The platform was planned and launched in collaboration with the university’s Office of the Chaplin and the student-run Hindu & Jain Association who provided guidance on Jain diets as well as traditional foods and preferences. From there, Penn Dining’s culinary, wellness, and operations teams worked towards a shared goal; to create a robust, flavorful, and dynamic platform that not only meets students’ needs for Jain cuisine but broadens the campus’s plant-forward movement by featuring global cuisines that have put plants at the center of the plate.
After months of menu development, training, and conversation, Global Garden launched at one of Penn Dining’s largest cafes, 1920 Commons, in October. In addition to one full vegan meal, Global Garden offers one full lacto-vegetarian meal prepared in accordance with Jain principles daily at lunch and dinner.
A couple of the main principles Penn Dining follows for Jain dishes include taking steps to reduce risk of cross-contact with meat, fish, and poultry and providing lacto-vegetarian meals that avoid root vegetables. Basmati rice and a rotating Jain vegetable are served alongside curries such as saag paneer and paneer makhani, dal, and chana masala.
Pakoras, samosas, and breads such as roti and naan are offered to round out the meal, and fresh toppings such as jalapenos, cucumbers, cilantro, and raita add a final touch. Penn Dining’s house-made garam masala, featuring freshly toasted and ground spices, connects many of the dishes.
The station has seen increased foot traffic since the launch. Additional flavors, such as Thai- and Vietnamese-inspired dishes, will make appearances at the station as well.
One of the most rewarding aspects of the station is the students’ feedback. Comment cards accompanied the station throughout the first several weeks of its launch and were lauded with 5-star reviews. “Love the saag paneer and roti! So tasty,” “Best food I’ve had all year! Please make again,” and “Love all of the variety and clear labeling! It’s nourishing, great for me as a vegan, culturally expansive, beautiful, and delicious” were just a few of the comments received by the team. Overwhelmingly positive remarks were received by campus partners, too.
It’s another great collaboration for the Penn Dining team, which also provides comprehensive programs for Halal and Kosher dining. Building on that foundation, Penn Dining continues to lead the way in creating menus that honor all communities. —Sarah Goff, wellness manager, University of Pennsylvania
photo: Derrick Gattis (left) and Shavina Williams (right), cooks at 1920 Commons who helped open the station
