Menus at Hundreds of US Colleges To Be Nearly 50% Plant-Based
The largest foodservice provider in the country has pledged to make at least 44 percent of its menus plant-based, as part of its sustainability targets for planet-friendly food.
The largest foodservice provider in the U.S. has committed to making nearly half of its food on college campuses plant-based, as part of its ongoing sustainability goals.
Foodservice company Aramark announced that 44 percent of its residential dining menu offerings at more than 250 colleges and universities across the U.S. will be plant-based by 2025.
“Increasing plant-based proteins, while decreasing animal proteins, is a major factor in helping us reduce food-related emissions and is responsive to changing consumer dietary preferences”, says Alan Horowitz, VP of Sustainability at Aramark.
Currently, around 26-30 percent of Aramark’s current menu offerings on college campuses are plant-based. As part of the new commitment to drastically reduce the greenhouse gas emissions associated with the food it serves, Aramark will support schools by offering culinary training for staff, broaden its marketing efforts, and introduce new plant-based menu items like entrées.
Why are institutions going plant-based for the planet?
Councils and institutions around the world are introducing initiatives to cut animal products and promote more climate-friendly foods. Berkeley recently became the first U.S. city to commit to phasing out carbon-intensive meat and dairy products at council-run public events and in city buildings. Global companies too are making plant-based pledges: fast-food giant Burger King has predicted that half its menu will be 50 percent plant-based within less than a decade, and has even trialled making plant-based burgers the default option when customers order, as part of its “Normal, or With Meat?” campaign.
The lower carbon-footprint of sustainable plant-based foods isn’t the only reason why institutions are switching up their menus. Public hospitals in New York City recently launched a healthy-eating initiative which made the plant-based option the default meal served to patients. More than half of all patients chose the plant-based dishes, with the successful initiative continuing to help tackle and raise awareness of diet-related diseases.
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