Aramark launches plant-based culinary training curriculum
The goal of the new training partnership is to further enable the company's 1,000-plus chefs to create meals, menus and dining concepts that center on vegetables, whole grains, legumes and nuts.
Aramark, a Philadelphia, Pa.-based player in food, facilities and uniforms, partnered with The Humane Society of the United States (HSUS), Washington, D.C., 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 (AHA), Zionsville, Ind., 30% of the main dishes Aramark serves across its dining operations in healthcare, higher education and business dining are vegan or vegetarian, and 10% feature whole grains as their main ingredient.
The goal of the new training partnership is to further enable the company's 1,000-plus chefs to create meals, menus and dining concepts that center on 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 and wellness, environmental and animal welfare organizations, to track and report its progress on plant-based food offerings following these trainings.