New York University is committed to reducing food-related greenhouse gas emissions by 25% by the year 2030. The food pledge will encompass all dining facilities in NYU’s campuses in Manhattan, Brooklyn, Shanghai, and Abu Dhabi, collectively accounting for 23 NYU-run dining facilities around the world.
NYU joins over 30 other organizations around the world in making a public commitment to reduce food-related greenhouse gas emissions through the Cool Food Pledge.
“When fully operational, NYU’s dining halls serve over 6 million meals each year, which means that addressing the environmental footprint of food is a powerful addition to NYU’s - and New York’s - efforts to curb climate change,” said Andrew Hamilton, President of New York University.
With immediate effect, an increased variety of vegan and vegetarian options will be available at all dining outlets on the NYU Abu Dhabi campus. “NYUAD dining will be bringing these foods to the ‘center of the menu’ to help reduce the intake of high-carbon foods without compromising nutrition, flavor, or quality,” said Adam Kice, manager of NYUAD campus services.
“It is great to see our commitment and participation in tangible greenhouse gas reductions in the future,” Kice added.
Also in honor of World Vegan Day on November 1 and to echo NYU’s commitment, NYUAD Executive Chef Ayman Yatimi shares with us a vegan recipe of baked pesto and vegetable lasagna.
Baked pesto and vegetable lasagna recipe
20 grams of marrow
8 grams of onion
5 grams of garlic
20 grams of carrot
10 grams of green pea
10 grams of bell pepper
15 grams of tofu
3 grams of salt
2 grams of pepper
3 grams of basil leave
2 grams of oregano
10 grams of tomato sauce
10 grams of pesto sauce
8 millimeters of coconut milk
25 grams of lasagna sheet
10 milliliters of olive oil
In a large pot of salted boiling water, cook the lasagna noodles until they are al dente (approximately 6 minutes).
Drain the noodles, rinse them under running cold water and set aside.
In a saucepan over medium heat, add olive oil.
Then, add all the vegetables, cooking and stirring every couple of minutes until the veggies are golden on the edges (approximately 8 to 12 minutes).
Add tomato sauce, pesto sauce, and seasoning and continue stirring for about 4 to 5 minutes. Remove the skillet from the heat and set aside. Blend coconut milk, tofu,until smooth.
Using a casserole dish approximately (10 inch by 15 inch), place a thin layer of sauce at the bottom then place a layer of lasagna noodles over the sauce slightly overlapping until the sauce is covered.
Repeat with a layer of sauce and a layer of lasagna noodles until you fill the dish.
Bake in the oven at 180°c for 10 minutes.