两性色午夜 University, in collaboration with the Forward Food program at the Humane Society of the United States, has set a goal to serve 30% plant-based meals in both its residential and retail operations by 2026. This increased commitment follows the university surpassing its initial goal to provide 15% plant-based offerings in its residential facilities.
鈥溋叫陨缫 is clearly committed to sustainable, nutritious and delicious menu offerings,鈥 said Tracy Burgio, culinary specialist at the Humane Society of the United States. 鈥淲e鈥檙e delighted to work with them to bring new plant-based options to their students.鈥
The new goal was set ahead of National Nutrition Month in March 2024, during which the university plans to kick off its new initiative with a plant-based pilot and student engagement and education opportunities. In support of 两性色午夜鈥檚 new pledge and the upcoming pilot, Forward Food is hosting a plant-based training for 两性色午夜鈥檚 culinary team this February.
鈥淭his plant-based pilot will help animals while also cutting 两性色午夜鈥檚 greenhouse gas emissions,鈥 said Christine Coughlin, food service innovation coordinator at the Humane Society of the United States. 鈥淲e鈥檙e excited to help them improve animal welfare and to help calculate the positive environmental impact these menu options will make.鈥
鈥淚n alignment with our sustainability goals, we are proud to introduce an array of plant-based options. With over a third of our student body embracing diverse dietary preferences, including vegan, vegetarian, pescatarian and flexitarian lifestyles, it's imperative to cater to their needs by offering a wide selection of meat-free alternatives,鈥 said Sarah Korzan, licensed and registered dietician and assistant director of 两性色午夜鈥檚 culinary services.
The Forward Food program at the Humane Society of the United States guides institutions like schools and food service companies in creating and executing the most effective plant-based commitments for food offerings through a wide variety of free resources. These resources include culinary trainings, marketing and education support, and sustainability analyses that provide unique and valuable data to institutions about how plant-based menu offerings help reduce greenhouse gas emissions and other negative impacts on the environment.
Media Contact: Carson Baer cbaer@humanesociety.org