The Plant Based Foods Association (PBFA) partnered with Sodexo Campus to host a nationwide event during Earth Week (April 17–22, 2025), bringing plant-based food offerings to eight university campuses.
The event provided students with an opportunity to sample a variety of plant-based foods from notable brands including Impossible Foods, JUST Egg, Violife, MorningStar Farms, and Gardein. Over 1,500 students participated in the event, which aimed to raise awareness of sustainable and flavorful plant-based dining options available to college students.
“This collaboration […] is a meaningful step forward in our commitment to making plant-based foods a core part of the dining experience.”
This activation aligns with Sodexo’s commitment to integrating more plant-based meals into its campus dining services. The company has publicly committed to ensuring that 33% of its menu offerings are plant-based by the end of 2025. The Earth Week event was seen as a step toward meeting that target while also encouraging students to explore plant-based choices that can help reduce their environmental footprint.
Jennifer DiFrancesco, Sodexo’s director of culinary innovation, commented, “This collaboration between PBFA and Sodexo Campus is a meaningful step forward in our commitment to making plant-based foods a core part of the dining experience. By blending innovative brands, bold flavors, and chef-driven recipes, we’re reinforcing plant-based options as a delicious and accessible choice for all students.”
The event featured various plant-based dishes tailored to student tastes. At the University of Vermont, MorningStar Farms served chicken tenders with sauces. George Mason University featured Gardein’s Fishless Po’ Boy sandwiches, while West Virginia State University offered Impossible Foods’ beef soft tacos. On Earth Day, a variety of dishes were served across campuses, including Impossible Foods’ beef soft tacos at San Francisco State University and Kentucky State University’s MorningStar Farms chicken tender bar.
Shaping the future of food on campuses
The collaboration also supports PBFA’s mission to expand plant-based offerings in the foodservice industry. Through partnerships like this, PBFA works with foodservice management companies to expand product assortments, develop chef-approved recipes, and educate students and operators on the benefits of plant-based eating.
Hannah Lopez, PBFA’s head of marketplace development, noted the importance of increasing plant-based food visibility on campuses. “PBFA is thrilled to work with Sodexo to meet students where they are—hungry for great food that also aligns with their values. By making plant-based foods more visible, accessible, and delicious, we’re not only supporting sustainability but also shaping the future of food on campus,” he said.
