July 31, 2026
Veg Up soft launches 40% plant-based menu at PNU canteen
By Thania Florendo
Plant-based dishes sold out at the Philippine Normal University (PNU) canteen as Tzu Chi’s Veg Up soft launch officially introduced a 40% plant-based menu on July 30, making PNU the first campus to implement the initiative.
Following months of menu development, food-tasting sessions, and culinary training, four featured plant-based viands—Bicol Express, salpicao, menudo, and bopis—were added to the canteen's regular menu. The dishes quickly sold out during lunchtime as students embraced healthier meal options.
Students, faculty, and staff also gathered at the Veg Up booth, where they sampled the featured dishes through free tasting cups. Tzu Chi volunteers answered questions about plant-based nutrition, ingredients, affordability, and sustainability, and invited visitors to write pledges committing to healthier food choices.
Collette Cuarteros, a student from the Straight Bachelor-Master in Teaching Social Sciences program, said she was surprised by how closely the dishes resembled traditional meat-based meals.
"When we came close to the booth, we noticed that there were meat-like chunks. We know that these vegan alternatives are available, but they remain inaccessible to us," she said, adding that she now looks forward to purchasing the meals now that they are available on campus.
Another student, Renneil Puertollano from the Bachelor of Secondary Education major in Mathematics, shared that he is used to eating what was served on the table.
"I was pleasantly surprised by how it tastes because usually when we hear vegetables, there's nothing special that would make you choose them over other options. It may not be exactly like the original dish, but it is almost similar," he said.
Self-proclaimed picky eater Bea Hernandez, a Social Studies student, said she usually considers taste, price, and texture before choosing what to eat. Although she regularly prepares protein-rich meals such as tofu sisig and tortang talong, she was trying string beans for the first time through the plant-based salpicao.
“The salpicao I tasted has string beans and it is actually my first time eating string beans. I liked it. If these kinds of plant-based meals are available in our canteen, I will be a repeat customer,” she said.
The initiative also received strong support from the university administration. PNU Director of Administrative Services Jenny Malitao praised the project, saying the dishes are both flavorful and visually appealing.
“This project is very innovative. It brings out creativity to make food more enticing for the students to eat vegetables. It is one of my mandates to promote the health benefits of eating plant-based meals and I am very much willing to commit myself to supporting this program,” she said.
The same dishes offered during the free tasting were also available at the school canteen, where they sold out during lunchtime. Encouraged by the positive response, Veg Up Project Manager Alyssa Rafael said the team is optimistic about sustaining the program through student participation.
“We are partnering with student organizations that will serve as on-the-ground partners in gathering feedback, monitoring implementation, and helping sustain the program within the campus,” she said.
The PNU soft launch follows the successful Pilot Plate food-tasting sessions and culinary training conducted over the past months, marking the first full implementation of Veg Up in a partner school.
With students responding positively to the new menu, Tzu Chi and its partners hope to expand the initiative to more schools and universities, making plant-based dining more accessible, affordable, and enjoyable for Filipino learners.
Tzu Chi staff and volunteers led the free food-tasting booth of plant-based dishes in catering to the students on July 30.
Curious students flocked to and lined up at the booth between their classes.
Students were treated to free tastings of the featured plant-based dishes.
Plant-based menudo is a savory tomato-based stew made from Textured Vegetable Protein (TVP), carrots, and potatoes.
Bicol Express is a fiery, creamy, and savory Filipino stew with Textured Vegetable Protein (TVP) simmered in coconut milk and plenty of chili peppers.
Plant-based salpicao won over students with its authentic taste, making it the most popular dish for repeat orders.
Veg Up’s version of bopis is made from tofu sautéed with onions, carrots, and potato.
A growing crowd of students gathered in front of the Veg Up booth, eager to taste the food and learn more about the project.
Questions and inquiries from the students were addressed by Tzu Chi volunteer Sally Yuñez (first from right).
Bea Hernandez (second from left), together with her friends, listens as Tzu Chi Program Officer Lineth Brondial (first from left) shares her personal journey of becoming vegan.
Project Manager Alyssa Rafael engaged with students and gathered feedback.
Joseph Luceño, director of Auxiliary Services and Business Development at PNU (first from left), takes a photo with the students who were pleased with the plant-based viands.
Student Renneil Puertollano (center) and his friends agreed that the salpicao was one of the event's standout dishes.
At lunchtime, Renneil Puertollano (center) bought the salpicao with rice, available for ₱65 at the school canteen. “I think it will become a habit, at least for our friend group, to explore more plant-based meals.”
The students gave the dishes’ taste and texture positive reviews.
PNU administrative staff member Ayllo Cortez praised the plant-based menu, saying it suits the Filipino palate.
Jenny Malitao (center), the director of Administrative Services, was among the first customers to buy plant-based viands in the canteen.
Collette Cuarteros enjoys the expanded plant-based menu as she chooses her lunch.
The cafeteria was filled with students who excitedly tried plant-based meals for the first time.
Following their lunch, students stopped by the booth to write their pledges in support of a more plant-based lifestyle.
Tzu Chi staff, youth, and volunteers ended the soft launch with optimism after receiving strong support and positive feedback from students.