The Sodexo dining team at the University of Vermont dug into a list of 50 ingredients based on their low environmental impact, taste and nutrition profile. World Wildlife Fund and Knorr released the Future 50 foods list as part of a report released in 2019, at the heart of which was a round up the foods that will essentially move us forward.
From the report: “The list of Future 50 Foods…has been developed to inspire a greater variety in what we cook and eat. It is intended to enable three important dietary shifts. First, a greater variety in vegetables to increase intake of vitamins, minerals and antioxidants. Second, plant-based sources of protein to replace meat, poultry and fish, resulting in reduced negative impact on our environment. Third, more nutrient-rich sources of carbohydrates to promote agrobiodiversity and provide more nutrients.”
See how Chef Eric Caravan and the Sodexo team interpreted this list into a memorable meal.
