Ontario university chefs take part in plant-based culinary training

Chefs from Ontario universities recently gathered at Western University to take part in a two-day plant-based culinary training program. The aim of the training – which was led by Humane Society International’s Forward Food program – was to teach culinary experts from Western, the University of Guelph, the University of Windsor, and McMaster University how to prepare more vegan options for students living in residence. This training comes in the wake of Western’s recent pledge to make 40% of its dining hall menu plant-based by 2024. Western Director of Hospitality Services Colin Porter said that the pledge was made in response to increased student demand for more plant-based and healthier food options, and that it also represents a step towards the universities’ sustainability goals.