UNIVERSITY PARK, Pa. — The annual "Plant Powered PSU" event will take place from 5 to 7:30 p.m. on Thursday, Oct. 24, at St. Paul’s United Methodist Church, located in downtown State College.
Hosted by the Dr. Keiko Miwa Ross Student Farm at Penn State, the open-house style event will feature plant-based food samples, educational stations, and interactive activities. Attendees should enter through the church lobby on E. Calder Way, near the large mural with the entrance to the left.
Plant Powered PSU, an initiative aimed at promoting plant-based diets, invites the Penn State campus and the surrounding community to learn about the benefits of incorporating more plant-based foods into their daily meals. The event will showcase a variety of plant-based meal options and emphasize the environmental and health impacts of dietary choices. Students from several organizations, including the Indian Graduate Student Association, Student Nutrition Association, Mexican American Student Association, EcoReps, Baking Club, Culinary Medicine Club, Food Recovery Network, and Student Farm Club, will highlight the cultural, nutritional and environmental aspects of plant-based eating.
Event Highlights:
- Food sampling: Seasonal dishes such as warm soups, hearty grain salads, and stews.
- Faux meat tastings: Discover how realistic plant-based meat alternatives can taste.
- Recipe cards: Collect recipes and create a personalized recipe booklet to try meals at home.
- Prize drawings: Attendees can enter to win gift cards and plant-based meal kits.
Local sponsors, including Webster’s Café and Catering, Wegmans, Giant Foods, and Nature’s Pantry, have made this event possible. The evening offers a fun and educational experience, showcasing how small dietary changes can contribute to a healthier, more sustainable future.
About the Sustainable Food Systems Network at Penn State
The Sustainable Food Systems Network includes the Dr. Keiko Miwa Ross Student Farm at Penn State, the Student Farm Club, the Food Recovery Network, the inter-college Food Systems Minor, and Course-Client Collaborations. The program aims to develop students' knowledge about sustainable food practices while providing hands-on learning opportunities and positively contributing to the community.