ISS Guckenheimer celebrates Earth Day with new program featuring Barilla® legume pastas

ISS Guckenheimer, a leading food services provider in the U.S., announced today that it is celebrating Earth Day with the launch of a new program called Terra Fagioli (pronounced teh-ruh faa-jow-lee), which translates to “earth” and “beans.” The program features climate-friendly, plant-forward dishes, including—as part of a new collaboration—a variety of Barilla Chickpea and Red Lentil pastas. The new program debuts on April 22 in alignment with Earth Day and will be available across the company’s dining facilities.

 

“The launch of this program is the latest example of living our environmental and sustainability values in alignment with our customers—in this case increasing menu options that have low carbon footprints while also delivering an elevated approach to nutrition and culinary innovation,” said Anne Moser, COO of ISS Guckenheimer. “We’re also thrilled to be expanding the depth and quality of our partnership collaborations, which for this program include Barilla, World Resources Institute and Coolfoods, and Beans is How.”

 

Terra Fagioli Program Highlights

The Terra Fagioli program is comprised of an assortment of chef-curated, plant-forward dishes and vegan sauces made from scratch. The single-ingredient legume pastas from Barilla are a good source of protein, providing 21g for Chickpea and 25g for Red Lentil varieties per 3.5oz serving. Recipes included in the program have been meticulously trialed in ISS Guckenheimer’s test kitchens to ensure all ingredients meet low-carbon certification requirements as set by the World Resources Institute while still providing a delicious culinary experience. Items featuring Barilla Legume pastas include:

• Spaghetti & Mushroom Meatballs with parmesan and parsley in a house-made marinara
• Penne with Spinach and Fennel Pesto with lemon, garlic, heirloom tomatoes, shaved fennel, yellow squash, toasted seed crumble, lemon zest and herbs
• Penne Cacio e Pepe with cashew cream, romanesco, herb oil, fresh cracked pepper and pecans
• Penne with Red Pepper Alfredo with lemon, basil, corn, assorted mushrooms, pea tendrils and lemon zest in a roasted red pepper cashew alfredo
• Spaghetti with Lentil Bolognese with assorted mushrooms, romanesco, fried garlic, and fine herbs in a beluga lentil Bolognese

 

As part of the company’s Earth Day programming, Shauna McQueen, Director of Nutrition and Wellbeing, accompanied by seasoned chef Rick Green, Director of Culinary Development, will showcase a three-course menu featuring a Terra Fagioli entree in their Sustainable Entertaining that Wows webinar, which is open to the public and takes place April 24, 2024 at 4 pm ET.

 

Sustainability Programs

ISS Guckenheimer has been aggressively pursuing its food sustainability initiatives. The company is making significant progress in its efforts to halve food waste. Through the Cool Food Pledge, and with support from the Beans is How Coalition, the company is targeting a 25% reduction in food greenhouse gas emissions by 2030. In partnership with the Beans is How Coalition, it is harnessing the nutritional power of beans in the creation of low-carbon meals with emissions of at least 38% below average. Last year, for the second consecutive time, the company also earned the #1 ranking for protein sustainability by The Humane Society of the United States, which noted its commitment to making 55% of menu options plant based by 2025.

 

The integrated facilities management service mix for ISS includes the provision of food, technical, workplace, and cleaning services, among others. The company provides these offerings across major industry segments, including life sciences, healthcare, technology, manufacturing, banking and professional services, and aviation.

 

About The Barilla Group

Barilla is a family business, not listed on the Stock Exchange, chaired by the brothers Guido, Luca and Paolo Barilla. It was founded by their great-grandfather Pietro Barilla, who opened a bakery in Parma in 1877. Today, Barilla is renowned in Italy and around the world for the quality of its food products. With its brands – Barilla, Mulino Bianco, Pan di Stelle, Gran Cereale, Harrys, Pavesi, Wasa, Filiz, Yemina, Misko, Voiello, Academia Barilla, First, Catelli, Lancia, Splendor, Pasta Evangelists and Back to Nature – it advocates tasty, hearty and wholesome nutrition, inspired by the Mediterranean Diet and the Italian lifestyle.

 

When Pietro opened his shop more than 145 years ago, the main aim was to make good food. That principle has now become the Barilla way of doing business, with over 8,700 people working for the company and a supply chain that shares its values and passion for quality.

 

The Group's commitment is to offer people the joy that good, well-made food can bring them, produced with selected ingredients from, as far as possible, responsible supply chains, to contribute to a better present and future. Since 1987, a historical archive has been collecting and preserving the company’s over 145-year history, now a resource open to all via the portal-museum www.archiviostoricobarilla.com.

 

For further info, visit: www.barillagroup.com; Twitter: @barillagroup; LinkedIn: Barilla Group; Instagram: @barillapeople

 

About Beans is How

Both Barilla and ISS Guckenheimer are part of the Beans is How Coalition, collaborating to double global bean consumption by 2028 by getting more beans on the menu, in the garden and on the agenda. Beans are great for the health of people and planet. They are nutrient-dense, rich in protein, dietary fiber, and micronutrients. Incorporating beans and other pulses into agricultural practices improves soil and water quality. They reduce the need for synthetic fertilizers by converting atmospheric nitrogen into a plant usable form, reducing the risks of overapplication. They also use less water than many other crops and proteins and have a long shelf-life. For further info, visit: www.beansishow.org; Instagram and X: @beansishow.

 

About Coolfood

Coolfood is a project by World Resource Institute that helps organizations reduce the climate impact of the food they serve by shifting towards more plant-rich foods. It is a credible and proven way to reduce an organization’s greenhouse gas emissions.

 

For media inquiries:

Peter Mikol, Head of Communications, 210-214-2161