By Morgan Sharp, National Observer, August 25th, 2022
Students living on two University of Toronto campuses will have more vegetarian and vegan options to choose from when school starts up again next month.
Tofu, tempeh and seitan took the place of animal protein in a two-day, in-person training program offered to chefs, sous chefs and cooks by the Humane Society International Canada this week. And in return, the university’s St. George and Mississauga campuses have promised to make 20 per cent more of their overall menu plant-based.
If the move leads the industrial kitchens scattered across residences and affiliated accommodation to use less meat and other animal products, it could help the university towards its goal of becoming carbon positive by 2050, meaning it will absorb more carbon than it emits….
The menu they ran through and shared notes on this week, for example, included a sweet and smoky tempeh kale salad, chickpea omelette with hollandaise sauce, bechamel with spelt pasta and fresh herbs, Kung Pao chickpeas with sesame fried millet and mushroom lentil stroganoff with roasted potatoes and cabbage.
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