Aramark has announced 44 per cent of the available options on dine-in menus in more than 250 universities and colleges across the United States will be plant-based by 2025.
Aramark and the Humane Society of the United States (HSUS) have collaborated on plant-based initiatives for almost fifteen years, working together to benefit animals, people and the planet, with the new announcement marking a milestone in their longstanding partnership as well as supporting progress by the foodservice group towards meeting climate change commitments it has previously announced.
Alan Horowitz, VP of Sustainability at Aramark, explains: “Aligned with our existing responsible sourcing commitments, this new target represents another step on our journey toward net zero emissions.
“Increasing plant-based proteins, while decreasing animal proteins, is a major factor in helping us reduce food-related emissions and is responsive to changing consumer dietary preferences.”
As noted in the Humane Society of the United States’ Protein Sustainability Scorecard Report, 26-30 per cent of Aramark’s current menu offerings on college campuses are plant-based. In addition to culinary trainings for team members, on-demand culinary training videos developed by the HSUS will support schools in reaching, or even exceeding, these goals.
“Aramark has made great strides in its commitment to tackle climate change. By setting tangible goals to introduce more plant-based foods, the company has shown a level of action and transparency that should please both consumers and client institutions,” says Karla Dumas, registered dietitian and senior director of food service innovation at the HSUS. “We value our collaboration and are excited to work with Aramark on shifting towards menus that are not only delicious, but are good for us, the planet, and animals.”
The HSUS food service innovation team collaborates with food service operations to increase the number of plant-based offerings at their dining facilities by developing culinary support services through recipes, menu concepts, culinary training, and marketing support.
As part of its commitment, Aramark will expand training for culinary staff, broaden marketing efforts, provide annual reports on its progress toward the 44 per cent target, and work with the HSUS on developing and integrating more plant-based entrées on menus.