Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.
Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.
Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal protein will still be offered.
The incorporation of more plant-based dishes will also lower food prices, said Sarah Larson, the university’s associate director of dining services.
Dining services is reviewing the dishes developed during the training and hopes to include them on its menus in the next few weeks.
The training was hosted by the Humane Society of the United States.
Read the full story via dailyevergreen.com.