Kent State University is going big on plant-based fare. To that end, the university recently doubled its plant-based commitment. Its new goal is to have 30% of its meals be plant-based in both its residential and retail operations by 2026. The university has surpassed its initial goal of providing 15% plant-based offerings in its residential facilities. Kent State University has teamed up with the Forward Food program at the Humane Society of the United States (HSUS) to reach its new goal.
To support the university’s efforts, Forward Food is hosting a plant-based training for Kent State’s culinary team this month.
“Kent State is clearly committed to sustainable, nutritious and delicious menu offerings,” said Tracy Burgio, culinary specialist at HSUS, in a statement. “We’re delighted to work with them to bring new plant-based options to their students.”
To kick off National Nutrition Month in March, the university plans to launch a plant-based pilot along with student engagement and education opportunities.
“In alignment with our sustainability goals, we are proud to introduce an array of plant-based options," said Sarah Korzan, licensed and registered dietician and assistant director of Kent State’s culinary services, in a statement. "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.”