News Release

Mushrooms, Sustainability, and Student Engagement Take Center Stage at Wyoming Seminary

Metz Culinary Management earns national recognition for sustainability as Mushroom Day delights students with creative plant-based fare

(Dallas, PA – May 28, 2025) – From shiitake mushroom cookies to a hearty wild mushroom quinoa fricassee, Metz Culinary Management treated students at Wyoming Seminary College Preparatory School to a unique and flavorful Mushroom Day as part of the school’s Earth Week celebration. Held on the school’s Upper School campus in Kingston, Pennsylvania, the event highlighted Metz’s ongoing commitment to plant-based dining and environmental sustainability.

The culinary team, led by Metz Executive Chef Michael Malloy, crafted an inventive menu using locally sourced mushrooms from Kegel’s Produce, a regional distributor. Dishes included a roasted button mushroom and kale salad, a creamy quinoa mushroom fricassee made with wild mushrooms and sherry wine, and a standout dessert—brownie-style cookies infused with shiitake mushroom powder and white chocolate chips.

“These kinds of events are fun, but they also serve a purpose,” said Malloy. “They help us engage students with sustainable, plant-forward dishes that challenge perceptions and broaden palates.”

Mushroom Day was just one part of a week-long Earth Week celebration organized by Metz at Wyoming Seminary. Other activities included a meatless Monday, a sustainability-focused lunch featuring dishes like Gobi Manchurian, a popular Indo-Chinese dish of fried cauliflower florets tossed in a rich, savory sauce, and an educational visit from a local beekeeper. A live mushroom log display and informational materials from Kegel’s Produce added an interactive learning element to the event.

The creative, student-focused programming comes as Metz Culinary Management celebrates a major milestone in its sustainability efforts. The company was recently awarded an “A+” grade in the 2025 Food Service Industry Protein Sustainability Scorecard published by Humane World for Animals (formerly the Humane Society of the United States) for the second year in a row. Metz is one of only five food service providers nationwide to receive the top rating, which recognizes companies for meaningful progress toward climate-friendly and animal welfare-conscious food service.

Metz has committed to offering 50% plant-based meals by the end of 2025 and reducing animal protein purchases by 5% annually through 2027.

“This is exactly the kind of creative, collaborative event that supports our sustainability goals and gets people excited about eating plant-based,” said Brian Bachman, Vice President of Purchasing - Culinary at Metz. “Our culinary teams are rising to the challenge, and it’s making a real impact.”

Following student praise for the wild mushroom quinoa fricassee, the dish will be added to Metz’s vegetarian cycle menu beginning this fall—giving guests across all Metz accounts a taste of what’s possible when sustainability meets great cooking.

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About Metz Culinary Management

Metz Culinary Management (Metz) was established in 1994 by entrepreneur John C. Metz as a custom dining management service company with a “Guest First” philosophy serving a variety of market segments, including healthcare, corporate dining, higher education and independent and public-school dining. With the energy and foodservice experience of his son, CEO Jeff Metz, the company continues to expand its footprint and bring innovation to the food service management business. Rated one of the top 15 foodservice management companies in the country, Metz collaborates with its clients to deliver restaurant-inspired experiences to each and every guest. Covering fast casual to fine dining, Metz embraces high standards for ethical responsibility, environmental stewardship and healthy lifestyles through the creation of healthy meals that support wellness.

Contact:

Maureen Metz, Executive Vice President

Metz Culinary Management

570.674.8765 – office

570.814.6757 – cell maureen@metzcorp.com

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