At Western in London, for instance, 40% of student residence menus will be plant based by January
Michelle Both, CBC News, May 4, 2023
That’s what chefs from Ontario universities did when they gathered at Western’s Saugeen-Maitland residence this week in London for a culinary training program aimed at ramping up plant-based choices at student residences.
Instead of the standard pulled pork, for instance, sandwiches with shreds of soy-ginger jackfruit — a tropical tree fruit that, if prepared just right, tastes like pulled pork — were among the menu offerings as the get-together wrapped up with a catered lunch.
Twenty-four chefs took part in Humane Society International’s Food Forward program, to explore and experiment with vegan cooking, on Tuesday and Wednesday. Other participating schools included the University of Guelph, University of Windsor and Hamilton’s McMaster University.
The food is getting rave reviews.
Glenn Dupont, a chef at Western’s Elgin Hall residence, said he was never a big fan of chickpeas, but that all changed when he made chickpea and walnut sliders during the training.
“I really would actually make this for myself and my family,” said Dupont, who typically sticks to meat and potatoes at home. “It tastes absolutely excellent.”…
[… Read more at CBC News]