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FSA Leads the Way to a Sustainable Future with Earth Day Pop-Up Event

Stony Brook students Kenny Desai and Kailyn Binder assist Nestlé Corporate Chef Alex Dino and Alan Baglivo, Regional Account Manager with Awesome Burger sampling

The Faculty Student Association (FSA) and Culinart welcomed Nestlé to campus on April 22 for Earth Day. Stony Brook University students were one of the first in the country to try the triple play — Vegan Bacon Cheeseburger. Sweet Earth® Foods, a Nestlé brand and award-winning plant-based food innovator, launched a pop-up with three flavor-forward, mindful and 100% plant-based menu items, plus free swag.

Stony Brook students Kenny Desai and Kailyn Binder assist Nestlé Corporate Chef Alex Dino and Alan Baglivo, Regional Account Manager with Awesome Burger sampling
Stony Brook students Kenny Desai and Kailyn Binder assist Nestlé Corporate Chef Alex Dino and Regional Account Manager Alan Baglivo with Awesome Burger sampling.

The Faculty Student Association is proud to be Long Island’s most awarded dining program and a nationally recognized leader in sustainability. Stony Brook’s food service partner, CulinArt, strives to provide an exceptional dining experience that is environmentally responsible, all while serving thousands of customers every day.

“Everyone deserves to eat well, which is why FSA makes it its mission to serve authentic, craveable and sustainable cuisine every day,” stated Van Sullivan, FSA Executive Director.

This event was part of Earthstock 2021featuring a mix of in-person and virtual events for a weeklong celebration of Earth Day. While educating students about a more sustainable diet, Nestlé Corporate Chef Alex Dino offered samples of three plant-based recipes including the Awesome Bac’n Cheeze Burger made with Curry Masala-Cucumber Raita on a Bun, Mindful Chick’n made with Chik’n, Asparagus, Thai Basil, Dried Chili Peppers, Sweet and Spicy Plum Sauce and Rice and the Awesome Bolognese made with Awesome Grounds, Rotini, Marinara, Basil and Shaved Parmesan Cheese. 

“Plant-based diets represent a major opportunity to reduce greenhouse gas emissions, and using healthy cooking methods and knowing how to make the most of your vegetables can help you get all the benefits a plant-based diet offers,” explained Dino.  After tasting the products, students completed a survey to provide feedback about the taste, texture and quality of the products.

Each semester the FSA collects feedback about student preferences through online feedback forms, social media channels, QR codes in the dining locations and students connecting with dining managers at the location. The fall semester has shown that many students are looking for tasty ways to add more plant-based foods into their diet. This comes as no surprise after a recent Gallup survey found that 77% of Americans had reduced meat consumption in the past twelve months and almost six in ten Americans report that they are transitioning to a more flexitarian or semi-vegetarian diet.

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