A huge accomplishment for the Humane Society of the United States (HSUS) today as they have announced their partnership with Aramark, a leading food service provider in the US. HSUS, who are ‘leading the way to a better future for all animals‘ will provide training for Aramark in creating plant-based dishes so that they can offer a wider choice to their consumers.
Aramark, who provide a food service to healthcare, education a business facilities, are already on track to a plant-based future, with 30 percent of their current dishes being vegan or vegetarian. This is thanks the commitment they have made to the American Heart Association called ‘Healthy for Life 20 by 20’. The corporation employs over 1000 chefs who will be trained by HSUS.
Speaking on behalf of Aramark, Dan Wainfan, leader of health and wellness at the company, has said that Aramark ‘continue to work towards offering more plant-forward menu options and alternate protein sources to Aramark guests.’ He says that Aramark’s commitment to providing more plant-based options is motivated by the health benefits it can provide for their guests, and reducing the company’s environmental impact.
The decision to work with HSUS also reflects the desires of their consumers. Having recently conducted a survey, Aramark found that an astonishing 60 percent of consumers surveyed ‘believe[d] that vegan, vegetarian and plant-forward (vegetables-as-center-of-the-plate, with smaller portions of meat) options are important.’
HSUS have been providing people with culinary workshops to encourage plant-based eating for some time and have encouraged Humane Society International UK (HSIUK) to do the same. HSUS have provided over 200 school districts, as well as hospitals and prisons, with the tools they need to be able to implement Meatless Mondays in order to reduce the environmental impact of animal agriculture, save the lives of animals and allow people to make healthy food choices for their body.
It’s estimated that HSUS have impacted 137 million meals that would have included meat had they not offered their culinary workshops.
This partnership with Aramark allows them to affect change on an even larger scale as altogether the chefs at Aramark serve millions of meals per day.
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