Aramark intros new plant-based culinary training program
PHILADELPHIA – Aramark is launching a new plant-based culinary training program with the Humane Society of the United States and will conduct a series of plant-based culinary trainings over the next six months as part of its ongoing efforts to develop strategies that increase plant-based food offerings for consumers. Currently, as part of its Healthy for Life 20 By 20 commitment with the American Heart Association, 30 percent of the main dishes Aramark serves across its dining operations in Healthcare, Higher Education and Business Dining are vegan or vegetarian, and 10 percent feature whole grains as their main ingredient.
The goal of the new training partnership is to further enable the company’s 1000+ 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. The curriculum will be developed together with The HSUS and Aramark’s culinary leadership, including culinary teams at accounts the company serves. Aramark will also engage with its external advisors, including health & wellness, environmental and animal welfare organizations, to track and report its progress on plant-based food offerings following these trainings.
Aramark also announced its participation in The Culinary Institute of America’s Menus of Change Sustainable Business Leadership Council. Council members advise The Culinary Institute of America and Harvard T.H. Chan School of Public Health on the design of an annual leadership summit and the overall initiative, including identifying key issues to advance the business of healthy, sustainable, delicious food choices. The culinary trainings and new role on the CIA’s Sustainable Leadership Council will support Aramark’s ongoing efforts to increase plant-forward menus options and concepts across its dining operations.
“In five short years, Menus of Change has set a new direction for the foodservice industry, bringing attention to the role of protein on our menus and recipes, and spurring culinary innovation in plant-forward dining,” says Arlin Wasserman, founder and partner at Changing Tastes, and chair of the Menus of Change Sustainable Business Leadership Council. “The Council’s role is key to this success and its members, including Aramark, provide important insights and guidance from the foodservice and hospitality industry.”