Happy October everyone, and welcome to another edition of Good News Friday! Today, we’re covering the decline of the Scottish oil industry, international climate change litigation, and greener building codes in California.
Scotland reassesses its oil industry: After pressure was successfully placed on the British government this year to revisit offshore oil field licenses, Scotland has faced a reckoning over the future of its oil industry. Previously a booming business, North Sea oil outputs have been on the decline for the last several years and stand in opposition to British climate goals. As a result, attention has increasingly been paid to offshore wind, which is well-suited to the region and could replace the economic loss caused by the decline of oil.
Image Credit: Jan-Rune Smenes Reite via pexels.com
2. Wave of climate litigation expected: After a Dutch court ruled in May that Royal Dutch Shell must cut its emissions in line with the Paris Agreement, activists are hopeful that further litigation against pollution corporations can help pick up the slack left by weak environmental regulations. With that in mind, the International Federation for Human Rights (FIDH) recently launched its #SeeYouInCourt campaign. To date, the campaign has seen multiple NGOs and human rights organizations file lawsuits against major polluting companies, which often bear the biggest responsibility for climate change.
3. California announces greener building codes: After California made headlines in 2018 by establishing a mandate for rooftop solar on all new residential construction, the state is back at it again with new laws to reduce energy consumption. The California Energy Commission recently approved new codes that encourage electrification, the use of more efficient appliances, and less energy-intensive heating and cooling systems in new homes and some businesses. Given that “fossil-fuel combustion attributed to residential and commercial buildings accounts for roughly 29 percent of total U.S. greenhouse gas emissions” (C2ES) and approximately 12% of the U.S. population lives in California, these new regulations could have a serious impact on carbon emissions.
That’s all for this week! Until next time, and feel free to contact us if you have any positive environmental news you would like to contribute!
Welcome to another edition of our Good News Fridays series! Today we are looking at environmental aspects of the upcoming federal budget reconciliation bill, a new way to store electricity generated by solar power, and a study on mitigating the impact of oil palm forests.
House committee approves environmental provisions: The federal House Committee on Energy and Commerce on Monday voted to advance several aspects of the upcoming reconciliation bill, including provisions related to air pollution, hazardous materials, and water. These provisions contain a fee on methane emissions and funding for lead pipe replacement, a green bank, Superfund cleanup and environmental justice grants.
2.Companies to test electric vehicle batteries for solar storage: OCI Solar Power, CPS Energy, and Hyundai Motor Group signed an agreement to test recycled electric vehicle (EV) batteries for solar energy storage. The goal is to have a trial energy storage system installed by September 2022. EV sales and solar power installations have steadily grown over the last decade, priming this initiative to help combat the future problem of what to do with increasing numbers of EV batteries as they reach the end of their lifecycle.
3. Making oil palm plantations more sustainable: A new study targeting the environmental impact of palm oil plantations found that intercropping—growing two or more crops in close proximity—can reduce the environmental degradation caused by oil palm farming without impacting palm oil yield. This study is impactful because it confronts the common belief among some palm oil farmers that monocultures are essential to maximize crop output, paving the way for a new, more sustainable way of doing business.
That’s all for this week! We hope to see you again next Friday, and feel free to contact us if you have any positive environmental news to share in the meantime!
When nuclear power is used on a commercial level to produce electricity, one unavoidable byproduct is high-level nuclear waste (HLW) in the form of spent fuel rods. Currently, the only strategy the United States has to manage this waste, which takes thousands of years to decay, is to build a site underground, known as a permanent repository, where the waste can be stored until no longer dangerously radioactive. The only problem with that plan? The U.S. does not have a permanent repository built, and the only substantive plans for a storage site in Nevada have been plagued by political obstacles and local opposition.
For my junior independent work as part of my task force for the School of Public and International Affairs, I analyzed the current state of repository policy, why climate change might make the need to figure out a permanent solution even more urgent, and what policy changes could be implemented to streamline federal decision making on nuclear waste. My paper is titled “Commercial High-Level Nuclear Waste in the United States: Overcoming Political Barriers to Short- and Long-Term Storage Solutions.” I chose to examine nuclear waste because with climate change growing worse, there are a lot of questions about whether nuclear power, as an emissions-free electricity source, should be part of a renewable energy transition; these questions, however, tend to ignore existing issues of nuclear waste, which will only grow if nuclear power increases. I also was really interested in the idea of bringing climate change directly into this debate.
Map of the continental United States with all on-site temporary storage locations for spent nuclear fuel (SNF), a type of high level waste (HLW). My independent work focuses on the commercial SNF storage sites, especially those on the coasts, which could potentially be threatened by climate change-driven sea level rise. (Image Credit: Congressional Research Service, 2020)
On-Site Waste Storage, Political Obstacles, and Climate Change
Due to the lack of a permanent repository, America’s 80,000 metric tons of domestic HLW from commercial nuclear power (CNP) is temporarily stored on-site at nuclear power plants, as the map above shows. The operation of existing nuclear power plants increases that HLW by 2,000 metric tons/year. In my analysis of the causes and consequences of this on-site storage dependence, I found:
The federal government is obligated to build and manage a national permanent repository under the Nuclear Waste Policy Act (NWPA) of 1982;
Utility companies that produce nuclear energy have been forced to manage on-site HLW, leading to lawsuits against the Department of Energy (DOE) that have resulted in $8 billion worth of payouts to utilities;
Many temporary storage sites are financially unsustainable, threatened by the limited lifespan of temporary facilities, and at risk of flooding from climate change-driven sea level rise;
Yucca Mountain, the only possible repository location currently capable of being licensed under the NWPA, is not in operation mostly due to political opposition rather than technical obstacles; and
Funding mechanisms for the Nuclear Waste Fund (NWF) hinder the DOE’s ability to implement short-term solutions made necessary by the above financial and environmental concerns and which would reduce some of the urgency to build a permanent repository.
In other words, my analysis found that the United States’ nuclear waste problem will grow more expensive, unsafe, and dire the longer a solution is delayed.
Dry cask storage barrels, a common type of temporary on-site storage for HLW. At best, this storage method can last for approximately 100 years, far less than the thousands of years required for HLW to lose its dangerous radioactivity. (Image Credit: Nuclear Information and Resource Service)
Fixing the Problem
In light of my findings, I made a list of policy-based recommendations which could reduce the current strain on temporary on-site storage in the short term and/or bring the United States closer to constructing and operating a permanent repository in the long term:
A working fund for DOE and Nuclear Regulatory Commission (NRC) repository siting/licensing efforts (i.e., finding and approving new feasible repository locations) should be established outside of the NWF. Fees on nuclear power producers should be reinstated and added to this fund.
The NWPA should be amended to allow for the use of federal and private consolidated interim storage facilities (CISFs) to fulfill the growing need to move HLW away from on-site storage.
A consent-based repository siting approach should replace the existing process to overcome political hurdles. Yucca Mountain should be reevaluated under this new siting system.
HLW that is most threatened by sea level rise and/or is most expensive to keep in temporary storage should be prioritized for transportation into CISFs and/or repositories, once available.
America’s nuclear waste storage problem is a complicated one, but that is all the more reason why it cannot continue to be ignored. Questions of nuclear power’s role in America’s energy transition to confront climate change cannot be fully and accurately answered until short- and long-term HLW storage solutions are implemented.
Welcome to our final edition of Good News Friday for the 2020-2021 school year! This series has been fun and insightful to make, and we hope to continue it in the fall. Today we are covering renewed American efforts to reduce methane emissions, an innovative way to limit excess nitrogen pollution in water, and Belgium’s recent commitment to confronting global deforestation.
U.S. Senate reinstates methane leak rules: On Wednesday, the Senate voted to effectively reinstate (by rolling back a Trump administration rule) an Obama-era regulation designed to regulate methane emissions from oil and gas well leaks. Passage of the rule in the House and approval by President Biden are expected next month. The move comes as new National Oceanic and Atmospheric Administration (NOAA) atmospheric data recently revealed that 2020 saw the largest annual increase in atmospheric methane since measurements began. The United Nations is also expected to release a report next week declaring that targeting methane emissions reductions is essential to mitigating climate change. (As a greenhouse gas, methane has a global warming potential 28 times greater than that of carbon dioxide).
A new way to reduce algal blooms: Harmful algal blooms–overgrowths of toxic algae in water frequently in response to an excess of nutrients like nitrogen and phosphorus–can cause illness in humans and aquatic animals alike. Nutrients commonly end up in bodies of water via agricultural runoff, because farmers use nutrient-based fertilizers to grow crops. There are a variety of ways to try and filter out these nutrients from runoff, but a growing field relates to denitrifying bioreactors: namely, bacteria capable of processing nitrogen to remove it from water. A new study has found that filtering runoff through wood chips, which contain nitrogen-processing bacteria, can lead to a 20-40% reduction in the amount of nitrogen in the runoff. The study is promising because accessing wood chips is relatively easy and sustainable, making this a convenient way for farmers to process their runoff and prevent potentially harmful algal blooms.
Belgium bans palm- and soy oil-based biofuels: Belgium’s Minister of Environment and Climate, Zakia Khattabi, recently announced that the country would ban biofuels within its borders made from palm and/or soybean oil by 2022. Denmark, France, and the Netherlands have all made similar announcements. The move signifies Belgium’s first step as part of its membership in the Amsterdam Declaration Partnership, a group of nine European countries which aims for “deforestation-free, sustainable commodities.”
We hope you’ve enjoyed this series! If you have any questions or things you would like to see as part of Good News Friday in the future, please feel free to contact us.
The time has come; It is the final stop on the Plant Based Food Tour of Princeton. This week we’ll be hitting up a variety of restaurants. We’ll give you our take on ice cream, pizza, and fully plant-based restaurants. Have you been curious about dairy free options at local ice cream shops, but still too nervous to take the leap? We will convince you! Wondering how pizza can be vegan? You’ll be surprised. Overwhelmed by all the different options at the local juiceries and plant-based restaurants? We’ll help you figure out what’s best for you. While this may be the final stop, we hope that we’ve encouraged you to continue to pick plant-based options when dining out in Princeton and wherever else you go. You can do something good for both your body and the planet!
Sweets
Thomas Sweet – Most Likely to Make You Feel Like a Kid Again
Price: $
Bang for Your Buck: ★★
Creativity: ★★★
Plant Forward: ★★
Taste: ★★★
Ease of Access: ★★★
Thomas Sweet is most well-known for its blend-ins, which are a variety of toppings that you can get mixed with ice cream in a special machine to create a soft serve-like consistency. Because I wanted to sample the shop’s vegan options, however, I wasn’t able to get any of the flavors that were available for blend-ins. Their only vegan offerings were two flavors of sorbet: watermelon and pineapple. I ordered a single scoop of the watermelon, which I thought had a bit of an artificial candy-like flavor. The texture of the sorbet was quite enjoyable, though; I was expecting something like Italian ice and so was pleasantly surprised by how smooth it was. While Thomas Sweet may not be the best place to go if you’re looking for vegan frozen desserts, the blend-ins looked super fun, and I would definitely recommend giving them a try if you eat dairy. The store is not too far from campus and there are some outdoor tables right outside, perfect for a sunny outing with a few friends. I also loved how charming it was inside, with bright colors, whimsical decor, and even a funhouse mirror. Overall, Thomas Sweet is my ideal childhood ice cream shop with some creative twists!
Bent Spoon – Most Vegan-Friendly Ice Cream in Princeton
Price: $
Bang for Your Buck: ★★★
Creativity: ★★★★★
Plant Forward: ★★★★★
Taste: ★★★★★
Ease of Access: ★★★★
Bent Spoon will never fail to surprise you with their creative flavors. This holds true when it comes to their plant-based options. Their vegan flavors currently entail dark chocolate, raspberry, mango, organic coconut, cookies and cream, blood orange, and coffee coconut. I tried the organic coconut, cookies and cream, blood orange, and coffee coconut.I was thoroughly impressed with them all, but I think my favorite was the coffee coconut. Most ice cream shops typically only offer sorbets as their dairy-free options, so I love that Bent Spoon offers some more traditional, creamy/milky dairy-free options such as cookies and cream. Their creamier, more traditional ice creams seam to be coconut-based, so if you like coconut, this is perfect! They also hit it out of the park with sorbets if you are looking for a fruity, summer vibe. Regardless of what you’re in the mood for, if you are looking for plant-based ice cream, Bent Spoon has you covered.
Halo Pub – Creamiest Ice Cream in Princeton
Price: $
Bang for Your Buck: ★★★★
Creativity: ★★★★
Plant Forward: ★★
Taste: ★★★★★
Ease of Access: ★★★★
Overall, I had a really great experience at Halo Pub, but it did come with some disappointments for the vegan in me. I was disappointed to discover that their sorbets still had dairy in them and they were all out of their dairy-free flavors (but I will definitely return to try the dairy-free when they are back!). Because of this, I ended up ordering cookie dough and M&M ice cream which were both absolutely delicious! That said, as I’m writing this a couple hours later, I’m definitely having stomach pains. I would say the deliciousness was definitely worth it for me, but if you are more strict with your plant-based diet, be sure to go when their dairy free flavors are available!
Pizza
Jules Thin Crust – Most Likely to Challenge Your Notion of Pizza
Price: $
Bang for Your Buck: ★★★★
Creativity: ★★★
Plant Forward: ★★★★
Taste: ★★★★★
Ease of Access: ★★★★★
Jules Thin Crust doesn’t just provide your simple cheese pizza — indeed, they offer an impressive number of coded options and toppings from which you can choose! While many of their options are cheese-based or include meat, they also present several vegetarian and vegan-friendly options, including many no-meat pizzas, one vegan option, custom pizzas, and vegan cheese substitutes. After perusing their menu online, I ordered a mini Mexican pizza and a field salad with balsamic dressing. It took me just a minute to walk from the gates to pick up my food! The mini pizza was equivalent to about 2 slices of a large pizza, and at $8.25, was pretty good value for all the toppings you get: tomatoes, corn, scallions, cilantro, mozzarella, and chipotle sour cream, all on top of a delicious black bean spread on a crispy thin crust! Although the cilantro was a bit overpowering, the fresh tomatoes and sour cream really complemented the black beans well. The organic salad, albeit a bit pricey at $9.25, was well-sized and flavorful. The dried cranberries, apples, goat cheese, and balsamic were pretty standard additions but nonetheless delicious! Overall, I was pleasantly surprised by Jules’ Mexican pizza, and would definitely try their other special, non-cheese pizzas again.
Pizza Den – Most Plant-Friendly Pizza Place
Price: $
Bang for Your Buck: ★★★★
Creativity: ★★★
Plant Forward: ★★★
Taste: ★★★★
Ease of Access: ★★★
Overall, my experience at Pizza Den was really great. I ordered a Tomato Pie, which had no cheese, making it vegan and absolutely delicious! I also ordered the Brooklyn Pie which was even more delicious with a fluffy crust, a lot of sauce, and only small pieces of whole mozzarella (which is great for the plant-based eater like me who will eat cheese sometimes but doesn’t want so much that it will make her stomach hurt!). They also have the option to use daiya cheese (vegan cheese) which I love for the dairy-free and pure vegans out there! Last, I ordered the Nutella and banana dessert pizza. I’ve never had a dessert pizza before and I really enjoyed the sweet treat! I also ordered it all through Snackpass and was able to get a discount code so the ordering process was seamless and the price was right!
Fully Plant-Based
Fresca Bowl
Price: $
Bang for Your Buck: ★★★★
Creativity: ★★★
Plant Forward: ★★★★★
Taste: ★★★★
Ease of Access: ★★★★★
Fresca Bowl offers almost an overwhelming variety of options. Not only do they offer a variety of plant-based bowls (acai, pitaya, kale, chia, and oatmeal), but they also have smoothies, toast, salads, soups, coffee, and poke bowls. I tried the Fresca Acai bowl, the Pesca Noce toast, and Green Machine smoothie. The Fresca Acai bowl was not only delicious, but I was very satisfied with how large the bowl was. It was densely packed with fruits, granola, nutella, and acai, leaving me feeling very full. I feel that sometimes restaurants skimp out on the acai bowl, but Fresca Bowl certainly does not! They have a variety of toasts, both savory and sweet, but the Pesca Noce is a sweet toast with peaches, cream cheese, granola, honey, chia seeds, and cinnamon. It was also really filling and delicious. I highly recommend treating yourself for breakfast or even dessert with the Pesca Noce toast. Last but not least, I tried the Green Machine smoothie. Don’t be afraid to get your daily greens in; this smoothie was delicious and still pretty sweet, despite the main ingredients featuring both kale and spinach. Fresca Bowl is a great and convenient stop to get you plant-based fixings in and they have lots to offer. Maybe too much if you’re the indecisive type!
Playa Bowls – Most Colorful Smoothie and My Favorite Acai Bowl
Price: $
Bang for Your Buck: ★★★
Creativity: ★★★
Plant Forward: ★★★★★
Taste: ★★★★
Ease of Access: ★★★★
For the last stop on my plant-based food tour, I went to Playa Bowls. There I got a Pura Vida açai bowl and a pitaya smoothie. The açai bowl surpassed my expectations. It had the sweetness of honey, fruitiness of açai, blueberries, and strawberries, and the crunch of delicious granola. It was nicely cold and I recommend it. The smoothie didn’t quite meet how delicious it looked. Being a bright pink pitaya mixture, I expected lots of fruity flavor. What I got was nicely creamy, but not very flavorful. It was very far from the sweetness, acidity, or kick usually present in a good fruit smoothie.
I love the inside of Playa Bowls. It is located on Hullfish Road next to Lan Ramen and down the street from the public library. I was asked whether or not I wanted a bag and I did not receive any unnecessary plastic or waste. The plastic smoothie cup claims to be made of recycled plastic and the shop advertises their commitment to reducing waste. I recommend ordering the Pura Vida or another açai bowl the next time you go to Playa Bowls.
Tico’s – Most Fantastically Fruity Flavours
Price: $
Bang for Your Buck: ★★★★
Creativity: ★★★★
Plant Based: ★★★
Taste: ★★★★★
Ease of Access: ★★★★
Got a sweet tooth? Love you some fruit? Want to combine the two? Look no further than the astounding establishment that is Ticos! Located on Spring Street, Ticos is a Princeton town stalwart that is totally worth your time. For this review I ordered their Pina Colada smoothie and the Sweet Thing organic bowl, both of which were packed with fruity goodness and left me very satisfied long after the food had disappeared. I have never tried a smoothie bowl with a guava base before and the Sweet Thing bowl really impressed me. The Pina Colada smoothie is my go-to when ordering at Tico’s and I cannot rave about it enough. The menu at Tico’s is mostly fruit items, but you can order quesadillas as well. There is a large range of plant-based options, but keep in mind that all of their smoothies contain yoghurt, so if you are searching for a wholly vegan option you will have to ask them to substitute the yoghurt for ice. I have never had a bad experience at Ticos and I doubt you will either; go on… Check it out!
Planted Plate – Most Plant-Based Plate in Princeton
Price: $$
Bang for Your Buck: ★★★★
Creativity: ★★★★★
Plant Forward: ★★★★★
Taste: ★★★★
Ease of Access: ★★★★★
Wow. So many plant-based options to choose from. My personal favorite was the cauliflower bites. They would certainly satisfy a buffalo wing craving anyday. The vegan ranch was also a wonderful dipping sauce. I was surprised by the pitas served with the hummus; they were warm and both crispy and soft. 10/10 would recommend. The main dish I had was the cali burger, which was good, but a little dry. The bread and toppings were, however, very fresh and I felt like I was eating good, quality ingredients. Hot take: Planted Plate has the best french fries in Princeton. I also learned that if you’re on snack pass you can get 25% your first order at Planted Plate and if you’re a student you can get 10% off anytime!
Arlee’s Raw Blends – Best at Making the Ingredients Shine
Price: $$
Bang for Your Buck: ★★
Creativity: ★★★★★
Plant Forward: ★★★★★
Taste: ★★★★
Ease of Access: ★★
While the focus at Arlee’s might be on juices, don’t be deceived—they have a surprising amount of variety in their menu items, including breakfast items, wraps, salads, snacks, desserts, and even pizza. Furthermore, everything is completely plant-based! My sweet tooth was calling and I was especially enticed by their plant-based cheesecake, so I ordered two slices, one strawberry and one mango. For my daily caffeine fix, I also got a cold brew latte made with almond milk. As a big fan of fruity desserts, the cheesecake was right up my alley. It was lighter than traditional cheesecakes but still had a nice tang, and the crust made from raw almonds actually resembled a graham cracker crust more than I expected. I personally liked the strawberry better than the mango, but would happily take another slice of either! One note is that you should avoid letting the cheesecake sit for too long—I left it at room temperature for a few hours before finishing it, and the texture softened a lot once it was no longer chilled. The cold brew latte was sweet but refreshingly so, with a pronounced cinnamon taste. It did seem a little watery to me, especially because I tend to like strong coffee drinks. That being said I finished it easily (and also loved the glass bottle it came in!). One drawback is that the items at Arlee’s can be quite pricey ($8.99 for each slice of cheesecake and $10.99 for a 16oz. latte). While perhaps not affordable on a regular basis, and also a little far from campus (near Hoagie Haven), the quality of the ingredients at Arlee’s and its exciting plant-based menu make it a great place for a special treat.
This series is a collaboration between student group, Greening Dining and the Princeton EcoReps
*** We are not food critics, but food enthusiasts. This is in no way intended to be a formal critique or review of any restaurant in Princeton, merely a way to encourage students to try more plant-based options when dining out.
Welcome to the fifth stop on our Plant-Based Food Tour of Princeton, and definitely the one a lot of us were most excited for! This post will be your ultimate guide to deciding where to beg your parents or significant other to take you out to dinner, while also keeping the plant-based diet in mind! We’ve discovered that even at a steakhouse, you can still eat plant-based. We hope this post inspires you to both treat yourself and the planet with these high-end plant-based options.
Agricola Eatery – Most Plant Forward
Price: $$$
Bang for Your Buck: ★★★
Creativity: ★★★★★
Plant Forward: ★★★★★
Taste: ★★★★★
Ease of Access: ★★★★★
It is probably safe to say that Agricola is the most plant-forward of the high-end restaurants in Princeton. I went on a beautiful sunny day and enjoyed their outdoor seating on Witherspoon St. I tried their two entrees that they note as being “inspired by the cultural shift towards sustainable, plant-based eating.” To say that I was thoroughly impressed is an understatement. The LoRe Pea Ravioli featured several veggies such as carrots and peas, used a very creative pea filling, and was topped with an almond pesto. The Spring Vegetable Barigoule was a delicious soup with peas, carrots, mushrooms, and artichokes as well as sourdough bread. Both entrees exceed my expectations by far. They were completely plant-based, tasty, and filling.
I also tried the Roasted Local Mushrooms, Broccoli Rabe, House-made Fries, and Avocado as sides. They were all fantastic. The fries were the perfect balance of fresh and fried, the broccoli rabe had a nice kick to it, and the avocado was light and simple. The Roasted Local Mushrooms were the star of the sides, though. They were hands-down the best mushrooms I have ever tried. Overall, this meal was very tasty and, most importantly, extremely plant forward. Oftentimes, vegetarian options at restaurants are very dairy heavy. I loved how creative Agricola was with their plant-based options and loved that they were fully plant-based. Agricola is helping lead the cultural shift to healthier and more sustainable diets!
Winberies – Most Surprising Plant-Based Creativity
Price: $$
Bang for Your Buck: ★★★★
Creativity: ★★★
Plant Forward: ★★
Taste: ★★★
Ease of Access: ★★★★★
For the type of place that serves bar food, I was really surprised with the amount of plant-based options Winberies has to offer! Most places have plant-based appetizers and salads, but Winberies actually had two entrees that I could order! For an appetizer I ordered the beer baked pretzel sticks. It came with three large sticks, which I thought was decent for the $9 price, and they were super fluffy and salty. The perfect appetizer! For entrees, I ordered the veggie rice bowl and the housemade vegetarian burger. While I think the veggie rice bowl could’ve had more flavor, I was really impressed with how many vegetables were included in the bowl and how light the entree was. Typically, restaurants like this tend to make things super heavy, but the veggie rice bowl was delightful and felt good to eat! Most innovative was the housemade vegetarian burger. The burger was made out of portobello mushrooms, brown rice, oats, and beets, and had a really shocking look and consistency. It honestly looked like a real burger and gave a beyond burger vibe but with whole vegetables instead of the scientifically created beyond meat. The burger was definitely mushier than other veggie burgers I’ve had but was really exciting to try and tasted pretty good! Last, but certainly not least, was the apple crisp for dessert. The dish had diced apples warmed up with rum caramel sauce, hazelnut streusel, and vanilla ice cream. How could you go wrong?
Overall, Winberies really surprised me with their thoughtfulness for plant-based eaters and I would not hesitate to go again with some friends!
Witherspoon Grill – Fanciest Restaurant With the Best Bread
Price: $$$
Bang for Your Buck: ★★★
Creativity: ★★
Plant Forward: ★★
Taste: ★★★
Ease of Access: ★★★★
Witherspoon Grill is located in Hinds Plaza in the centre of downtown Princeton. The restaurant has a large outside eating area for the summer months, and impeccable service. Make no mistake: Witherspoon Grill is a restaurant committed to serving meat, and as such their plant-based options are thin. I ordered most of their non-meat options: Fries, Onion rings, Artichoke Francaise, Asparagus, and the Ricotta Ravioli. A veritable feast. While all of these options were really tasty, they were mainly appetizers, and the only entrée option that was in any way plant-based was the Ravioli. The star of the main meal was undoubtedly the artichoke francaise, however the sauce was a little thick and I left feeling extremely full. This was possibly contributed to by the fantastic desserts: flourless chocolate cake and peanut butter lava cake. Ultimately, I would encourage you to eat out at Witherspoon Grill, but keep in mind that you are going to be limited on creative plant-based options. Oh and one last thing: their bread is fantastic!
Mediterra – Most Fresh Ingredients
Price: $$$
Bang for Your Buck: ★★
Creativity: ★★★
Plant Forward: ★★
Taste: ★★★★
Ease of Access: ★★★★
Mediterra did not have many options that did not include meat or cheese. I tried the Pasta-less lasagna which was flavorful and featured some fresh eggplant, but the portion was very small for the $25 cost. The Market Bowl was tasty and a fun mix of different vegetables. One the side I tried the papas bravas and burrata with fried artichoke. The papas bravas was definitely the best bang for your buck item in terms of plant-forward options at Mediterra (only $8). Without it I definitely would have left hungry. The fried artichoke was fun to try, but the portion size was quite small and the flavor of the artichoke was hidden by the frying method. I was pleased with the chocolate ganache tart as dessert. The rich chocolate tart was complimented well by the coconut crema and raspberry sauce. Overall, I enjoyed the food, but it was unsatisfied with the small portions for a big price. It was clear the ingredients were fresh, which was a plus.
Local Greek – Most Comprehensive Platter
Price: $$-$$$
Bang for Your Buck: ★★★
Creativity: ★★
Plant Forward: ★★★
Taste: ★★★
Ease of Access: ★★★★
For week 5 of the Plant-Based Food Tour, I ate at Local Greek. This restaurant has its main location a 12 minute walk from Fitzrandolph Gate. It also has a location with takeout and very limited outdoor seating on Nassau Street reviewed last week. Over two trips, I tried two entrees, a side, and a salad.
The first entree I tried is the Greek Falafel Platter, which is a vegetarian option. This falafel was good, but it didn’t set itself apart from other falafels. The accompanying tzatziki sauce improved this and made the falafel less dry. This platter also comes with a small salad, some pita bread, and a choice of rice or fries. I enjoyed the salad, but like the falafels, it didn’t impress me too much. The fries and pita were fine, if standard.
The second time I ate from Local Greek, I decided to try something new. This was the Gigantes entree, described as large lima beans in a Greek herbed tomato sauce. As seen in the picture below, this is the dish that made my desk look like a bit of a crime scene (presumably because it tipped and spilled during my walk home). I quite enjoyed the warmth of this dish and the heartiness of the lima beans however. Because I am not familiar with this dish, I don’t know if the oily quality of the sauce is typical, but know that this is how the dish was for me.
Lastly, I tried the Horiatiki salad and the hummus. The salad was fine; I appreciated the feta cheese, but the dressing didn’t add much and there was little else done to the cucumbers, tomatoes, onions, and olives besides being sliced up. The hummus tasted pretty standard as well, though I appreciated the chunkier texture of the chickpeas.
Local Greek is located at the intersection of Leigh Ave and John St with a satellite location on Nassau St. The restaurant offers limited indoor dining, takeout, and outdoor seating. There is a good amount of plant-based options on the menu and they are clearly labelled with “vg” for vegetarian and “vn” for vegan. Order the Greek falafel platter for a solid plant-based entrée with a side of fries and a small salad.
La Mezzaluna – Most Welcoming High-End Restaurant
Price: $$$
Bang for Your Buck: ★★★
Creativity: ★★
Plant Forward: ★★
Taste: ★★★★
Ease of Access: ★★★★
After seeing rave reviews for the rigatoni vodka at La Mezzaluna, I had to give it a try for myself. I certainly wasn’t disappointed—I especially loved the sauce, which was rich, creamy, and slightly sweet (would recommend using it as dip for the complimentary bread!). I was even able to sub whole wheat penne for the rigatoni at no additional cost, which I appreciated since most restaurants charge extra for whole wheat pasta. The portion size for the entree was generous and definitely left me feeling satisfied. I also ordered an appetizer of arancini (rice balls) and a side of wild mushrooms. While both were solid dishes, the rigatoni vodka was by far my favorite, and I do wish that the portion size for the mushrooms was a bit bigger. The overall menu at La Mezzaluna is not especially plant friendly, as it uses a lot of dairy ingredients, but there are nonetheless a number of great vegetarian options — rigatoni vodka, vegetable risotto, pumpkin ravioli, truffle gnocchi, and fried zucchini blossom, to name a few. Located down Witherspoon Street, the restaurant is relatively close to campus and seemed quite popular when I went to pick up my food. It has a classy vibe but still retains a welcoming and relaxed atmosphere, making it the perfect place to celebrate a special occasion or to simply enjoy a delicious restaurant meal.
Alchemist and Barrister – Tastiest Brussels Sprouts Appetizer
Price: $$
Bang for Your Buck: ★★★
Creativity: ★★★
Plant Forward: ★★
Taste: ★★★★★
Ease of Access: ★★★★★
Alchemist and Barrister far exceeded my expectations to say the least. A big contributor to this was an appetizer special they had for the week which was crispy brussels sprouts with almonds and an asian sauce. I went to eat here with some friends and the brussels sprouts were immediately gone, everyone raving about the amazing flavor. If you see this menu item on the weekly specials again, you must go! An absolute 10/10 and I plan to try and make brussels sprouts at home like this! The other appetizer we ordered was the cauliflower crusted pizza which had mozzarella, pesto, and diced tomatoes. I thought this pizza made for the perfect appetizer and the cauliflower crust was a delicious, plant-forward edition. Lastly, I ordered the beyond burger which was probably the best beyond burger I’ve had at a restaurant. They made the burger really thick, which is my personal favorite type of burger, and the brioche bun, red onion, and arugula were all really awesome editions. The french fries on the side were crisp and flavorful and the pickle was beautifully salty and crunchy. I can honestly say I would return to Alchemist and Barrister and would be excited about doing so… especially if they have those brussels sprouts!!
Mistral – Most Interesting-Tasting
Price: $$$
Bang for Your Buck: ★★★
Creativity: ★★★★
Plant Forward: ★★
Taste: ★★★★★
Ease of Access: ★★★★
Mistral is a sophisticated restaurant and bar at the end of Witherspoon, right across from Princeton Public Library. While it has a relatively few vegetarian options (and no vegan options), their dishes are all quite tasty. The ambience is rather cozy, and the atmosphere is not too formal, despite being a high-end restaurant. This week I ordered the endive and beet salad, the herb and ricotta ravioli, and the chocolate tart. I was extremely satisfied with all three dishes, but the highlight of the meal was actually the beet salad. The mix of textures and tastes was well-composed and well-executed. Mistral was an overall positive experience, and I am glad to have visited this week.
This series is a collaboration between student group, Greening Dining and the Princeton EcoReps
*** We are not food critics, but food enthusiasts. This is in no way intended to be a formal critique or review of any restaurant in Princeton, merely a way to encourage students to try more plant-based options when dining out.
Are you in the mood for a delicious breakfast or a quick snack? This easy vanilla muesli bowl is a great way to spice up a healthy classic with fresh fruit. You can make this bowl without spending time in a kitchen cooking anything, though you will need access to a refrigerator if you’d like it very cold. There are several things about this recipe that make it sustainable. For one, few of the ingredients are heavily processed. Additionally, the milk alternatives mean there was no cow required, saving methane emissions and large water usage. Lastly, you can make the fruit more sustainable sourcing it from the most local providers. I’ve even grown strawberries at home, so you can reduce pollution and follow this recipe with fruit fresh from your garden. You can also modify this recipe to include as much or as little sugar as you’d like.
Ingredients:
1 / 2 cup old – fashioned oats
1 / 2 cup vegan milk
1 tablespoon honey
2 strawberries
1 banana
Nuts, chocolate, or any other fruits you’d like to use
Steps:
Step 1: To start, combine the oats with the milk and 3 / 4 of the honey. I didn’t have any old-fashioned oats so I substituted instant oats from the U-store. I also used soy milk from the dining hall, though I would have chosen oat milk if it was available. Oat milk is often creamier and uses less water than almond milk. Once combined in a bowl, you can put the bowl in the refrigerator for 15 minutes. If you don’t have access to one like me, it’s perfectly fine without doing so.
Step 2: Cut up your bananas into coins and strawberries into small pieces. Put these fruit toppings on the oat and milk mixture and add any chocolate, nuts, granola, or fruits you’d like. I had a little honey left over, so I drizzled that on top. Enjoy!
School district goes solar: Arkansas’ Batesville School District recently installed 1,500 solar panels, enabling the district to produce roughly half of its energy needs from solar power. Batesville schools now join the approximately 7,300 school buildings across the country relying on solar energy. The district’s decision reflects the gradually decreasing cost of solar installation and increases in solar energy capacity, providing hope that more school buildings will soon do the same.
Businesses call for emissions reductions: This week, over 300 businesses executives representing companies with a collective 6 million employees and $3 trillion in annual revenue signed an open letter to President Biden asking for tougher American carbon emissions cuts as part of the Paris Agreement. The letter requests a target of a 50% reduction in greenhouse gases compared to 2005 levels by 2030. When the United States initially joined the Paris Agreement in 2016, the emissions reduction goal set by President Obama was 26-28% below 2005 levels by 2025. If adopted, this new proposal would constitute a near-doubling of current emissions targets.
Virginia restricts plastic use: Virginia’s Governor Ralph Northam recently signed an executive order to reduce plastic waste in his state by phasing out the use of non-reusable plastics at all state institutions, including state agencies and colleges, over the next 120 days. The order also mandates that state institutions craft plans to eliminate all non-medical single-use plastics by 2025. Given that Virginia either burns or sends to the landfill 23 million tons of solid waste each year, this new rule could provide some relief to the state’s infrastructure while being significantly more sustainable.
That’s all for this week! We hope to see you again next Friday, and contact us if you have any positive environmental news to share!
Welcome to the fourth stop of the Princeton Plant-Based Food Tour! This week we are hitting it off by exploring the vegetarian and vegan on-the-go options, as always highlighting the accessibility, cost, taste, plant-based ‘friendliness’ and creativity of the different restaurants on Nassau and in the vicinity. We hope that reading this post may inspire you to venture out to get some plant-based goodness, and next week we will be bringing you a review of Princeton’s high-end restaurants!
Jammin’ Crepes – Most Locally-Sourced Food
Price: $$
Bang for Your Buck: ★★★★★
Creativity: ★★★★
Plant Forward: ★★★★
Taste: ★★★★★
Ease of Access: ★★★★
Jammin’ Crepes is, hands down, one of the best, coolest places on Nassau. For starters, they sell homemade preserves – how cool is that? Jammin’ Crepes also have a great focus on sustainability: for example, they source from local farmers and food artisans, thus reducing the carbon footprint of the food that they serve. As I stood in the restaurant waiting for my order of a vegan veggie kimchee crepe, I noticed several posters about reusing and recycling and eating locally on the walls, reflecting the overall sustainability focus of the establishment. The Jammin’ Crepes indoor space is amazing – with wooden decor, their menu displayed on wooden-framed blackboards hanging from the tall ceiling, jars of preserves lining the walls, it is like a funky countryside house in the middle of pretentious Princeton architecture.
The vegan veggie kimchee crepe that I got had roasted cauliflower, kale, kimchee and baby spinach (the cauliflower and kale being the ‘seasonal vegetables’ components of the crepe). A little skeptical about this combination at first, I was astonished at how finger-licking yummy the crepe was. While the kimchee spoke to the pickle- and preserves-making skill of Jammin’ Crepes suppliers, the other greens worked very well together to make this crepe taste more like a home-made savoury pie. Although vegan and hence not containing cheese, the filling was soft and stringy and went well with the crepe itself, which, by the way, despite being gluten-free, was absolutely delicious. The portion size was very big; the kimchee made the crepe moderately spicy and also quite messy to eat, so I was glad I was back in my dorm, able to help myself with a knife and fork. Overall, would 10/10 recommend Jammin’ Crepes as a cool sustainability-focused place on Nassau that serves fantastic crepes!
Small Bites by Local Greek – The Biggest Small Bites
Price: $
Bang for Your Buck: ★★★★★
Plant Forward: ★★★
Taste: ★★★★
Ease of Access: ★★★★
Too tired to make the trek to Local Greek? No worries, Small Bites by Local Greek can satisfy your gyro cravings right on Nassau Street. They offer a vegan gyro that will easily fill you up. It was delicious too, featuring an assortment of vegetables and hummus. It even came with a bonus side dish. I also ordered a side of Greek fries which you can never go wrong with. On top of all this, they gave me a student discount as well, bringing my total to $12 which, for the amount of food I got, was a steal. I would highly recommend checking out Small Bites, especially on a sunny day when you can sit outside while you enjoy your gyro!
Princeton Soup and Sandwich – Cutest Restaurant and Most Complete Meal
Price: $$
Bang for Your Buck: ★★★★
Plant Forward: ★★★
Taste: ★★★
Ease of Access: ★★★★
Despite being located just behind the Nassau Inn in Palmer Square, Princeton Soup and Sandwich is undoubtedly a hidden gem. I ordered my meal (their soup and half sandwich combo, with fresh made lemonade) and immediately received a text saying that it would be ready in 10. I rolled up to the restaurant, which has a really cute little outside seating area, and found my food already ready and waiting for me. My soup was tomato and basil with rice, twinned with their vegetarian gazpacho sandwich. I thoroughly enjoyed both of these items and the tomato soup was especially delicious. Their freshly made lemonade was a really nice addition to the meal, which was finished off with one of their chocolate chip cookies. Ultimately I was left feeling very satisfied with my order; I mean, what more could I have asked for? Overall the Princeton Soup and Sandwich menu doesn’t have a huge amount of vegetarian/vegan options but those that they do have are extremely good. I would definitely urge you to check it out; if not for the food, then for the vibes of the restaurant, which are honestly immaculate!
Say Cheez – Most Cheese Options
Price: $
Bang for Your Buck: ★★★★
Creativity: ★★
Plant Forward: ★★
Taste: ★★★
Ease of Access: ★★★
This week on the plant-based food tour, I went to Say Cheez Cafe. This restaurant primarily serves grilled cheese sandwiches, but offers mac and cheese, empanadas, and soups as well.
There are various grilled cheese sandwiches on the menu, but I chose to build my own. This option means selecting one bread, two cheeses, one topping, and a sauce for a total of $4.95. I chose white bread, pepper jack, mozzarella, and Daiya vegan cheddar cheeses with jalapeno toppings and oil and vinegar sauce. The jalapenos were the highlight of my sandwich. The vegan cheese fell a little short of my expectations, but it was inoffensive and I appreciate it being an option for an extra $1.65. The bread was nicely grilled, the vinegar sauce added a nice acidity, and the sandwich was nicely wrapped for eating wherever.
I also tried the Tiger fries from Say Cheez. These are the standard fries dressed with “homemade Tiger sauce.” I liked the sauce, but it didn’t blow me away. It was creamy and slightly spicy. I mixed the ketchup packets in my takeout bag with the Tiger sauce and I much preferred that combo. The fries themselves were fine, though I would have preferred them to be a little more crispy and salty.
At Say Cheez, there is an acceptable amount of vegetarian options, but the only vegan one is to build a grilled cheese with only the vegan cheese. For non-vegans, two cheeses are free with extras costing more. Moreover, there is no vegetarian or vegan protein option. I received a plastic fork in my takeout bag without asking for one, so comment if you’re able to use reusable utensils.
Say Cheez Cafe is located on the campus side of Nassau Street in the same building as Thomas Sweet. There is outdoor seating, takeout, and delivery. Try the Daiya vegan cheddar cheese to see if you can replace dairy.
Ficus – Best Boba!
Food:
Price: $$$
Bang For Your Buck: ★★
Creativity: ★★★
Plant Forward: ★★
Taste: ★★★★
Ease of Access: ★★★
Boba:
Price: $$
Bang For Your Buck: ★★
Creativity: ★★★
Plant Forward: ★★
Taste: ★★★★
Ease of Access: ★★★
Since we came back to campus, Ficus has been my favourite location to catch up with friends over a drink. This restaurant/cafe opened in January 2021, and so it is most well-known as “the new boba place”. The menu is indeed pretty drink-focused, but they do also offer some light lunch options e.g. ‘lifestyle bowls’ and sandwiches. For instance, a vegan friend of mine whole-heartedly recommends the eggplant sandwich. Sadly, I avoid gluten, so when I went to do the review, I got a Beet and Orange Salad, a Chocolate Croissant (for a friend) and Brown Sugar Boba Milk Tea. The combination was a little strange, due to the limited vegetarian gluten-free options.
The salad came with some goat cheese to sprinkle on top and a zesty dressing that brought out the freshness of the arugula leaves. Not salty, but rather sweet and flavorful, it reminded me of the RoMa beets salad (for those who know it). It was not very filling though, so I probably would not recommend making it your lunch if you are hungry. As for the dessert, my friend said that she really enjoyed the chocolate croissant and to me the boba was, as always, supreme. I will definitely keep coming back to Ficus for the amazing bubble tea that they offer – while they have fewer options than Kung Fu Tea and slightly higher prices, I much prefer Ficus boba and I also love the friendly service and the general atmosphere at Ficus. There is a cafe/serving area on the ground floor, with a seating area for dine-in upstairs and one outside. The restaurant is a good 10 min walk past Green Hall on Nassau, but the yummy drinks more than make up for it and especially on a sunny day the walk provides even more time to chat with friends!
Diesel and Duke – Most Likely to be Cheap and Meatless on Mondays!!
Price: $
Bang for Your Buck: ★★★★★
Creativity: ★★★
Plant Forward: ★★★★
Taste: ★★★
Ease of Access: ★★★★★
Next Monday I highly recommend checking out the Meatless Monday deal at Diesel and Duke. Ordering online I was able to get a Beyond® Burger as a part of their Meatless Monday deal for just $5, a Kale Krunch salad for $3.28, and FREE order of fries! I was satisfied with the amount of food for a low price. The Beyond® Burger didn’t completely fool me like other plant-based burgers, but with all the toppings it gave me the feeling that I was eating a hearty burger. The kale krunch salad was not the freshest, but I appreciated the healthy side option. The free fries were a nice added treat! Overall, they have a variety of plant-based options and on any day of the week their regular burgers can be replaced with a Beyond® patty for just $3. It was super easy to order online and the food was ready in no time.
Olives – Most Options & Best Tasting!
Price: $$
Bang for Your Buck: ★★★★
Creativity: ★★★★
Taste: ★★★★★
Ease of Access: ★★★★★
Olives is a small but reliable stop for grab-and-go, located a short walk down Witherspoon. With a rather large menu, they are sure to have something for both vegetarians and vegans. I ordered the Santa Monica wrap ($9) on the vegetarian specials menu, as well as the baklava ($3), which was described as “the best in town”. I was extremely satisfied with both items. The wrap had an ample filling of hummus and vegetables. The baklava was also surprisingly good, and was not overly sweet, which is a common flaw I find in baklava. I will definitely be coming back to try some of their other menu items, and for the baklava too. Altogether Olives is possibly a somewhat hidden gem on Witherspoon and is definitely worth giving a try despite it being a small shop.
This series is a collaboration between student group, Greening Dining and the Princeton EcoReps
*** We are not food critics, but food enthusiasts. This is in no way intended to be a formal critique or review of any restaurant in Princeton, merely a way to encourage students to try more plant-based options when dining out.
Are you ready for your mind to be blown? This is the easiest and most delicious vegan curry recipe you could ever find. Not only will it make your taste buds happy, but it will make the earth happy, too. Legumes are twenty times less land-intensive and emit twenty times less greenhouse gas emissions than ruminant meat. Chickpeas are also a far more resource-efficient protein than meat. Check out this quick and climate-friendly recipe to make your diet more sustainable!
Ingredients:
2 cups of rice (for serving)
1 tbsp of any oil of your choice
1 medium chopped onion
3 cloves garlic
1 tbsp fresh ginger
½ tsp black pepper
½ tsp salt
½ turmeric
2 tsp ground coriander
1 tsp curry powder
1 14.5 oz can of diced tomatoes
2 14.5 oz cans of chickpeas/garbanzo beans
1 14.5 oz can of coconut milk
Steps:
Step 1: Start cooking the rice before you do anything else. The curry cooks quickly so you want to give the rice time to cook so that it is ready when the curry is.
Step 2: Chop the onion and prepare your spices. Drain and rinse the chickpeas.
Step 3: Heat a skillet with 1 tbsp of oil over medium heat. After a couple of minutes, toss in the chopped onion. Cook for two minutes until it starts to become translucent.
Step 4: Add the spices followed by the chickpeas. Give that just a minute or two to cook.
Step 5: Then add the diced tomatoes with all the juices and the coconut milk. Bring to a slight boil and cook for 5-7 minutes. Stir occasionally.
Step 6: Serve over rice and enjoy!
This series is brought to you by student group, Greening Dining
