Testimonials
Check out what these industry leaders are doing!
The demand for plant-based foods has been rapidly increasing over the past few years and the food service industry has been keeping up. Universities, school districts, and hospitals across the nation have all been increasing their plant-based offerings. Scroll down to see the progress that some industry leaders have made.
Success stories
25%
plant-based entrees served
HARVARD UNIVERSITY
HSUS launched the first-ever plant-based culinary training at Harvard back in 2015 marking the beginning of the Forward Food program. Prior to working with HSUS, 15% of entrees were plant-based and 40% of entrees were vegetarian. After working with HSUS, 25% of their entrees are plant-based and 75% of the overall offerings in their servery are vegetarian. It is noteworthy that Harvard offers a much wider diversity of plant-based proteins daily and that their stations lean strongly toward plant-based offerings. Harvard University has also co-hosted a leadership summit with HSUS and partnered with HSUS on a pilot launch of the plant-based product training.
50%
plant-based entrees served
THE UNIVERSITY OF BRITISH COLUMBIA
In 2017 UBC partnered with HSI/Canada to host Canada’s first ever Forward Food conference. It was the single most important step to support UBC Food Service’s goals of advancing plant-based offerings and reducing the amount of traditional animal proteins on campus. At that time they were offering 25% plant-based offerings and they have been able to double that in the following five years. Plant-based culinary training was and remains essential to achieving these targets.
20%
plant-based options served
UNIVERSITY OF MICHIGAN
The University of Michigan has committed to having 55% plant-based offerings on menus by 2025, in collaboration with the Humane Society of the United States. The percentage of meatless options they serve is impressive and their plant-based options are currently at 20% and growing steadily. Michigan Dining has hosted several hands-on culinary trainings and plant-based events on campus with HSUS.
20%
plant-based options served
BERLIN PUBLIC SCHOOLS
Before working with HSUS, Berlin Public Schools offered 30% meatless options and 10% plant-based options. After working with HSUS, they increased their meatless options to 40% and increased their plant-based options to 20%.
35%
plant-based options served
RICHLAND COUNTY SCHOOL DISTRICT ONE
Richland County School District One is a South Carolina school district and serves 26,000 meals a day. Prior to working with HSUS, they served 25% plant-based offerings. After working with HSUS, Richland County School District One now serves 35-40% plant-based offerings and they launched a Plant Strong initiative highlighting plant-based and vegetarian menu items.
50%
plant-based options served at Collins Eatery
INDIANA UNIVERSITY
Indiana University Dining hosted a two-day culinary workshop in 2017 where the entire chef team collaborated with Forward Food. Every Eatery on campus now provides multiple vegan entrees, sides, and desserts to support IU’s ongoing push for sustainability. In 2018, a plant-based takeover was held at The Traveler, IU’s international cuisine micro-restaurant, which now offers a fully plant-based day, full of veggies, each week. IU Dining’s two Food Trucks also provide popular meatless entrees and sides. In 2019, IU’s pastry team participated in a bakery assist with Forward Food, where plant-based pastries were then featured at Sugar & Spice at Indiana Memorial Union and at IU’s Wells Library. There has since been a continued increase in the variety and span of plant-based options across the Bloomington campus.
Quotes
“Plant forward eating is the way to go for improving our environment and our health. Students are asking for more plant-based foods and the University of Dayton is listening to their requests and accommodating.”
Joan Bauman, Executive Director of Dining Services, University of Dayton
“Forward Food allowed our chefs to learn about the growing demand for healthier, more sustainable and cost-effective menu items through plant-based culinary training. With the training our chefs received, we were able to introduce delicious options to our menus that helped increase our plant-based and vegetarian food options by 11% [within less than a year].”
Fadi Zuriekat, Resident District Manager, Chartwells Sheridan College, Compass Group Canada
“Plant-based options are a growing segment of the business and more sustainable food programs incorporating animal-free recipes and ideas are needed. Our chefs need to stay current, creative and innovative as we start the long climb back to pre-COVID-19 service levels.”
Andrew Delano, Director of Programs and Standards, LPM & Affiliates
“Every day, our chef-led teams prepare exceptional meals made from high quality, simple ingredients that are fresh, seasonal and sustainable. We seek out best-in-class recipes that provide delicious, nourishing and sustainable choices and increasing plant-based offerings was a natural fit. Through the pilot collaboration with the HSUS, we have seen firsthand that our guests are looking for more innovative plant-based dishes and we are committed to meeting that demand.”
Dirk Notebloom, RD, President of Operations and Clinical Nutrition Services, HHS Culinary & Nutrition Services
“The Forward Food program was an engaging, educational and inspiring opportunity. The content, demonstrations and learnings were valuable and motivating. I highly encourage our culinary community to learn and participate as the experience was rich and rewarding.”
Chef Amy Frank, RD, Trinity Manor at Stonebridge
“One way of eating a healthier diet is by increasing your consumption of plant-based proteins, which can provide you with heart healthy soluble and insoluble fiber, low saturated fat, no cholesterol, and lower sodium options. If you look at your grandparents and/or parents, many of them don’t eat like they did as young adults and either had to change or simply changed as they became more educated on healthier eating habits. By starting this now, we will be far ahead of the game in preventing many chronic diseases associated with poor dietary habits.”
Brett Peterson, Registered Dietitian, Northern Michigan University
“Within a short time frame the fantastic team [at Forward Food] did a great job of giving us insight into plant-based foods, helping us understand how to capture the potential of certain commodities and incorporating these factors into our production of plant-based menu offerings.”
Chef Haleesha Weerasinghe, Sodexo Canada
“Students and their families have been asking for healthy, plant-based, and culturally appropriate meal options, and we are very excited to be able to deliver.”
Michael Manning, Director of Food and Nutrition, Richfield Public Schools
“This course is extremely valuable for any chef, cook, or anyone interested in sustainability. I would highly recommend this course as a great tool and motivator to move towards plant-based operations.”
Chef Sheila Ferguson, Lions Gate Hospital
“I served it to the kids and they loved it, even my boss, she said, “I could become a vegetarian if I could eat like this.” They could not believe the taste, it really tasted good, they couldn’t believe it was mushrooms. They wouldn’t believe it was just mushrooms in it. I’m definitely making it again.”
Chef Dennis Dunn, Executive Chef, Dillard University
“I very much appreciate the opportunity that [Forward Food] provided, to learn, and grow my understanding of how important the transition into more plant-based options has become. I will admit, I was sort of ignorant to the plant-based changes happening around me, given the type of unit I am in, and the demand that is steadily increasing. However, your team was very successful in making me take a step back, and really look at operating my kitchen and menu from a different perspective. As a Chef, I am always looking to grow, and I want to thank your entire team for giving me the opportunity to do that.”
Chef Robert Cairns, Matrix Logistics
“A great way to convert, to show people you can have it with beef or chicken, but try it without it and it will probably still hit all of those notes you want it to hit without having to add that (meat) to it & convert some people into a more plant-based diet.”
Chef Matthew Box, Executive Chef, Loyola Dining
“The inspiration comes from having the experience of working with you guys… I am coming over, I’m loving the idea, there are so many options I haven’t been exposed to.”
Chef Beverley Kellman, Executive Chef III, Prairie View A&M Dining Services
“We are seeing a call for more Vegan and Vegetarian options at every university no matter the population or what we think the students want. Every university is asking for it & it’s not going away, it’s been the 3rd and 4th year we’ve seen this.”
Kelsey Rosenbaum, MS, RD, LDN, District Campus Dietitian
“The impacts it’s had on the units that are doing more plant-based for a better tomorrow is the students are happier, they like the food, the food cost is coming down, there are all the different impacts and the survey scores are going up.”