The student Grub Club has spoken: This fall, Pitt’s dining halls feature new recipes from around the globe and an expanded variety of plant-based dishes, as well as locally sourced organic chicken. And there’s an emphasis on sustainability — even in the to-go containers and bags at Pitt’s grocery spots.
The University’s food committee, nicknamed the Grub Club, brings Pitt dining managers together with as many as 100 students biweekly.
“Plant-based dining is a culinary trend that has become very popular and it’s just going to increase over the next few years,” said chef Chris Cox.
Because the Office of the Provost has declared this academic year the Year of Healthy U, Pitt dining also has expanded its “mindful” offerings. These are lighter meal selections in smaller portions, using whole grains and other plants as well as lean meats. Offerings include lentil salad with citrus vinaigrette, mushroom chili, quinoa tabbouleh and lime-infused black bean and corn salad.
Pitt’s fresh chicken dishes will now use birds raised on a vegetarian diet free of antibiotics and growth hormones on a farm in Kidron, Ohio, just two hours from campus.
“We’re doing this to provide a healthier option,” said Cox. Plus, he added, “the taste is amazing.”