Aramark Launches New Plant-Based Culinary Training

Aramark training

Aramark has partnered with The Humane Society of the United States (HSUS) to 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.

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

The announcement builds on the separate alliance between Aramark and the American Heart Association (AHA.) Aramark and the AHA teamed up in 2015 for a five-year commitment to improve the health of Americans 20 percent by 2020. That goal will be achieved by reducing calories, saturated fat and sodium levels while increasing vegetables, whole grains and fruits across menus served in Aramark’s workplaces, hospital cafes and college residential dining halls. The commitment also includes public health education to enable consumers to make healthy food choices.

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.


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