On February 20 and 21, the first two days of the university’s reading week, a break for students to catch up on work and study, chefs at Queen’s University met with Wanda White, the executive chef of Forward Food, to expand their vegan menu. Forward Food, a program with the Humane Society in the U.S., helps institutions like universities and colleges add more vegan food to their menu.
Queen’s University is the first university in Ontario to work with Forward Food to train chefs in plant-based cooking. Following the meeting and demonstration with White, the campus is offering more vegan and plant-based options for students.
According to the university’s chief executive, Colin Johnson, the move came from a higher demand from students for vegan food options. Johnson cited international students who requested plant-based meals, as well as students with health and environmental reasons for eating more plant-based foods.
Educating the next generation of chef’s will certainly play a major role in the growth of the plant-based movement into the future. Props to Queen’s University and Forward Food for being pioneers in this space.