• Stanford R&DE
  • Culinary Institute of America
  • Stanford Medicine/SPRC


Lentils.org is actively working to increase the awareness and consumption of delicious and nutritious lentils in North America. High in protein and fiber, lentils are an economical and sustainable source of plant-based protein. Lentils, as well as other pulses, use less fertilizer and improve soil health by fixing nitrogen back into the soil during the growing process. Lentils and other pulses also have a low carbon footprint, are resilient in the face of climate change, and require relatively low water inputs. Lentils.org is proud to work on behalf of growers who are committed to sustainable agricultural practices and respecting the environment.

With a specific focus on the foodservice industry and working with the innovative thought leaders in the college and university (C&U) space, Lentils.org looks forward to working with you to advance menu innovation using lentils as your go-to source of plant protein on your menus. Lentils are an affordable tool to carry global flavors when promoting healthy menu tactics like “The Blend”, “The Protein Flip”, and building creative “Power Bowls.”

Learn more at www.lentils.org/foodservice/

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