We have been working with many of the country’s largest educational institutions to drive the same shift in offerings. Chipotle sweet potato and tofu tacos, thai tempeh fried rice, red bean Swedish meatballs, mushroom lentil bahn mi burger and carrot cake cupcakes: You can’t believe what’s coming out of those workshops, and best of all, you can make some of these tasty dishes at home, too. Self-reported data collected before our direct engagement with the industry began show that plant-based entrees on menus once stood at 7% now, some 22% of all menu entrees are plant-based.īeyond working with companies to secure these bold menu commitments, our team works to ensure the successful development of delicious plant-based offerings through culinary training events involving our chefs. These company commitments suggest that the HSUS Food Service Innovation team has helped increase plant-based menu offerings in this sector by some 15% in less than three years. At least seven of these companies have committed to transition to at least 50% plant-based menu offerings by 2025. Over the last two years, we have worked with a number of food service companies to reduce the amount of animal products they serve in venues across the country. are actually pursuing a forward-thinking, compassionate and animal-friendly agenda. Our annual 2023 Protein Sustainability Scorecard helps consumers determine which food service companies in the U.S. With an estimated 1.5 billion animals used for meat, eggs and dairy by the food service industry every year, this means we will save over 2.5 billion animals from suffering by the end of 2027. Our goal is to see that half of all meals offered in food service throughout the United States be plant-based within five years. That’s why we’re working so hard to encourage decision-makers at all levels in the food service sector to offer more plant-based meals and to help them reach defined target goals in reducing their use of animal products. This industry sets the menus at tens of thousands of schools, colleges, corporate headquarters, stadiums and public venues, where millions of people eat. When we look at the big picture, we not only see just how large an impact even one meal has, but we can see more clearly the transformational power of the largest food service companies. And when it comes to animals, it’s about the choices we all make- every day-for breakfast, lunch and dinner. At every level-at dinner tables, in corporate boardrooms, in the halls of government, in university cafeterias and other institutions-decisions made within and about food have major implications for animal welfare, human health and the environment.
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