DAYTON, Ohio—The University of Dayton, Ohio’s largest private university, has exceeded its plant-based menu goal by surpassing its 2025 goal by 10%. The institution is solidifying its reputation in sustainability by consistently serving over 40% plant-based entrees.
In 2021, the University of Dayton joined forces with the Humane Society of the United States and signed the Forward Food Collaborative pledge. This commitment aimed to increase the university’s plant-based entree offerings to 30% in student dining halls by 2025, for a positive impact on animal welfare, sustainability and student health. The Humane Society of the United States guides institutions like schools and food service companies in creating and executing the most effective plant-based commitments for food offerings through a wide variety of free resources. These resources include culinary training, marketing and education support, and sustainability analyses that provide unique and valuable data to institutions about how plant-based menu offerings help reduce greenhouse gas emissions and other negative environmental impacts. Chefs and culinary staff at the University of Dayton have participated in numerous Forward Food plant-based culinary trainings.
“The University of Dayton has not only honored its commitment to offer plant-based options that are delicious, healthy and good for the environment, they have surpassed it,” said Christine Coughlin, food service innovation coordinator with the HSUS. “From plant-based breakfast burritos and omelets to veggie Philly cheesesteak sandwiches, build-your-own bowls and pizzas, the University of Dayton’s talented culinary staff has exhibited tremendous leadership in offering students the food they love and crave while doing their part to have a positive impact on the environment.”
"Here at the University of Dayton, we are proud to offer our students delicious, healthy, and environmentally-friendly food options, thanks to our collaboration with the Humane Society of the United States,” said University of Dayton’s Administrative Dietitian, Ligia Lopes, RD, LD. “Our culinary staff's dedication and leadership have made this possible, and we will continue to strive for a positive impact on both our campus community and the environment."
- Cassie Bodin-Duval