Humane Society International/Canada's Forward Food plant-based culinary training event at VIU. Photo credit: Humane Society International/Canada
Humane Society International/Canada and Vancouver Island University to co-host innovative plant-based culinary training event.
The VIU Culinary Management diploma program provides training in advanced culinary and pastry techniques, as well as management, accounting and beverage skills. Program Chair Jason Lloyd says the two-day culinary training experience will help future chefs learn and develop alternative menu options to meet the growing demand for plant-based foods.
"Our students are going to be influencers of what we eat moving forward which is why we invite and welcome learned chefs here to share their knowledge and expertise," says Lloyd. "We start them here with the knowledge and skills to create appealing dishes including vegan and vegetarian foods, which is why we are excited about the Forward Food training opportunity."
Please see this Humane Society International/Canada Media Advisory below for more details:
Humane Society International/Canada's Forward Food program is collaborating with Vancouver Island University to host a two-day plant-based culinary training, in which chef participants will learn how to create delicious, cost-effective and sustainable plant-based dishes. Chefs from VIU and the University of Victoria will attend, alongside students from the Culinary Institute of Vancouver Island. Following the training, both campuses will increase their plant-based and plant-forward menu options, and the culinary arts program will expand its plant-based curriculum.
WHAT: "Forward Food Culinary Experience", hosted by Vancouver Island University and Humane Society International/Canada. Chefs and culinary students will receive hands-on training on how to prepare a wide range of delicious, 100% plant-based dishes, from breakfast through dessert.
WHO:
- Chef François Murphy, culinary specialist with HSI/Canada.
- Riana Topan, campaign manager from Humane Society International/Canada.
- VIU Culinary Management diploma Program Chair Jason Lloyd.
- Participating chefs from both universities.
WHERE: Building 300, Room 156, Vancouver Island University, Nanaimo, BC. 900 Fifth St, Nanaimo, BC V9R 5S5. Click here for the Google map.
WHEN: February 20-21, from 10:00 am to 4:00 pm (ideal media availability between 10:00 am and 1:00 pm on February 20).
Facts:
- Plant-based eating is gaining momentum across the country as more and more Canadians opt to reduce their meat consumption in favour of vegetarian and vegan fare.
- Consumers are increasingly concerned with the conditions under which their food was produced, the environmental footprint of their meals, and the long-term health impacts of consuming large quantities of animal products.
- Animal agriculture has been implicated by the United Nations as one
- of the top contributors to global environmental problems due to its vast use of water, land and fossil fuels and high carbon dioxide and methane emissions.
- Diets rich in vegetables, fruits, whole grains, legumes and nuts are consistently linked to lower obesity rates, blood cholesterol levels and blood pressure.
- The majority of the meat, milk and eggs produced in the U.S. come from animals intensively confined in factory farms, their lives bearing no resemblance to the way most of us envision farm life.
