From the Diamond to the Dining Hall, Aramark Chefs Cook up More Plant-Forward Dishes

Aramark partner ballparks and colleges named among the most
vegan-friendly by PETA

(NYSE: ARMK), the award-winning food and beverage partner of nine Major
League Baseball teams and more than 350 colleges and universities, is
providing guests with greater variety, choice and access to healthier
menu options at ballparks, workplaces, hospital cafés and college and
university dining halls.

These plant-forward, vegetarian and vegan menu options are receiving
attention and recognition, with two ballparks Aramark serves — Citi
Field and Kauffman Stadium – recently recognized on PETA’s
2019 most vegan-friendly ballparks list
and three higher education
partners — University of Florida, University of South Florida and
Arizona State University – appearing on PETA’s
most recent list of the most vegan-friendly campuses


Citi Field, Kauffman Stadium and the seven other ballparks Aramark
serves, have expanded vegan and vegetarian menu options, to ensure they
are providing the choices that meet individual lifestyle and dietary
preferences. Highlights this season include:

  • “32 Ingredient Salad” (Rogers Centre) – Thirty two plant-based
    ingredients including Brussels sprouts, kale, green cabbage, romaine
    lettuce, carrots, butternut squash, red cabbage, white & red quinoa,
    sunflower & pomegranate seeds, orange juice, honey, apple cider
    vinegar, garlic and more (vegan, gluten free).
  • Beyond Burger (Minute Maid Park) – Plant-based Beyond Burger,
    served Caribbean-style, with black beans, avocado pineapple relish and
    Sriracha aioli (vegetarian).
  • Beyond Sausage (Kauffman Stadium) – 100% plant-based sausage
    served with sauerkraut (vegan, gluten free).
  • Elote Topped Tots (Coors Field) – Tater tots, street corn,
    zesty mayo, cotija cheese, cilantro, cayenne pepper and green chili
    queso (vegetarian).
  • Marty’s V Burger (Citi Field) – Dedicated vegan stand.
    • Original – Beyond Burger with melted cheddar “cheese”, special
      sauce, pickles and lettuce.
    • Beyond Bratwurst- Vegan bratwurst.
  • Nourish (Oakland Coliseum) – A portable concession stand
    dedicated to serving healthy fare, including build your own salads,
    rice or quinoa bowls.
  • Questlove’s Cheesesteak™ (Citizens Bank Park) – Founded by
    Questlove, the quintessential Philadelphia cheesesteak, made with
    Impossible 2.0 Meat™, white cheese sauce, signature pepper relish,
    served on a 9” Amoroso roll (vegetarian).
  • Quinoa Blueberry Salad (PNC Park) – Red quinoa, chopped hearts
    of palm, spinach, blueberries, cucumbers, carrots, sunflower seeds and
    balsamic dressing (vegetarian).
  • Veggie Burger (Fenway Park) – Handmade black bean patty with
    arugula, tomato, cucumber and truffle aioli. Served with a side of
    sweet potato fries (vegetarian).

Photos of these menu items can be downloaded


While Aramark’s culinary team was developing new plant-forward menu
options (dishes that center on foods including vegetables, whole grains,
legumes and nuts) for ballparks, chefs in Aramark’s dining operations in
Healthcare, Higher Education and Business Dining have also been busy.

In response to the growing demand for plant-forward menus, the company
recently launched its first dedicated plant-forward dining concept, The
Twisted Beet
. Proof that eating healthy doesn’t have to be boring,
The Twisted Beet’s plant-forward comfort food menu puts a healthy spin
on dishes like meatball subs and mac and cheese, and emphasizes
vegetables, fruits, whole grains and legumes, but still offers a
proportionately small quantity of animal protein.

Photos of The Twisted Beet menu items can be downloaded here.

“As consumers continue to embrace plant forward eating, we’ve stepped up
to the plate and expanded our menu selections, in collaboration with
industry-leading partners, to ensure we’re providing choices that meet
individual lifestyle and dietary preferences,” said Heidi Hogan, Vice
President of Product Development and Culinary Innovation at Aramark.
“We’re continuing to lean on the expertise and creativity of our chefs
to reimagine and innovate dishes that span the spectrum of plant forward
eating; from entrees that emphasize vegetables, to 100% plant-based

Motivated by the company’s groundbreaking Healthy
for Life® 20 by 20 collaboration with the American Heart Association
Aramark launched a major plant-forward
 to elevate the role of fruits, vegetables and whole
grains on its menus. Fueled by the science and research of the
Association, Aramark introduced innovative recipes and aligned with
existing efforts to accelerate climate-healthy menus available on
colleges and universities, hospital cafés and workplace location menus.
Currently, approximately 30 percent of the main dishes Aramark serves
across its college and university dining, hospital café and workplace
locations are vegan or vegetarian.

About Aramark

Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world
champion sports teams, state-of-the-art healthcare providers, the
world’s leading educational institutions, iconic destinations and
cultural attractions, and numerous municipalities in 19 countries around
the world. Our 270,000 team members deliver experiences that enrich and
nourish millions of lives every day through innovative services in food,
facilities management and uniforms. We work to put our sustainability
goals into action by focusing on initiatives that engage our employees,
empower healthy living, preserve our planet and build local communities.
Aramark is recognized as one of the World’s Most Admired Companies by
FORTUNE, as well as an employer of choice by the Human Rights Campaign
and DiversityInc. Learn more at or
connect with us on Facebook and Twitter.


Erin Noss
(215) 409-7403

error: Content is protected !!