Thursday, March 28, 2024 Plant-based dishes bring sustainability to dining centers for month of April
Earthstock is a month-long celebration of the planet that happens every April at the University of Nebraska-Lincoln. Earthstock works to provide creative and educational programming for University students and Lincoln community members to recognize the urgency and feasibility of economic, social, and environmental sustainability in the face of climate change.
This year Dining Services is participating by featuring plant-based dishes every Thursday in April at the Abel, Cather, East, and Harper Dining Centers. These dishes emphasize cultural influences, local produce (Nebraska. Local.), and interesting protein sources.
To celebrate the feasibility of local foods at the Selleck Food Court, try the made-to-order salads from Moxie’s Gluten-Free Café with greens grown in-house with our Babylon micro-farm.
Abel Dining Center
| Thursday, April 4 | Breakfast & Dinner: Vegetarian sausage and bacon at Abel Skillet Lunch & Dinner: plant-based Nebraska buns at Home Cooking; Black bean and garden burgers at American Grill; Plant-based spicy chorizo at Pizza Amore |
| Thursday, April 11 | Lunch & Dinner: Plant-based mushroom meatballs over Basmati rice, smothered with mushroom gravy at Home Cooking; Black bean and garden burgers at American Grill; Plant-based spicy chorizo at Pizza Amore |
| Thursday, April 18 | Breakfast & Dinner: Vegetarian sausage and bacon at Abel Skillet Lunch & Dinner: plant-based Nebraska buns at Home Cooking; Black bean and garden burgers at American Grill; Plant-based spicy chorizo at Pizza Amore |
| Thursday, April 25 | Breakfast & Dinner: Vegetarian sausage and bacon at Abel Skillet Lunch & Dinner: Plant-based mushroom meatballs over Basmati rice, smothered with mushroom gravy at Home Cooking; Black bean and garden burgers at American Grill; Plant-based spicy chorizo at Pizza Amore |
Cather Dining Center
| Thursday, April 4 | Lunch & Dinner: Black bean burger on The Grill; Meatless meatballs in the Pizza/Pasta area Dinner: Green chili enchilada in the Home Cooking area |
| Thursday, April 11 | Lunch: Plant-based wings on The Grill Lunch & Dinner: Meatless pepperoni pizza in the Pizza/Pasta area Dinner: Potato onion pierogi on The Grill |
| Thursday, April 18 | Lunch & Dinner: Black bean burger on The Grill; Meatless meatballs in the Pizza/Pasta area |
| Thursday, April 25 | Lunch & Dinner: Black bean burger on The Grill; Meatless pepperoni pizza in the Pizza/Pasta area |
East Campus Dining Center
| Thursday, April 4 | Lunch: Fried sriracha tofu Dinner: Black bean burgers |
| Thursday, April 11 | Lunch: Plant-based stir-fry with vegetable beef Dinner: Plant-based chicken nuggets |
| Thursday, April 18 | Lunch: Plant-based buffalo wings; Beefless bánh mì Dinner: Black bean burgers |
| Thursday, April 25 | Lunch: Plant-based harvest burgers Dinner: Plant-based chicken nuggets |
Harper Dining Center
| Thursday, April 4 | Lunch: Plant-based buffalo wings at World's Fare Lunch & Dinner: Black bean burgers at the Harper Smokehouse Dinner: Fried sriracha tofu at World's Fare |
| Thursday, April 11 | Lunch & Dinner: Black bean burgers at the Harper Smokehouse; Plant-based meatballs in the Pasta area |
| Thursday, April 18 | Lunch: Plant-based BBQ wings at World's Fare Lunch & Dinner: Black bean burgers at the Harper Smokehouse Dinner: Tofu Lo Mein at World's Fare |
| Thursday, April 25 | Lunch: Veggie Nebraska buns at World's Fare Lunch & Dinner: Black bean burgers at the Harper Smokehouse Dinner: Plant-based chicken nuggets at World's Fare |
If you're interested in Dining Services' yearlong sustainability efforts visit dining.unl.edu/sustainability.