Local leaders and businesses in Detroit are stepping up to encourage the entire city to combat climate change.
Organizers and participants of Eat for Impact aim to reduce the city’s environmental impact by increasing access to plant-based foods. For the month of September, seven Detroit restaurants are serving meals that promote a healthier, more sustainable food system, according to a news release.
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The specials include:
- Roots Village Meal: Curry with Your choice of Rice, Ginger Curry Chickpeas, And Greens.
- Just Plants Village Meal: Ginger Curry Chickpeas, Sweet & Spicy Plantains, and Sweet Potato Sunflower Butter Stew
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- Crispy Cabbage: Wok-seared cabbage tossed with chili oil, walnuts, and a touch of umami for the perfect balance of flavor and crunch.
- Jerk Roasted Cauliflower Steak: Charred cauliflower steak marinated in house-made jerk seasoning, served with sweet potato salad and finished with a vibrant mango-chile glaze.
- Golden Hour (Mocktail): Passionfruit, turmeric, ginger, basil
- Seared King Trumpet Medallions: Corn-infused cashew puree, crispy shallots, preserved lemon oil.
- Seared Polenta Cake: Grilled escarole, roasted turnips, lemon caper emulsion, parsley breadcrumbs.
- Marry Me Chickpeas: A creamy, dreamy, and utterly irresistible dish made with tender chickpeas, sun-dried tomatoes, and a rich, velvety sauce.
- Stuffed Portobellos: Portobello mushrooms are roasted to perfection and filled with a hearty and flavorful blend of vegetables and quinoa.
- Mushroom Calamari: Cornmeal-battered, fried oyster mushrooms with a lemon tarragon mayo
- Seasonal Soba Salad: A cold soba noodle salad with seasonal veggies and a toasted sesame dressing
- Black Bean Smash Burger: Black Bean patty, eggless sriracha chimichurri mayo, plant-based pepper jack cheese, spicy pickled veggies, and arugula on a challah roll, served with chips or mixed green salad.
- Green Goddess Grilled Cheese: Swiss cheese, spinach, sliced avocado, gremolata, microgreens, grilled multi grain bread, served with chips or mixed green salad.
- Avocado Artichoke Toast: Smashed Avocado, herbed artichoke, edamame, pickled red onion, micro greens, olive oil drizzle, lemon infused sea salt, on grilled thick-cut sourdough.
- Cauliflower al Pastor: Tender cauliflower marinated in smoky chili paste with pineapple, then roasted until golden for a sweet-spicy twist on a classic Al Pastor.
- Roasted Garden Veggie Soup: A comforting blend of carrots, celery, tomatoes, bell peppers, zucchini, and potatoes, topped with house-made garlic croutons for a satisfying crunch.
- Michigan Cherry & Dragonfruit Lemonade: Michigan cherries meet tropical dragonfruit in this bright, refreshing lemonade.
- Spicy Watermelon Tequila Cocktail: House-infused tequila with fresh jalapeño, lime, and watermelon juice, served with a chili-salt rim and a touch of elderflower.
At the end of the month, a comprehensive climate report will be published about their impact. This report will highlight the greenhouse gas savings from all participants, including restaurant sales, and any additional food-related efforts from partners like climate offices, community events, and local businesses.
In the past, Planted Society has worked with more than 350 restaurants and has launched 16 different Eat for Impact initiatives. On average, each initiative has helped save an impressive 70,000 pounds of greenhouse gases and 1 million gallons of water, highlighting the substantial environmental impacts of plant-based choices. Further, partner restaurants report an impressive increase in sales during the campaign month; in the last Eat for Impact initiative, over $76,000 in sales was generated from plant-based specials, directly benefiting the local economy. Past initiatives have reached an average of 600,000 individuals, according to the press release.