At a special lunch event in February, students who ate at Forest sampled a range of dishes made with plant-based proteins from Impossible Foods. Upon entry, diners were offered Impossible Homestyle Italian Meatballs and free T-shirts before having the opportunity to choose from an array of innovative creations from Chef de Cuisine Jack Henniger and his team.
Options included an amazing breakfast sandwich with egg and spinach, vegan chili, kung pau “chicken,” taco meat, cheeseburgers, pizza, Bolognese pasta sauce, and a hearty meatball sub—all made with meatless proteins from Impossible Foods. The Impossible ingredients themselves contain soy as the only major 9 allergen.
“The shift toward plant-based cuisine reflects a growing awareness of sustainability and ethical consumption among our students,” said Chef Jack, adding that the trend hints at a broader cultural shift toward embracing plant-based alternatives.
More than 90 percent of students surveyed at the event liked or even loved the Impossible menu items. Over 80 percent said they would choose Impossible proteins over meat when both were available, and nearly 60 percent said they would eat on campus more frequently if Impossible Foods became a regular menu feature.
The positive experience from this collaboration with Impossible Foods supported the plans of IU Dining’s chefs to include Impossible items on residential dining menus for fall 2024. Registered Dietitians for IU Dining, Lauren Trumbauer and Rachel Dolgner, loved how so many students tried new foods at the event. Rachel commented, “Our chefs’ creativity shined. Implementing Impossible products into recipes for campus dining will allow us to provide flavorful alternatives to typical animal products and lower our carbon footprint.” Stay tuned this fall for these items on menus at IU.