ANN ARBOR, Michigan—The University of Michigan has committed to having 55% plant-based offerings on menus by 2025, in collaboration with the Humane Society of the United States.  

As part of this effort, HSUS chefs provided a plant-based culinary training to the university culinary staff, assisted with a plant-based takeover in the East Quad dining hall, and conducted plant-based cooking demonstration for students at Maize and Blue Cupboard food pantry. These events featured new Protein Foundations recipes that highlight whole food, plant-based sources of protein as center-of-the-plate menu offerings.  

There is a growing demand for plant-based foods on college campuses across the country, as students seek more sustainable options on menus.  

“We are excited to continue to collaborate with the talented culinary staff at the University of Michigan to bring delicious plant-based foods to student and staff plates,” said chef Jason Patel of the HSUS. “By shifting half of what is served daily to be plant-based, University of Michigan is ensuring that students will have more of the options they are looking for, demonstrating a commitment to sustainable offerings and establishing the University of Michigan as a leader among colleges and universities.”   

“Providing healthy and nutritious food offerings while being thoughtful of the environmental impact is an important part of our work, and the Humane Society of the United States has helped us explore lots of great options with our chefs and those we serve,” said Keith Soster, director of Sustainability, Student & Community Engagement for Michigan Dining at the university.  

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