On-demand resources
As a food service professional looking to offer more plant-forward foods on your menu, we wanted to make sure you had everything you needed to succeed right at your fingertips. That’s why we’ve compiled our on-demand resources here. From toolkits that walk you through, step-by-step, how to host your own hands-on culinary training, to lists that include delicious plant-based options for meats, cheese, butters, eggs and more, we’re excited to create a better food system together. Scroll down!
Here are the on-demand resources we have to offer you
Our toolkit includes a complete planning guide, sample agendas, recipe list, ingredient list, equipment lists, station set ups and more.
Our toolkit includes a complete planning guide, sample agendas, recipe list, ingredient list, equipment lists, station set ups and more.
Our toolkits include a complete planning guide, sample agendas, recipe list, ingredient list, equipment lists, station set ups and more.
Professional’s guide to plant-based meals
A toolkit for more ideas to help you make your operation more plant-focused.
Plant-based toolkit for retail
A toolkit developed by HSI/Canada, one of our collaborative partners, specifically designed for food service professionals in the retail sector.
Plant-based toolkit for restaurants
A toolkit developed by HSI/Canada, one of our collaborative partners, specifically designed for food service professionals in the restaurant sector.
Meatless Monday’s K-12 toolkit
A toolkit created by Meatless Monday, one of our collaborative partners, specifically for K-12 schools.
Meatless Monday’s hospital toolkit
A toolkit created by Meatless Monday, one of our collaborative partners, specifically for hospitals.
Meatless Monday’s college toolkit
A toolkit created by Meatless Monday, one of our collaborative partners, specifically for colleges & universities.
School lunch toolkit for change
A toolkit created by One Meal a Day, one of our collaborative partners, specifically for community members, parents, and students who are looking to increase plant-based options in their K-12 school.
Greener by Default
resource guide
A guide created by Greener by Default, one of our collaborative partners, to assist you in the successful adoption of menus that are plant-based by default, with the option to add or opt into meat and/or dairy.
A recipe for combating climate change
A toolkit created by Friends of the Earth, one of our collaborative partners, specifically for institutions looking to slash their greenhouse gas emissions.
A recorded webinar featuring four recipe demos from the chefs at the Humane Society of the United States that feature our new plant-based protein foundation recipes.
webinar
A recorded webinar hosted by the California Department of Education in partnership with the Humane Society of the United States.
in the Kitchen
webinar
A recorded webinar hosted by The Good Food Institute that explores how to capitalize on a consumer shift toward plant-based proteins.
meat eaters
webinar
webinar
A recorded webinar hosted by The Good Food Institute that follows executives from top meat companies as they discuss their protein diversification efforts.
webinar
A recorded webinar hosted by Today’s Dietitian, moderated by Sharon Palmer, MSFS, RDN. The webinar offers 1.5 CEUs for only $9.99.
A recorded webinar hosted by Friends of the Earth and PCRM that identifies what healthy and sustainable food is and how to implement more at your school.
A recorded collaborative webinar featuring speakers from the Humane Society of the United States and DefaultVeg. This webinar was sponsored by VEDGEco.
A recorded webinar that discusses how to pivot after the pandemic with plant-based foods at a time when health is on the forefront of many consumers’ minds.
A recorded webinar that discussed how food companies can profit from the plant-based revolution by including plant-based foods on menus and shelves.
A recorded webinar that discusses how food service professionals can improve sustainability with plant-based foods.
A recorded webinar that discusses how and why businesses are embracing better protein.
A recorded webinar that discusses how food service establishment are succeeding with plant-based options.
A recorded webinar that discusses how K12 food service professionals can easily reach their plant-forward goals by adding more plant-based protein foundation recipes to their menus.
A recorded webinar with guest panelists from RIT, NYC Sodexo Health & Hospitals and Whitsons Culinary Group.
tips
A super helpful guideline for how to make delicious tofu that your customers will actually enjoy!
list
A list of plant-based products for K-12 food service professionals that are looking to incorporate more plant-based meats, cheeses, and other products onto their menus.
A searchable database from the Good Food Institute, one of our collaborative partners, that includes a wide variety of plant-based products available for food service operators.
chart
chart
one-pager
A one-pager created by DefaultVeg, one of our collaborative partners, explaining what the DefaultVeg concept is and how it can benefit your dining program.
one-pager
A short video developed by the Humane Society of the United States that shows you how to handle and prepare tofu so that all of your customers will enjoy it.
Sample cycle menus for K-12 schools that are looking to incorporate more plant-based foods on their menus.
A list of prepared plant-based products for food service professionals that are also certified Kosher.
An overview of why and how to include plant-based products on your K12 menus, complete with testimonials and real-word examples.
You can make anything plant-based! Use this substitution guide to highlight plant-based ingredients in your favorite recipes.
If you’re looking for menu inspiration, look no farther. Use this sample plant-based menu to help structure your own menu.
Are you looking for help with your plant-based holiday menus? Check out our plant-based holiday menu for inspiration.
Here is a helpful, comprehensive overview of plant-based food vendors in Canada.
Take your climate-friendly menus to the next level this Earth Month! Our Earth Day toolkit has everything from marketing & customer engagement ideas, menu cycle inspiration and more.
Are you interested in adding more plant-based products to your menus? We suggest offering samples to your customers first. Here’s how.
Learn how RIT and the HSUS collaborated to increase plant-based offerings on their menus.
Meatless Monday, Friends of the Earth and Forward Food worked together to create simple-to-use materials to help schools promote and increase the number of climate-friendly meals served.
The HSUS compiled a helpful, one-page resource for K12 operators interested in putting together their own plant-based bento boxes.
The HSUS and Veganuary worked together on a plant-based menu pilot in January 2024. Check out this case study from two of the participating institutions to see their impact.