Produced by the Office of Marketing and Communications
Dining Services will celebrate Earth Day today in The Diner by offering all-vegetarian menus for lunch and dinner, featuring products from Beyond Meat, founded by UMD alum Ethan Brown M.P.M. ’97.
“Total Vedge Out” will begin with lunch from 11 a.m. to 5 p.m., with Beyond Sausage Jambalaya, Tikka Masala, Crispy Buffalo Wrap, chef-inspired pizzas, build-your-own grain bowls, Beyond Burgers, Hummus-Roasted Cauliflower Quesadilla, General Tso’s Tofu and specialty salads.
Dinner, from 5 to 9 p.m., will showcase Portobello Artichoke Piccata, Savory Mushroom and Leek Galette, Beyond Burgers, Crispy Chipotle Sweet Potato Tacos with Lime Creme, avocado toast, chef-inspired pizzas, build-your-own grain bowls, Beyond Burger Cheese Quesadilla and Perkedel Kenteng.
“The idea for a ‘Vedge Out’ originated with a class of students who asked how Dining Services could further environmental action. Our culinary team took the idea and ran with it, writing creative menus for each of our stations,” said Director of Dining Services Colleen Wright-Riva. “We know students will enjoy it!”
Brown, who is also president and CEO of Beyond Meat, grew it from a Maryland-backed startup into the nation’s leading plant-based meat company. He is a Henry Crown Fellow at the Aspen Institute, and the United Nations named him and his company a Champion of the Earth.
He was featured in university President Darryll J. Pines’ Fall 2021 “Grand Challenges of Our Time” presidential distinguished forums as well as in a Winter 2020 article in Terp magazine.
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