The Humane Society of the United States has begun a program to train chef’s to incorporate more plant-based options into cafeterias.
A new vegan chef training program is paving the way for more plant-based options in cafeterias across the U.S. Led by the Humane Society of the United States’ (HSUS) Senior Director of Food Policy, Kristie Middleton, the two-day program educates cafeteria chefs and food-service professionals about plant-based cuisine. The students leave with new culinary techniques and recipes they can implement in their home cafeteria.
This initiative is in line with HSUS’s goal to “reduce, refine, and replace” animal-based meals with plant-based options. HSUS believes these three actions will drastically reduce the suffering of billions of animals raised on factory farms. By educating chefs who serve meals to the masses in public schools, universities, and hospitals, the training program has the opportunity to reduce animal-based dishes on a large scale.
The program has been widely embraced by both regional and national entities, from the Detroit Public School District to massive corporations like Aramark. The demand stems from the consumer side. Students are asking for more meatless meals, and some hospitals are realizing the health benefits of a plant-based diet. However, many chefs are not equipped to serve these demands, and several have misconceptions surrounding vegan meals. During the program, they learn that vegans eat far more than just salad.