Serving up sustainability: U.S. Rep. Morrison joins climate-friendly cooking workshop

Environmental sustainability isn’t just about recycling and reducing waste. It also includes incorporating more climate-friendly foods into our diets. 

At Eden Prairie’s ECO EXPO on April 12, U.S. Rep. Kelly Morrison joined Wholesome Minnesota’s Jodi Gruhn for a plant-based cooking demonstration to promote sustainable eating. They also discussed a bill introduced last month in the state Legislature that would increase plant-based meal options in Minnesota’s public schools. 

Gruhn is the director of Wholesome Minnesota, whose mission is to accelerate plant-based food offerings in Minnesota’s institutions and create a healthier community. The non-profit organization helps Minnesota’s food service leaders simplify the process of creating culturally inclusive, healthy, money-saving and climate-friendly menus.

Morrison, a physician and Democrat who represents Minnesota’s 3rd Congressional District, said Gruhn’s invitation to cook and talk with constituents at the ECO EXPO was compelling.

“I care a lot about climate issues and nutrition, and this is sort of the intersection of a lot of great things,” Morrison said.

The two chatted with the audience as they whipped up Kick’n Kidney Bean Tacos, using a National School Lunch Program recipe designed to be simple and scalable for school kitchens. Gruhn offered cooking tips and suggestions for flavorful spices while she shared several benefits of plant-based cooking.  

Gruhn said she wants more people to realize that plant-based food can be nutritious and delicious, as well as an environmentally smart choice. “This doesn’t have to mean 100% plant-based,” she said. “Any action you can take towards vegetarian is good for your health and good for the environment.

“People often think of packaging as the main climate impact of serving food but don’t always consider the impact of the food itself,” including how it is grown and processed, Gruhn said. “Climate-friendly food is plant-based, and I’m here to share that message.” 

Collective action via climate-friendly school meals

While individual action is important for sustainability, collective action is even more critical, Gruhn said.

For instance, when a large institution like a school district makes a climate-friendly change to meal menus, the positive effects become amplified, she said: “Schools are, basically, the largest restaurant in the U.S., if you think of the number of meals that are being served every day.” 

For some Minnesota students, the free breakfast and lunch they receive at school are their main sources of nutrition each day, so it is vital that the food is healthy, accessible and appealing.

Gruhn noted that increasing plant-based offerings in schools would have a number of benefits. 

School meals tend to be chicken-based and generally lack fiber, Gruhn said – a problem because fiber is vital to gut health.

“The fact is, 95% of us are fiber-deficient, and the only things that have fiber are plants,” she said. “So let’s up the fiber and maybe decrease the meat a bit, and I think we’re going to see improvements.” 

In a diverse school district like Eden Prairie, incorporating a wider range of plant-based meals would improve inclusivity. “Plant-based food is suitable for lots of different people, not just vegans,” Gruhn said. 

If prepared properly, she noted, plant-based food can be a good option for those who follow halal and kosher diets, as well as those who must avoid allergens such as lactose or gluten. “It increases the number of students who might really like and enjoy that meal,” she added.

Gruhn said that for schools with full kitchens and sufficient staff, incorporating plant-based scratch cooking into menus can be quick and easy. However, for schools that lack full kitchens and rely on ready-made meals, cost can be a barrier, since heat-and-serve foods like plant-based “chicken” nuggets and burgers often cost more than meat-based options.

“The price has come down in the past few years – we just need more demand,” Gruhn said.  

Bill would mandate plant-based school meal options

Morrison and Gruhn also discussed a bill introduced in late March in the Minnesota Legislature that would increase the availability of plant-based options in public school cafeterias. 

Co-sponsored by state Sen. Steve Cwodzinski (DFL-District 49, Eden Prairie), the measure would require public schools participating in the National School Lunch Program to offer at least one plant-based meal option daily when requested in advance by a student, starting in the 2026-27 school year. It would also require schools to provide information about the option to students, staff and families.

The bill defines a plant-based meal as one without animal products – including meat, poultry, fish, dairy or eggs – and requires the meals to meet federal nutrition guidelines. The goal is to offer more dietary choices for Minnesota public school students while ensuring nutritionally balanced options for those who request them.

More information about the bill is available on the website of the Office of the Revisor of Statutes.