The Humane Society of the United States and Hospital Housekeeping Systems Bring Sustainable Menu Options to People Across the Country
The Humane Society of the United States and Hospital Housekeeping Systems have teamed up to establish a sustainable plant-based menu program called Sustainabowls, which will be part of HHS ‘Global Bowls menu. The initiative is bringing more humane and sustainable food options to the hundreds of establishments where HHS provides food services across the United States.
The menu includes exciting herbal recipes such as:
- Roasted corn chorizo and lentils
- Pineapple Fried Cauliflower Rice
- Indian chickpea chutney
This partnership will raise awareness of the importance of sustainability in our diets while showing how tasty plant-based dishes can be. Thanks to the hospitals, senior communities and educational campuses served by HHS, the program will reach thousands of patients, guests, residents and students across the country.
HSUS chefs, dietitians and specialists are working with food service providers to improve the herbal options that are served, with the goal being that half of the offerings are herbal by 2025. By increasing the visibility and plant education Based on food choices, HSUS helps people discover that diets with less animal products are healthy for humans, good for animals and more sustainable for the planet. Reducing meat consumption is widely recognized as a crucial element in achieving emission reduction targets mitigate the effects of climate change.
If each HHS site serves 10 Sustainabowls per day in lieu of meat / milk meals, over the course of a year the environmental savings would be equivalent to each of the following:
- enough electricity to power 137 homes for a year,
- enough water for a million showers,
- and farmland the size of South America.
“The increase in plant-based foods is a win-win-win situation: it helps animals, encourages healthier diets and relieves pressure on our already overloaded planet,” said Karla Dumas, RDN and director of the innovation in food service at HSUS. “We are excited to be working with HHS to expand herbal offerings across menus across the country, starting with the Global Bowls herbal concept. This includes recipes and educational items designed to empower individuals to make healthy, sustainable food choices that also happen to be delicious and satisfying.
HHS Vice President of Culinary Operations Chef Marta Hernandez commented on the partnership: “The HHS Culinary Team is delighted to roll out the Global Bowls program. The program focuses on international flavors combined with fresh local ingredients. We believe this program will attract a large segment of our customers across all industries. Recipes highlight healthy grains and seasonal vegetables, and the program features sustainable, eco-friendly packaging. These features are important to today’s consumers, and it will be a game-changer for our retail and senior living businesses. Providing our customers with the best quality and innovative food options is extremely important, and Global Bowls will be the first step into an exciting new time for HHS.