EMPHASIZE MEATLESS MEALS
There are many creative and simple ways food service professionals are reducing meat purchases. Some are doing meat-free days like Meatless Monday—in which they may make all meals plant based, or emphasizes on meatless meals that day, with a higher percentage of plant-based entrees. Others are adding additional plant-based meals to their menus on a daily basis. Some are mixing plant-based proteins or mushrooms with their meat, reducing overall meat usage.
CULINARY EXPERIENCE (University & Healthcare)
The Humane Society of the United States (The HSUS) offers a two-day, hands-on culinary experience for your food service professionals. The HSUS culinary team members will train up to 20 of your food service professionals on how to create and present delicious plant-based foods.
Each attendee receives a recipe booklet with 100+ recipes and instruction on how to create delicious, nutritious, healthy breakfasts, lunches, dinners, and desserts. During the training, attendees pair up in groups of two to make various entrees. The HSUS asks that you pay for the cost of food however if that is an obstacle for your organization, The HSUS can work with you on it.
The HSUS has partnered with over 60 healthcare organizations, universities, and corporations on plant-based trainings including Harvard, Stanford, Palomar Health, Canyon Vista Medical Center, the University of Arizona, Northern Arizona University, and SeaWorld just to name a few.
NUTRITION WORKSHOP (K-12)
The Humane Society of the United States (The HSUS) offers a two-hour nutrition workshop for your food service professionals. The training is designed to discover how and why schools are helping students and staff embrace plant-strong programs and opt for fresh fruits and vegetables and whole, plant-based options.
Education doesn’t stop once students leave the classroom. This training will inspire ideas on how you as a food service professional can use your cafeteria as a learning laboratory to positively influence dietary habits. Meeting the national nutrition standards for schools, while reducing plate waste and increasing the volume of locally sourced ingredients, can be accomplished in schools all over the country by appealing to customers’ senses.
Attendees learn how schools are preparing delicious, plant-strong recipes students are choosing and how the meals are being marketed, while maintaining a fiscally responsible child nutrition program.
The HSUS culinary team, including a chef, food service director, and dietitians, can create plant-based recipes for your organization. If there is a particular dish that is culturally important or very popular at your location, The HSUS can create a healthier, plant-based alternative.
The HSUS also has a catalog of over 100 recipes for breakfast, lunch, dinner and dessert that can be provided for university or health care food service staff during training. The HSUS also has a catalog of over 40 K-12 compliant recipes that can be provided to elementary food service staff during training.
If you would like help adjusting your menus for patients as well as customers, The HSUS registered dietitians can provide expert advice and sample menus for how to promote healthier, plant-based meals.
MARKETING & PROMOTION
The HSUS can assist your school district with marketing plant-based entrees in your dining centers. Internal marketing generally consists of point of sale materials, posters, customer incentives, presentations to staff, web site content, and drafted letters for staff/customers.
Our HSUS food and nutrition coordinators can also help you with public outreach should you wish to have public recognition for your commitment to health and sustainability. This is done through media pitches or press releases and social media concepts/suggestions/graphics.
ENVIRONMENTAL IMPACT MEASUREMENT
Given that factory farming is the largest contributor to today’s most serious environmental problems, including larger amount of greenhouse gas emissions than all transportation combined, The Humane Society of the United States can help measure the environmental impact of changes made to your menus. We’ve teamed up with Helen Harwatt, Phd, a scientific expert who can assess the emissions periodically, before any menu changes have been implemented and at certain points afterwards.
Changes in food related greenhouse gas emissions will be quantified and reported in a format that your institute can use in its communications with customers/students and also as part of its wider greenhouse gas reduction strategy. This specialty service could also be tailored to your needs.
THE MOVEMENT IS GROWING
Now, we are witnessing a growing trend towards a more comprehensive shift in favor of healthy, plant-based foods. Many food service operators are setting an objective to reduce overall meat usage by 20 percent within two years. That translates into major health and environmental benefits, including major water savings, reduced greenhouse gas emissions and less water pollution.
If you’d like to get a glimpse into how some of the institutions we’re working with are bringing fruits and vegetables to the center of the plate, see the video below.