PHILADELPHIA (October 10, 2022) — Aramark, the largest U.S.-based foodservice provider, announced today that by 2025, 44% of its residential menu offerings at more than 250 colleges and universities will be plant-based.
Aramark and the Humane Society of the United States have been collaborating on plant-based initiatives for nearly fifteen years, working together to benefit animals, people and the planet. This new announcement marks a milestone in their long-standing partnership.
This effort is an example of Aramark’s progress on its climate change commitments, including its announcement that it will drastically reduce greenhouse gas emissions associated with the food it serves in the United States by 25% by 2030.
“In line with our existing responsible sourcing commitments, this new goal represents another step in our journey toward net zero emissions,” said Alan Horowitz, VP of Sustainability at Aramark. “Increasing plant-based proteins while reducing animal proteins is an important factor in helping us reduce food-related emissions and is responsive to changing consumer dietary preferences.”
As noted in the Humane Society of the United States’ Protein Sustainability Scorecard Report, 26-30% of Aramark’s current menu offerings on college campuses are plant-based. In addition to culinary trainings for team members, on-demand culinary training videos developed by HSUS will support schools in meeting or even exceeding these goals.
“Aramark has made great strides in its commitment to tackling climate change. By setting tangible goals to introduce more plant-based foods, the company has demonstrated a level of action and transparency that should please both consumers and client institutions,” says Karla Dumas, registered dietitian and senior director of food service innovation at HSUS “We value our partnership and are excited to work with Aramark to shift toward menus that are not only delicious, but good for us, the planet and the animals.”
The HSUS Foodservice Innovation Team works with foodservice companies to increase the number of plant-based offerings in their dining establishments by developing culinary support services through recipes, menu concepts, culinary training and marketing support.
As part of its commitment, Aramark will expand culinary staff training, expand marketing efforts, provide annual reports on its progress toward the 44% goal, and work with HSUS to develop and integrate more plant-based entrees onto menus.