Western Oregon University (WOU) has announced its commitment to transitioning 50% of campus dining options to plant-based meals by 2027. This initiative, part of the Forward Food Pledge, is in collaboration with the Humane Society of the United States (HSUS).
The university, the oldest public institution in Oregon, intends to offer a more inclusive dining experience, featuring globally inspired whole food and plant-based dishes to cater to its diverse student body. Currently, 29% of meals served on campus are plant-based, and WOU’s sustainable dining program includes composting food waste, using reusable to-go containers, and sourcing local foods when possible.
“Working […] where you’re preparing people for their future, we must also ensure the future is a place they want to live”
Kym Bower, a food service innovation specialist at HSUS, praised WOU’s efforts. “We applaud WOU’s commitment to helping animals, their students, and the planet through this initiative. We are thrilled to be working with WOU to incorporate innovative new menu options while reducing their environmental footprint and saving animals. We look forward to seeing other universities in the Pacific Northwest follow suit,” Bower stated.
A new standard in campus dining
WOU is among the first US universities to make such a pledge, following similar initiatives in other countries. Western University in Canada has achieved a goal of 40% plant-based menus, while in the UK, Lancaster University students voted for fully plant-based catering, and Kent University aims for 30% plant-based meals by 2026. Students at the University of Cambridge and Stirling University have voted to eliminate all animal products from their menus.
Ben Lipp, general manager and chef at WOU, spoke on the importance of this initiative. “Working in an environment where you’re preparing people for their future, we must also ensure the future is a place they want to live.”
Preparing for a transition
This summer, WOU will partner with the HSUS Food Service Innovation team to provide a week-long culinary training session for campus dining staff. The training will focus on plant-based culinary techniques and the development of sustainable and inclusive recipes. These new menu options will be tested during a pilot event in November, coinciding with World Vegan Month, where student feedback will be gathered.
Lipp continued, “Implementing small changes like this helps achieve that goal. Without realizing it, students are already consuming, and staff are preparing many plant-based options. With this collaboration, we will have a great time reaching that 50% plant-based target.”
