Chicago Public Schools (CPS), one of the United States’ largest school districts, has partnered with Rebellyous Foods to serve plant-based chicken and waffles in approximately 100 of its schools. This initiative, which started in March to coincide with National Nutrition Month, utilizes Rebellyous Foods’ plant-based chicken products to expand the nutritional and sustainable options available to students.
“CPS is proactive regarding sustainability and meeting the needs of students by exposing them to alternative proteins”
Illinois has implemented initiatives that support the adoption of plant-based menu options in schools. In 2022, the state announced a bill (House Bill 4089), which mandated that all the state’s school districts would need to provide plant-based meals on request that met federal nutrition guidelines.
The state has also been at the forefront of alternative protein development, with UPSIDE Foods announcing that it would build its first commercial cultivated meat plant outside of Chicago (although construction is currently paused). Additionally, the government recently invested $680 million to create the Illinois Fermentation and Agriculture Biomanufacturing (iFAB) Tech Hub, enhancing its biomanufacturing and precision fermentation capabilities.
Rebellyous’ public sector focus
Rebellyous Foods’ plant-based chicken products, including patties and nuggets, have been gaining popularity in US schools. Last year, at the Annual National Conference of the School Nutrition Association, students said they enjoyed Rebellyous Foods’ nuggets more than conventional chicken nuggets. Today, the company’s products are available to over 3 million students nationwide.
This expansion is part of Rebellyous Foods’ efforts to offer healthier, sustainable meal options in the public sector, including schools and healthcare facilities, through a partnership with Vizient, a healthcare sector group purchasing organization.
Enhancing affordability and efficiency
Beyond catering to the educational sector, Rebellyous Foods is dedicated to enhancing the affordability and production efficiency of plant-based chicken. The company has developed innovative technology, which is now in its Mock 2 stage: a fully continuous, automated, and chilled dough system capable of producing over 5,000 pounds of plant-based chicken per hour. This technology is aimed at reducing electricity and labor costs to support the company’s goal of reaching price parity with conventional chicken products.
Food and Nutrition Program Manager at CPS, Justine Britten, MPH RDN LDN, noted, “Chicago Public Schools is proactive regarding sustainability and meeting the needs of students by exposing them to alternative proteins. By collaborating with our District vendor partners to serve the healthiest and most nutritious meals, our students benefit the most.”
