School and Hospital Menus Add More Plant-Based Options to Meet Growing Demand

Through an intensive program, the groups' "Forward Food Culinary Experience" full-day trainings inspire chefs to create delicious meals without meat, eggs or dairy, while teaching the benefits of plant-based eating.  These in-the-kitchen classes and train-the-trainers program will influence approximately 3200 chefs and registered dieticians across the country in 2018 who will learn to create nutritious plant-based breakfasts, lunches, dinners and snacks like carrot osso bucco, mushroom street tacos, cauliflower fried rice, biscuits and gravy, and tofu scramble.

"To me, these classes are about breaking that meat-and-two-sides mindset, stepping out of your comfort zone and creating exciting dishes that appeal to vegans and meat eaters alike," said Vice President of Wellness and Sustainability for Chartwells, Laura Lapp.

The hands-on training is led by HSUS chefs and nutritionists at host accounts nationwide. It started in Chartwells' Higher Ed locations in June to meet student demand and will roll out at Morrison Healthcare locations in the fall of 2017.  Both are part of Compass Group, the world's largest foodservice provider.  Ninety percent of Chartwells Higher Ed schools already incorporate recipes from Compass's Rooted…In Good Taste plant-based concept and this education will advance the understanding, preparation and implementation of these dishes. With this partnership, Chartwells will continue to shift 20% of its offers to plant-based by 2020 - emphasizing fruits, vegetables, legumes, whole grains, and other plant-proteins.

Morrison Healthcare is conducting 21-day plant-based challenges at select hospital locations nationwide. Staff and visitors are encouraged to eliminate or limit consumption of animal products and increase whole plant foods in their diets. Host locations offer culinary demonstrations, lunch and learns, and offer an increased variety of plant-based foods in cafeterias.

"Focusing on flavor is part of our philosophy at Morrison Healthcare," said Vice President of Culinary for Morrison, Cary Neff. "With a focus on healthful recipes that are delicious, elegant and easy to prepare, this partnership will help expand our repertoire and get guests and staff excited about food that's good for them and the planet."

"Serving more plant-based meals is a great way to improve health, take a bite out of carbon emissions, and reduce consumption of industrially-produced animal products," said HSUS President and CEO, Wayne Pacelle. "Compass is doing something important and noteworthy in offering its culinary leaders this opportunity."

The "Forward Food Culinary Experience" will roll out Compass-wide starting this fall.

For additional information, visit www.forwardfood.org.

Chartwells Higher Education Dining Services is the recognized leader in contract foodservice management, hospitality and award-winning guest service within 290 college and university dining environments throughout academic institutions across the U.S. Chartwells' new brand mantra, "Where Hungry Minds Gather," signifies its commitment to reinventing the dining experience for the next generation of students and beyond. Our nutritious cuisine not only satisfies the unique appetites, lifestyles and dietary needs of every guest dining on campus, but it also brings people together to promote the high-intensity relationships that will prepare students for the future. www.ChartwellsHigherEd.com

Morrison Healthcare 

Morrison Healthcare is part of Compass Group USA, and a leading national food and nutrition services company, proudly serving 750 hospitals and healthcare systems. Morrison Healthcare together with Crothall Healthcare form Compass One Healthcare – providing specialized patient experiences in food, nutrition and support services in more than 1,600 locations with a combined 90 years of healthcare experience. www.morrisonhealthcare.com

SOURCE Chartwells Higher Education Dining Services; Morrison Healthcare