Rochester Institute of Technology (RIT) is the latest university to team up with the Humane Society of the United States (HSUS) on a big plant-based goal.
The New York university has committed to making 50% of its entrees plant-based by 2025. As a part of this plant-based push, its culinary staff participated in a culinary training provided by HSUS chefs. The training focused on recipes that highlight whole food, plant-based protein sources at the center of the plate, according to a press release. In addition, RIT’s team had the opportunity to experiment with products from different plant-based companies.
“The HSUS will help guide us toward our goal of at least 50% plant-based entrees in four restaurants on campus by the end of 2025," said Herlan Manurung, corporate executive chef and associate director of dining at RIT, in the release. "We know this training will help us to deliver our message of better health, sustainability and diverse food options for our community. In addition to sharpening our plant-based culinary skills, this is a great way for our culinary team as a whole to work together.”
RIT is the latest in a string of colleges and universities to lean into plant-based offerings. Penn State also recently announced a collaboration with the HSUS to make 35% of its entrees plant-based by 2025. The University of Michigan was an early adopter of an ambitious plant-based commitment, announcing late last year that 55% of its menu offerings would be plant-based by 2025.
Upping plant-based offerings has been a prominent trend in noncommercial dining as of late, with various foodservice providers and operations establishing similar goals.