The University of Michigan has committed to having 55% of its menu offerings be plant based by 2025. To accomplish this goal, the university is partnering with the Humane Society of the United States (HSUS).
“We are excited to continue to collaborate with the talented culinary staff at the University of Michigan to bring delicious plant-based foods to student and staff plates,” chef Jason Patel at HSUS said in a statement. “By shifting half of what is served daily to be plant-based, University of Michigan is ensuring that students will have more of the options they are looking for, demonstrating a commitment to sustainable offerings and establishing the University of Michigan as a leader among colleges and universities.”
To support the university’s efforts, HSUS chefs have provided plant-based culinary training to staff and assisted with a plant-based takeover at one of the school’s dining halls. Additionally, HSUS chefs have hosted plant-based cooking demonstrations for students on campus. The events featured new Protein Foundation recipes that highlight whole-food, plant-based sources of protein as the center of the plate, according to a statement.
“Providing healthy and nutritious food offerings while being thoughtful of the environmental impact is an important part of our work, and the Humane Society of the United States has helped us explore lots of great options with our chefs and those we serve,” said Keith Soster, director of sustainability, student and community engagement for the university’s dining services.