![\"Kale,](\"https:\/\/blogs.holycross.edu\/sustainability\/wp-content\/uploads\/sites\/21\/2021\/06\/Screen-Shot-2021-06-09-at-10.47.40-AM-1024x731.png\")
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Menus of Change<\/a> is a set of principles that integrates nutrition and environmental science to develop recommendations that help food service and culinary professionals achieve optimal nutrition, environmental stewardship and resilience, and social responsibility within the food service industry. The vision is to guide food and food service professionals, like Holy Cross’ Dining Services, in creating meals that are not only delicious, but also nutritious and healthy, environmentally sustainable as well as socially responsible and ethical. <\/p>\n In June, the culinary team in Dining Services worked with Leslie Cerier<\/a>, “The Organic Gourmet”, to develop new plant-based recipes for the upcoming semester. This four-day workshop, full of discussions and cooking demonstrations, explored sea vegetables, teff, and tempeh. Recipes included everything from miso based sauces and teff based croutons. Menus of Change is a set of principles that integrates nutrition and environmental science to develop recommendations that help food service and culinary professionals achieve optimal nutrition, environmental stewardship and resilience, and social responsibility within the food service industry. The vision is to guide food and food service professionals, like Holy Cross’ Dining Services, in … <\/p>\n
\n![\"Leslie](\"https:\/\/blogs.holycross.edu\/sustainability\/wp-content\/uploads\/sites\/21\/2021\/06\/Leslie-Cerier.jpg\")
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\nWhen students return this Fall, they will likely see a few new plant-based dishes at Kimball Main Dining Room. Have specific ideas? Dining Services always welcomes feedback<\/a>. <\/p>\n","protected":false},"excerpt":{"rendered":"