Critical Issue Fund grantee organization Drexel Food Lab has partnered with Glen Mills, PA, restaurant terrain in an innovative co-op experience. Through this partnership, Drexel students work not only as line and prep cooks in the kitchen, but also as creators of dishes for terrain’s new sustainability-focused weekend menu. 

The partnership was recently featured in Drexel University’s online magazine Drexel Now. The article explains: “Each three-course menu revolves around a single produce item — tomato, in this case, or corn or melons in the past — with an upcycle goal of using all parts of the plant, including those not typically incorporated into a meal.”