A Toronto chef and nutritionist is on board with post-secondary schools adding more plant-based items to their menus but warns them from relying on processed alternatives.
University students across Canada have been demanding that their institutions implement more plant-based food options at their cafeterias.
And a Toronto-based nutritionist and chef Darryl Yu couldn’t agree more.
“Introducing plant-based meals to the university students can work wonders for the human body; improve digestion, improve gut health, reduce brain fog, increase energy and focus, reduce lethargy,” Yu told Now Toronto in an email statement on Thursday.
Back in May, Western University in London, Ontario pledged that it would make 40 per cent of its dining hall menus plant-based by January 2024.
The school has since surpassed its goal by making 43 per cent of its meals plant-based as of September 2023, according to Colin Porter, the university’s director of hospitality services, who told The Gazette.
“When students initially complained about the lack of nutritious and healthy options, the school had to ‘take responsibility and align with sustainability values,’” Porter told CBC News.
Executive Chef at Western University Kristian Crossen told the CBC that many professionals in the industry did not know how to prepare for full plant-based meals because it was not required in their curriculum when they attended culinary school.
Both the University of British Columbia (UBC) and Western University have committed to work with chefs that specialize in plant-based cuisine to learn recipes and build new skill sets to cook without using meat, dairy and seafood.
Although some universities are implementing these healthier menu alternatives, Yu pointed out some concerns.
“As a certified nutrition practitioner and holistic nutritionist, I would strongly recommend that these university programs either produce in-house or outsource plant-based meals that are made from whole foods,” he said.
“As opposed to processed alternatives like Beyond Meat,” he added.
“Processed food is still unhealthy regardless of whether it’s plant-based or not due to high sodium, sugars, preservatives, artificial colors and flavours, and risk of allergens due to high amount of ingredients,” Yu said.
UBC is aiming for 55 per cent of its dining halls to be plant-based and 80 per cent by 2025, the CBC says.
In addition, Dalhousie University in Halifax, Nova Scotia hopes to offer at least 50 per cent of plant-based meals options by 2030.
Furthermore, the University of Toronto’s menu is reportedly 61 per cent plant-based compared to less than 50 per cent two years ago.
“As a chef of almost 2 decades, I would recommend starting small. A vegan soup of the day. Rice/Noodle bowl of the day. Vegan salads/sandwiches/wraps. Fruit/vegetable smoothies/juices,” Yu said.
He also recommended preparing your own food ahead of time with a balance of nutrients from plant-based whole food ingredients.
