Tuesday, November 21, 2017 | Today's Vending Industry News
Aramark Begins Plant-Based Culinary Training Program With Humane Society

Posted On: 8/30/2017

  • Printer Friendly Version
  • Decrease Text SizeIncrease Text Size
  • PDF

PHILADELPHIA -- Aramark has partnered with the Humane Society of the United States to conduct a series of culinary trainings over the next six months to encourage increased use of plant-based foods.

As part of its Healthy for Life 20 By 20 commitment with the American Heart Association, 30% of the main dishes Aramark now serves across its dining operations in healthcare, higher education and business dining are vegan or vegetarian, and 10% have whole grains as their main ingredient.

The goal of the new training partnership is to further enable the company's 1,000-plus chefs who serve millions of meals daily in hospitals, schools and workplaces to create meals, menus and dining concepts that center on foods including vegetables, whole grains, legumes and nuts.

Aramark's culinary leadership, including teams at accounts the company serves, will develop the curriculum together with the Humane Society. Aramark will also engage with its external advisors, including health and wellness, environmental and animal welfare organizations, to track and report its progress on plant-based food offerings following the trainings.

A recent survey of Aramark consumers found that more than 60% of respondents believe that vegan, vegetarian and plant-forward (vegetables-as-center-of-the-plate, with smaller portions of meat) options are important. The majority of those consumers also believe these options are better for their health, the environment and animals.