With growing numbers of young people in the UK choosing to replace meat, fish, eggs and dairy with animal-free options, Humane Society International/UK held a masterclass on plant-based cuisine, with chef Jenny Chandler, for London university chefs and caterers.
Fifteen chefs and catering managers from across six London universities - including King’s College London, University of the Arts London, University of West London, and City, University of London took part in the masterclass.
The training involved the fundamentals of creating interesting, flavoursome plant-based dishes, tailored to different audiences from student-friendly dishes to fine dining events. The class also included tips on how to successfully market plant-based options to increase uptake amongst diners.
Charlie Huson, Forward Food programme manager for Humane Society International/UK, said: “Putting more plants and less animal products on our plates can have a massive impact on the climate, our health, and of course animal welfare.
“Enlightened about the effects of their food choices on animals and the environment, a growing number of Gen Zs are embracing plant-centric eating and it’s no surprise that universities are keen to cater for them. Humane Society International/UK’s Forward Food masterclasses provide higher education institutions with the know-how to give students the delicious plant-based options they want.”
Over a billion land animals are killed every year in the UK. Reducing meat and dairy consumption presents a critical opportunity to decrease both the number of animals slaughtered each year and the greenhouse gas emissions associated with food.
Over 300 chefs have been trained through HSI’s Forward Food programme in the UK since its launch in 2017, 249 of whom were from universities.
Chandler added: “Chefs are at the forefront of a crucial food revolution. I want to encourage chefs and caterers to add more plant-based meals to their menus and feel empowered and excited to create flavoursome, nutritious dishes. Vegetables, fruits, grains, pulses, herbs and spices – these provide tremendously interesting ingredients for balanced meals, without sacrificing taste, texture or pleasure.”