Plant based menus take seed at colleges

Canteens are increasingly adding recipes without meat, fish or dairy products.Starting 2027, future chefs at SRM Institute of Hotel Management in Kattankulathur will spend a fifth of their coursework learning to cook without meat, fish, eggs or dairy. The institute has also cut animal products in its dining halls and hostels by 30%, as part of a growing push for plant-based food on Indian campuses.The institution recently collaborated with Humane World for Animals India, which sent professionals to campus to train faculty in plant-based food preparation. “It covered the fundamentals of plant-based cooking, ingredient substitution, menu planning and preparation of dishes without meat, fish, eggs and dairy products,” says Lalitha Shri, vice principal. “We reduced animal products in campus dining and hostels to align practical dining hall practices with classroom learning.”They are not the only ones. Pondicherry University serves plant-based food in its campus canteens and hostels on Tuesdays, so does Bharath Institute of Higher Education and Research (BIHER), Chennai. The German International School in Chennai, one of the first to make a move in this direction, had announced in 2017 that they would serve 100% plant-based meals to their students and avoid using animal products on campus.At BITS Pilani, Hyderabad, there is a separate vegan counter within the mess, says Parth Gupta, a third year student, and joint secretary of the Club for Animal Rights and Equality. “In our case, nearly half the mess menu was plant-based. It took some time to convince the administration, but eventually they agreed to introduce such an alternative. The mess vendors were willing to prepare vegan alternatives for curries with milk or other dairy products such as soya chunks or cashew-based cream,” says Parth.In India, especially in South India, much of vegetarian food is plant-based. However, turning a govt institution’s canteen plant-based is still problematic owing to the political colours it might take on, says Naman Dedhia, of the organisation Plant Based Treaty, which works with educational institutions across the world to teach them about plant-based cuisine. “But there is definitely a movement among private institutions in India.”The dishes are not as bland or unappetising as many imagine, says Sheetal Ahuja, director of Vision International School of Excellence, Ankleshwar, Gujarat, where the canteen went vegan three years ago. “We worked closely with a nutritionist and put a lot of thought into the menu. We experimented with different combinations and cuisines to ensure that the children received good sources of protein, essential amino acids, fibre and other nutrients.”In order to not make children feel that something had been taken away from them, they adapted familiar foods. “We marinated tofu to give it a paneer-like texture. We introduced soy curd, soy lassi, almond milk, kheer and several other nutritious and tasty desserts,” she says. “We talk to children about the compassion behind these choices. Many of them are happy that in their own small way, they can contribute to creating a better world for animals.”At SRM, the practical sessions exposed students to ingredients such as vegetables, fruits, grains, pulses, legumes, nuts, seeds, coconut and plant-based dairy alternatives. Students learn how familiar dishes can be recreated using plant-based ingredients while retaining flavour, texture, presentation and nutritional value. “The focus is also on techniques rather than recipes. Students are encouraged to understand how ingredients behave, how flavour can be developed using herbs and spices, how plant proteins can be incorporated into menus, and how locally available produce can be used creatively,” says Lalitha Shri. “Vegan cuisine is not simply about removing animal-based ingredients; it is about reimagining food with creativity, nutrition and sustainability at its heart. The future of hospitality lies in creating food that is delicious, innovative and mindful of both people and the planet.”While plant-based diets are beneficial for the gut and are fibre-rich, Vitamin B12 deficiencies are often not found, which might have to be addressed through supplements, says Mumtaz Khalid Ismael, consultant clinical dietician.“There are also significant environmental benefits,” says Sridhar A, environmental researcher. “Introducing more plant-based meals in schools and colleges as a dietary choice, is an opportunity to reduce the environmental footprint of the food system while shaping sustainable and ethical habits among young people. Food systems contribute more than one third of global greenhouse gas emissions, and evidence shows that diets with less animal-based food can substantially reduce pressures on land, water, biodiversity and climate.”Beyond health and environmental concerns, there is the ethical question, says Sai Vignesh, vegan advocate and founder of the Chennai-based organisation Almighty Animal Care Trust. “If human beings can thrive on a plant-based diet, why should we continue consuming animals? I would say the ethical aspect should remain at the forefront.”You Can Also Check: Gold Rate in Chennai | Silver Rate in Chennai | Bank Holidays in Chennai | Public Holidays in Chennai | Chennai AQI | Weather in Chennai | Petrol Price in Chennai | Diesel Price in Chennai | CNG Price in Chennai | LPG Price in ChennaiStay updated with the latest Chennai news. Download the TOI App.