Presented Seaweed Kelp Chickpea Balls to Chefs Jovaughn Boone and Jonathan White, both of whom are decision makers for Aramark and the University. They loved the Kelp and have a variety of ideas that they are going to experiment with. They have a big focus on plant-based food and environmental friendly production of products. The volume at this point is undetermined, but at the busiest facility they serve 4000 meals daily.