Students lined up along the Central Lawn to experience CWU’s third annual “Plant Based Picnic” by Dining Services last Thursday, an event which aimed to give students access to a greater variety of proteins outside of animal-based foods.

At the event, a variety of booths served event participants, each with their own specialty plant-based food.

Joe Ritchie, campus executive chef and originator of the event, shared how the event came to conception. “It was just a lot of interest from students on campus for healthier and then also plant-based foods. So it started as just a really kind of impromptu small event, and it’s grown every year. So we see the demand,” Ritchie said.

This year, Dining Services invited the Lentil Board, Beyond Meats and the Wildcat Farm to go head-to-head with their plant-based meals. “We get to see how people respond to different things,” Ritchie said. “Today we’re actually doing a competition, so the dish that is the most appreciated will try to find a spot for it on the menus.” 

According to the students at the event, it was a net positive for all. “I’m always happy to see more options on campus being tested that help out other students.” Bree Chandler, a Psychology major, said. 

Students had many options to choose from such as pea-based chicken strips and quinoa cakes. Representatives from the Menus of Change University Research Collaboration (MCURC) were also in attendance at the event, educating students on how CWU’s collaboration with MCURC has effected real change on campus. 

Representing MCURC was Torin Munro, CWU’s dining systems analyst. “We joined together with a bunch of schools from around the world to promote 30 different points of sustainable and healthy eating. We also participate in research programs,” Munro said. 

According to Munro, through collaboration with the MCURC, Central was able to reduce 22% of greenhouse emissions from certain food venues by supplementing plant proteins on the menu.

Attendees hoping to catch a bite could choose to sit on picnic blankets or in chairs, watching a live chef demo for plant-based lettuce wraps. The event drew in people from all over campus with its accessible format and central location.