Plants that pop

“We have been working on supporting and expanding our plant-based menus by creating some tasty breakfast options, such as a Southern fried green tomato biscuit sandwich with tomato jam. I believe that making strong, comforting foods that meet the portability needed for locations with reduced seating options and increased delivery requests is a step in the right direction.” —Chris Studtmann, Seattle Pacific University

“More plant-based, plant-forward dishes. We're looking into the possibility of adding permanent stations and trying out Indian, Thai and Mexican.” —Rick Farmer, St. Jude’s Children’s Research Hospital