25 September 2015
Cornell Dining and Hampton Creek have teamed up to bring 10X sustainability to the Cornell campus! This month, we've replaced all mayonnaise across Cornell Dining's eateries with eggless, dairy-free, gluten-free, kosher, and vegan Just Mayo.
Just Mayo is just one of the revolutionary products from Hampton Creek, founded by Cornell University alum Josh Tetrick. (We're also serving the company's vegan Just Cookies, starting with a few of our dining rooms.)
You may already have spotted the Just Mayo dispensers at our grills and in dining rooms. We're also using Just Mayo to make wraps and sandwiches for our FreshTake coolers around campus, and you'll find single-serving packets, too. Earlier this year, 7-Eleven made the same switch, company-wide!
In addition to being vegan, gluten-free, and kosher, Just Mayo has 30% less saturated fat than Ken's or Hellman's mayonnaise, and has no cholesterol. Each serving of Just Mayo even saves four gallons of water compared to production of traditional mayonnaise.
Spread across the Cornell campus, Just Mayo and Just Cookies will help us save millions of gallons of water, hundreds of thousands of square feet of farmland, millions of grams of carbon emissions production, and tens of millions of grams of sodium in our diets. It's also part of our increasing effort to make sure that if a dish can be vegan, it should be vegan.
We're delighted to share the news of our partnership with Hampton Creek to offer good food that's good for the planet, as part of our overall initiative to adopt the Menus of Change principles of healthy, sustainable, delicious food choices across campus.