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Indian Campuses Embrace Plant-Based Menus
3 Oct
Summary
- Future chefs will spend one-fifth of coursework on plant-based cooking.
- Institutions are reducing animal products by 30% in dining halls.
- Veganism is promoted for health, environmental, and ethical reasons.
Starting in 2027, SRM Institute of Hotel Management in Kattankulathur will require future chefs to dedicate 20% of their coursework to plant-based cooking. The institution has also reduced animal products in its dining halls and hostels by 30%, aligning practical experiences with classroom learning.
Pondicherry University and Bharath Institute of Higher Education and Research in Chennai now serve plant-based meals on Tuesdays. The German International School in Chennai transitioned to 100% plant-based meals for students back in 2017.
At BITS Pilani, Hyderabad, a separate vegan counter was introduced in the mess after student advocacy. Mess vendors are now preparing vegan alternatives for common dishes using plant-based ingredients like soy chunks and cashew cream.
Educational institutions are highlighting the health benefits, such as improved gut health and fiber intake, and nutritional value, achieved through careful menu planning with nutritionists. They also emphasize the significant environmental advantages, as food systems contribute over one-third of global greenhouse gas emissions, and the ethical imperative to reduce animal consumption when plant-based diets are viable.
