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WEST SPRINGFIELD — The Big E announced Thursday that its food lineup for 2022 includes a number of new offering, including flame-grilled vegan options, sweet apple fries, bubble tea, noodle bowls, brunch options and more.

The line-up of new options includes:

 

New Locations

SoulFully, on New England Avenue: 100% vegan, flame grilled burgers, grilled hot dogs, loaded fries, and milkshakes;

Cha Feo, Young Building: various milk teas, boba teas and Thai teas;

Riceballs Arancini, East Road: beef, veggie, big mac, Philly, Italiano riceballs, Arancini;

Ferrindino Maple Farm, Better Living Center: maple cotton candy and maple cream;

Bakery on Brewer, New England Ave.: apple, apple bacon, blueberry and pumpkin fritters;

Sassys Sweet Potatoes, East Road: roasted root veggies, sweet potato tacos, sweet potato bread, sweet potato pie and Southwest sweet potatoes;

The Happy Dough Co., West Road: apple fries and apple fry sundaes;

Villa of Lebanon, Young Building: baba ganoush, baklava, kofta kabobs, falafel, hummus, kataif, kunapa, meat pies, spinach pie and tabouli

BoardWok Noodles, The Front Porch (Inside Gate 5): yakisoba noodles and rice bowls

The Place 2 Be, The Front Porch: breakfast all day: mini fruity pebble/berries and cream pancakes, Mini Nutella and coconut pancakes and milkshakes topped with waffles and pancakes;

Las Kangris Food Truck, Young Building: yellow rice with pigeon peas, baked pork, baked chicken, green bananas “al mojo,” and seafood salad;

Kulfi Ice Cream Taste of Persia, Food Court: Kulfi, a traditional Indian ice cream;

Frankie’s Famous Italian Frozen Lemonade, Young Building: Springfield’s iconic lemon Italian ice;

  

Chick-Fil-A, Springfield Road: chicken sandwiches, wraps and more

The West Side Grille Cider Garden, sponsored by Downeast Cider – Outside the Young Building: a selection of Downeast craft ciders Original Blend and Cider Donut in cans and on draft brewed in Boston; and

Ann Maries Candies, West Road: old fashioned candies, fudge and nuts.

Oldies with New Offerings

The Big E Bakery: For 2022, it introduces an exciting new flavor cream puff, chocolate;

Harpoon Beer Hall, located on New England Avenue will be debuting a completely revamped menu of pretzels including the Oh that’s Sweet pretzel coated in cinnamon sugar crust served with warm caramel dipping sauce;

Chompers on New England Avenue will feature a new chicken pot pie chomper, crunchy balls with chicken, potatoes, veggies, mozzarella and cheddar cheese with a roasted chicken gravy dipping sauce.

Visit TheBigE.com to see a complete list of new food offerings.

Daily News

SPRINGFIELD — From Memorial Day until Labor Day, Freedom Credit Union is hosting a ‘100 Days of Summer Food Drive’ for its 100th anniversary.

Donations will be given to The Food Bank of Western Massachusetts. Freedom Credit Union is also accepting cash donations at all its branch locations.

“The Food Bank of Western Massachusetts has long been near and dear to our hearts for the essential services they provide to people in need throughout our region,” said Freedom Credit Union President Glenn Welch. “Last summer, we raised funds and non-perishable food items on their behalf during the months of June and July. This year, in celebration of our 100th anniversary, we want to make an even bigger impact.”

The drive is not exclusive to credit union members or employees. For each dollar received, the Food Bank is able to provide four meals. Freedom has locations in Springfield, Chicopee, Easthampton, Feeding Hills, Greenfield, Ludlow, Northampton, Turners Falls and West Springfield.

Daily News

 

AMHERST — Bolstering UMass Amherst’s commitment to carbon neutrality by 2032, UMass Amherst Dining Services has made the commitment to measure the carbon impact of their menu. In doing so they will be the first college or university dining program in the country to include carbon footprint for individual dishes. 

The initiative will help students reduce their carbon footprint with their everyday food choices by including a carbon rating on the menu identifiers. In a fall survey of over 800 people, 88% of students indicated the climate crisis informs their decisions at least some of the time. In addition, 75% indicated they believe their food choices impact the environment and 76% said reducing their carbon footprint is important to them. 

Launching during Earth Week, the first phase of this project will feature an A-E carbon rating for all menu items at Hampshire Dining Commons on the menu identifiers, online and on the UMass Dining App. 

Determining the carbon footprint of a dish is a multi-faceted process that incorporates things like water consumption as well as storage and transport. To create a clear, concise way to communicate thesevalues for their customers, UMass Dining is working with My Emissions, a leading provider of food carbon labelling. My Emissions’ standardized process makes it easy to calculate the carbon footprint from a recipe and demonstrates the impact of a customer’s food choices using a rating scale. Factoring in all the contributing elements, My Emissions has developed an A-E rating scale based on the carbon intensity (“A” signals Low impact and “E” signals Very High). 

“Eating low-carbon food is one of the best ways to reduce your carbon footprint,” said Matthew Isaacs, co-founder of My Emissions. “As an award-winning university food service provider, UMass Dining Services are the ideal partner for us to launch our carbon label into the U.S. I hope this inspires people to make more sustainable choices, and that many other institutions follow their lead.” 

 

Said Ken Toong, executive director of auxiliary enterprises, “we are excited to launch this carbon rating system in our dining program as part of our efforts to empower students with information so that they can make educated decisions for both their personal and planetary health,”  

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