In an effort to shift away from meat-centric menus, the University of Colorado–Boulder recently held a two-day training to help staff incorporate more plant-forward items, the Daily Camera has learned.
Students who asked dining staff to create a plant-forward dining hall on campus also prompted the training, held in partnership with the Humane Society of the United States, officials say.
Chefs from the University of Northern Colorado and Colorado State University also participated in the training, where they learned how to create meals with grains, vegetables, nuts and seeds, according to the website. Training dishes included stuffed peppers and vegetable lasagna, mushroom street tacos and garbanzo bean sliders.
“Looking into the future at a planet that, right now, if we continue the same way with our animal-protein consumption, isn't going to be sustainable,” Paul Houle, associate director of campus dining at CU, told the website. “We're looking at animal proteins as a condiment or a side item, not the main dish, the center of the plate.”
Check out the full story via the Daily Camera.