Reading Time: 2 minutes The egg alternative will be served in cafeterias across the US (Photo: Supplied to Plant Based News0
Reading Time: 2 minutes

Plant-based JUST Egg will soon be available in college, workplace, and healthcare cafeterias across the US.

The product, which is made from mung beans, was created to ‘to scramble and taste just like eggs’ – but with a lower environmental footprint. Its ingredients use 98 percent less water, 83 percent less land and emit 93 percent less CO2e than conventional animal sources.

JUST has signed a contract with major global food services and facilities company Sodexo, which will serve the products in its sites, as part of its strategy to reduce its carbon emissions by 34 percent by 2025, by sourcing responsibly, encouraging plant-based meals and reducing food waste.

Sustainable menu innovation

“We’re thrilled to become a preferred supplier to Sodexo, which serves over 75 million consumers each day,” Josh Tetrick, co-founder and CEO of JUST, said in a statement sent to Plant Based News.

“Sodexo’s sustainable menu innovation initiative has resulted in hundreds of new plant-based recipes and we’re excited to see a range of delicious JUST Egg dishes arrive at clients’ facilities in the months ahead.”

‘Benefits and innovations’

“Sodexo’s Sustainable Diets Strategy in North America has resulted in a number of benefits and innovations for our clients and customers. One specific category of innovation is around plant-based proteins, and one clear product range with immediate benefit is the plant-based egg products available from JUST Egg,” Rob Morasco, senior director culinary development at Sodexo, added.

“Consumers are looking for plant-based items that mimic the foods that they are either not eating any longer or trying to eat less of – for whatever reason – be it wellness, animal welfare or environmental sustainability. JUST Egg products are nearly indistinguishable from their ‘real’ counterparts – they taste like eggs, cook like eggs and can bake like eggs.

“We’ve done a considerable amount of recipe development for our North America customers and will be working with JUST Egg on the next wave of Sustainable Diets innovation for sure.”

Maria Chiorando

Maria is a news and features writer for Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. She was previously the editor of Plant Based News for over 3 years.