The HSUS Forward Food Collaborative is working to increase plant-based options on menus and reduce the amount of meat and animal products sold.
To: Bluedot Living
From: The Humane Society of the United States
Subject: HSUS Forward Food Collaborative
In a time where conversations, committees, and conferences are dominated by the planet’s climate crisis and what individuals can do to make a difference, we often find ourselves talking about paper straws, shorter showers, and electric vehicles. While every step towards living more sustainably has its merit, there is one part of our lives that is noticeably absent from the majority of these discussions: our diet.
Agriculture is an enormous contributor to many of the most devastating impacts on our climate, with the brunt of those impacts stemming from animal agriculture. According to the UN Food and Agriculture Organization, over three-quarters of all arable land on Earth is used for animal agriculture, despite it only contributing about one-third of the world’s protein and less than one-quarter of overall calories. That inefficiency only becomes more staggering when you look at greenhouse gas emissions, with animal agriculture being responsible for nearly a fifth of all anthropogenic emissions worldwide.
A shift toward plant-based foods is the most impactful way institutions and individuals can reduce their carbon footprint, prevent deforestation, minimize demand for water and land resources, improve food security, and preserve natural habitats. There is an abundance of scientific findings that show replacing animal-sourced meats with plant-sourced foods provides more greenhouse gas savings than using lower-carbon animal meats. Beyond sustainability, there’s also a need to focus on plant-based foods to improve consumer health and to reduce the suffering of animals used for food.
This is why The Humane Society of the United States, as a part of the Forward Food Collaborative, is working with the top food service management companies around the country to increase plant-based options on institutional menus and reduce the amount of meat and animal products sold. By offering free culinary trainings, plant-based recipes, greenhouse gas assessments, marketing materials, educational webinars, and other resources to university, K-12, and healthcare foodservice operations, we hope to build a better future for people and animals everywhere. Check out our promo video to learn a bit more about our team.
Examples of our work include:
- Our recent plant-based culinary training at the University of Michigan.
- Collaborating with Better Food Foundation to implement San Diego’s Climate Action Plan and its goal to reduce meat and dairy-related emissions.
- A virtual plant-based webinar for El Paso ISD to train over 200 of their cooks district-wide on the benefits of and tricks for cooking plant-based recipes.
- Ongoing collaborative partnerships with food service management companies like Sodexo, which recently pledged to transition 50 percent of their college and university menus to being plant-based by 2027, and Whitsons, which also recently increased their pledge to transition 33 percent of their K-12 menus to be plant-based by 2025. You can find out how the other top 50 food service management companies did in our recently released Food Service Industry Protein Sustainability Scorecard.
View their recipe for Chorizo Kelp Breakfast Bowls on our Recipe page.Print