Leila Ahouman, CBC News, December 26, 2023
…. Universities across the country are introducing more plant-based food in their dining halls, something institutions say is an ongoing demand from students for more variety and a larger push for more sustainable practices.
At Western, students are the driving force behind the increase in vegan and vegetarian meals. The university set a goal of having a 40 per cent plant-based menu at all dining halls by the new year, but it hit the target — and at some points even surpassed it — this year. A fully vegan outlet will open in 2024, and the school wants to reach a 50 per cent target in 2025.
Colin Porter, director of hospitality services at Western, said when students initially complained about the lack of nutritious and healthy options, the school had to “take responsibility and align with sustainability values.”
Chefs from Ontario universities train to cater to student demands for plant-based foods
The push to have more plant-based menus on campuses is happening across the country. At the University of British Columbia, 55 per cent of the food in dining halls is plant-based, and the Vancouver school hopes to reach a goal of 80 per cent by 2025. Also that year, Concordia University in Montreal plans to reduce its purchase of meat, dairy and eggs by 30 per cent.
Similarly, Dalhousie University in Halifax aims to offer a menu with at least 50 per cent plant-based food options by 2030. And while plant-based options represented less than half of the University of Toronto’s food services offerings two years ago, they now account for 61 per cent.
David Speight, the executive chef and culinary director of food services at UBC, explains how 55 per cent of the university’s menu is plant-based — and what this represents for universities in Canada….
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