Convenience-store retailers looking to cast a wider net of customers might want to think about sustainable aquatic foods.
CSP sister publication Foodservice Director recently reported that the nonprofit Food for Climate League, Evanston, Illinois, is aiming to put these foods on more menus.
The league in late 2023 partnered with foodservice provider CulinArt Group, Rye Brook, New York, to pilot test a program focused on sea vegetables in three dining programs.
George School in Newtown, Pennsylvania, and Archer School for Girls in Los Angeles added three types of sea vegetable seasonings under the “umami” category at Find Your Flavor stations, Foodservice Director reported.
“Furikake (a blend of dried, roasted sea vegetables, sesame seeds, salt and sugar), wakame, an edible seaweed, and nori flakes, made from the toasted seaweed sheets typically used to wrap sushi, were on hand to customize salads, bowls and Asian noodle dishes,” it said.
The league also gave a study kit to chefs and foodservice directors for help in planning menus. “Through a CulinArt Teaching Kitchen, the chef prepared a Seaweed Avocado Salad made with wakame, encouraging students to taste and smell the sea vegetable,” Foodservice Director said.
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