Western Oregon University pledges to serve 50% plant-based meals by 2027, promoting student health, sustainability, and inclusivity through innovative dining options.
Western Oregon University (WOU) is making waves in campus dining by pledging to serve 50% plant-based meals by 2027. This exciting initiative, part of the Humane Society of the United States' Forward Food Pledge, positions WOU as a leader in promoting student health, environmental sustainability, and culinary diversity.
Enhancing Health and Inclusivity
WOU’s bold move aims to boost student health and meet the growing demand for innovative dining options. With a diverse student body—41% of undergraduates are students of color and 47% are first-generation students—WOU is dedicated to creating a more inclusive dining experience. The new menu will feature globally inspired, whole-food options that cater to varied tastes and dietary needs.
Culinary Training and Pilot Program
This summer, WOU will collaborate with the HSUS Food Service Innovation team for a week-long culinary training session. Dining staff will gain valuable skills in plant-based cooking and test out new recipes that are both healthy and sustainable. In November, during World Vegan Month, these new dishes will be showcased in a pilot event to gather student feedback and fine-tune the offerings.
A Commitment to Sustainability
Kym Bower, food service innovation specialist at the Humane Society of the United States, said, “We applaud WOU’s commitment to helping animals, their students and the planet through this exciting and impactful initiative. We are thrilled to be working with WOU to incorporate fun and innovative new menu options while lowering their environmental footprint and saving animals. We look forward to seeing other universities in the Pacific Northwest follow suit.”
Before this pledge, WOU was already a frontrunner in sustainable dining. Currently, 29% of campus meals are plant-based. The university also composts food waste, uses reusable to-go containers, and sources local ingredients whenever possible.
Ben Lipp, general manager and chef at WOU, said, “Working in an environment where you’re trying to prepare people for their future, I strongly believe we also must do our part to make sure the future is a place they want to live. Implementing small changes like this is a way we can do that. I say small because without knowing it, the students are already eating, and the staff are already preparing foods that include many plant-based options. I think with the help of this collaboration we will have a great time getting to that 50% plant-based.”
Leading the Way in the Pacific Northwest
WOU’s commitment highlights the critical need to adapt to scientific research and student preferences. This shift is essential for addressing climate change, and WOU’s proactive stance demonstrates that even long-established institutions can embrace innovative, eco-friendly practices.
