Hello, everyone! My name is Allison McNulty, and I just completed my food service management rotation at Emerson Hospital in Concord, MA. When planning my event for the internship, I implemented a plant-forward selection focusing on fall produce. My goal was to introduce at least a handful of people to a plant-based, seasonal meal that they enjoy and want to recreate at home. Concord, MA is a town with a taste for avocado toast and farm-to-table meats, so I worked to incorporate some specialty offerings that might satisfy this taste for casual elegance.
For the event, I personally made a Sodexo recipe spaghetti squash pie (requiring the preparation of 20+ spaghetti squashes!) and a homemade persimmon cake. I also crafted a recipe for a kale and sweet potato panini station which included thick sliced whole wheat bread, provolone cheese, caramelized onion, a homemade herbed mayonnaise, and balsamic spread. I was asked for the panini and squash recipes multiple times! Even several days later, I had hospital staff seeking me out to ask about spaghetti squash. I was elated with the positive feedback, encouraging me to incorporate more education on the benefits of indulging in seasonal produce and a plant-based diet. Plant-based diets are not only highly beneficial for our health, but also help to reduce greenhouse gas emissions. In a more affluent area like Concord, MA, incorporating plant-based options can come with little resistance.
The general attitude of Concord residents allows for high accessibility of meeting nutritional requirements and enjoying fresh, seasonal produce on a plant-based diet. After contemplating my observations from the event, I did some more research on the sustainability of a plant-based diet and read an interesting article from the Nature Journal. I was directed to it by an email from the Academy of Nutrition and Dietetics containing its summary. Essentially, the article communicates that increasing the amount of plant-based meals into an individual’s diet can benefit the environment. It doesn’t necessarily have to be a full-blown vegetarian diet, but increasing the frequency of meatless meals can make an impact. The Western Diet’s primary inclusion of meat and processed foods are projected to increase environmental pressures by 90% in 2050. The process of making animal products contributes 78% of total greenhouse gas emissions. If the growing population continues with the high demand, this could promote dangerous levels of climate change and promote an unsafe environment. This article portrayed that being more mindful of choosing meatless options can provide generous benefits to the environment.
This rotation allowed me to be creative and thoughtful of our food supply, which I will take with me in my career. I enjoyed the food service environment that sparked curiosity to think critically about our diets and our planet. I’d be curious to hear other’s thoughts on the topic!
Do try the panini recipe at home:
For the event, I personally made a Sodexo recipe spaghetti squash pie (requiring the preparation of 20+ spaghetti squashes!) and a homemade persimmon cake. I also crafted a recipe for a kale and sweet potato panini station which included thick sliced whole wheat bread, provolone cheese, caramelized onion, a homemade herbed mayonnaise, and balsamic spread. I was asked for the panini and squash recipes multiple times! Even several days later, I had hospital staff seeking me out to ask about spaghetti squash. I was elated with the positive feedback, encouraging me to incorporate more education on the benefits of indulging in seasonal produce and a plant-based diet. Plant-based diets are not only highly beneficial for our health, but also help to reduce greenhouse gas emissions. In a more affluent area like Concord, MA, incorporating plant-based options can come with little resistance.
The general attitude of Concord residents allows for high accessibility of meeting nutritional requirements and enjoying fresh, seasonal produce on a plant-based diet. After contemplating my observations from the event, I did some more research on the sustainability of a plant-based diet and read an interesting article from the Nature Journal. I was directed to it by an email from the Academy of Nutrition and Dietetics containing its summary. Essentially, the article communicates that increasing the amount of plant-based meals into an individual’s diet can benefit the environment. It doesn’t necessarily have to be a full-blown vegetarian diet, but increasing the frequency of meatless meals can make an impact. The Western Diet’s primary inclusion of meat and processed foods are projected to increase environmental pressures by 90% in 2050. The process of making animal products contributes 78% of total greenhouse gas emissions. If the growing population continues with the high demand, this could promote dangerous levels of climate change and promote an unsafe environment. This article portrayed that being more mindful of choosing meatless options can provide generous benefits to the environment.
This rotation allowed me to be creative and thoughtful of our food supply, which I will take with me in my career. I enjoyed the food service environment that sparked curiosity to think critically about our diets and our planet. I’d be curious to hear other’s thoughts on the topic!
Do try the panini recipe at home:
- 2 Slices Thick Cut Wheat Bread
- 1, 1 cm Slice of Sweet Potato (Baked)
- ¼ c Fresh Kale
- 2 Tbsp Caramelized Onion
- 1 tsp Balsamic Spread
- 1 tsp Herbed Mayo
- 2 Slices Provolone Cheese
- Prebake sweet potato so it is cool and easy to handle. Heat up panini press
- Spread mayo on one bread slice, and balsamic on the other
- Place a slice of cheese on each slice of bread
- Assemble remaining toppings on one slice, then sandwich bread together
- Spray one side with cooking spray, place that side down on panini press
- Spray other side and close panini press. Keep pressed until bread is crispy
- Remove, cut in half, and serve!
