Tulane Dining and the Humane Society co-host Forward Food

Tulane University Dining Services partnered with the Humane Society of the United States to host a Forward Food culinary experience for Sodexo chefs throughout the region.

Forward Food is a culinary event for food service professionals who want to serve more plant-based meals. This hands-on training event teaches chefs, nutritionists and dining hall directors about how to create delicious, plant-based meals that also are cost-effective and sustainable.

On June 12, chefs and dining team representatives from Tulane University, Loyola University, Dillard University, University of Louisiana Lafayette, Louisiana College, Shawnee State University, Central State University, Xavier University, and Jackson State University gathered at Tulane to enhance their knowledge of the health and nutrition aspects of plant-based food, recipe development, and ways of marketing these foods to patrons.

“We aren't changing our cooking methods or techniques,” said District Executive Chef Wes Turnage, “We're just making really good food.”

Plant-based eating is gaining in popularity as millions of Americans are increasingly embracing plant-based meals for better health and for environmental and animal welfare reasons. Food service professionals are seeking ways to meet the demand for more plant-based menu items, and Forward Food is the only initiative in the country that provides such training to institutions.

“I was shocked to learn about the environmental impact eating a meat-based diet is having on our planet,” Tulane University’s Executive Chef Jason Rivas. “I actually found myself talking to my daughter about it.”

Dillard University's Executive Chef, Thera Hamilton, made jackfruit jambalaya, replacing shrimp with marinated garlic. Forward Food's Chef Wanda White worked closely with a Tulane University chef to develop a completely new tofu pudding recipe.

“Part of my job as a dietitian is to get our chefs excited about plant-based food,” said District Campus Dietitian Kelsey Rosembaum. “Forward Food made that happen. Our chefs were extremely excited to apply their excellent culinary skills and creativity to a new way of thinking about food.”

For more information about Tulane Dining, visit https://diningservices.tulane.edu/