More Than 3,200 Chefs And Nutritionists Will Be Trained To Make Plant-Based Food


2 Minutes Read

Training is part of plans to make plant-based food more widely available - Media Credit:

Chartwells Higher Education, Morrison Healthcare and The Humane Society of the United States [HSUS] have teamed up as part of a plan to make plant-based food more widely available.

The organizations have launched a training course – Forward Food Culinary Experience – a full-day class that aims to 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 3,200 chefs and registered dieticians across the country in 2018.

Participants will learn to create plant-based breakfasts, lunches, dinners and snacks like carrot osso bucco, mushroom street tacos, cauliflower fried rice, biscuits and gravy, and tofu scramble.


Vice President of Wellness and Sustainability for foodservice company Chartwells, Laura Lapp, said: “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.”

Classes will be led by HSUS chefs and nutritionists nationwide. 

The program 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.


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.

Vice President of Culinary for Morrison, Cary Neff, said: “Focusing on flavor is part of our philosophy at Morrison Healthcare.

“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.”


HSUS President and CEO, Wayne Pacelle, added: “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.

“Compass is doing something important and noteworthy in offering its culinary leaders this opportunity.”


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