food allergens, in addition to gluten, and provide a dedicated residential dining station and offering that is comprised of recipes that do not contain eggs, gluten, milk, peanuts, shellfish, soy, tree nuts or wheat.
Restaurant Rotation
Restaurant Rotation is a program featuring proprietary branded concepts and on-trend menus that deliver a one-of-a-kind pop-up culinary experience in campus cafes. Quality and personalization are the focus of these concepts whose menus showcase three signature recipes and a "create your own dish" experience that brings to life the personalization component.
The newest concepts being introduced this fall include the following, which join 12 other Restaurant Rotation concepts already in rotation on campuses.
- OLILO by Cat Cora, featuring signature Mediterranean tastes and flavors from the TV personality, author, restaurateur and lifestyle entrepreneur. The menu includes super greens, grain blends, flatbreads and quinoa tabbouleh with choices of protein, homemade spreads, toppings and dressing.
- O-Mori, specialty ramen, invites students to build on a noodle base with a selection of flavored broths, veggies and proteins.
#CRAMcarts Wheel onto Campus
#CRAMcart is designed to provide students with a study break and an energy boost, free of charge, during finals. Implemented on a mobile cart placed in high-traffic areas, #CRAMcart is promoted primarily through social media and offers complimentary snacks, beverages, and games, so students can take a breather between cramming sessions.
About
1 Aramark DiningStyles Fall 2016 Survey of 131,518 students
Contact:
215-409-7403
Noss-erin@aramark.com
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