Southwest Foodservice Excellence aims to grow its plant-based options

Southwest Foodservice Excellence (SFE) is taking steps to put more plants on its menus.

The K-12 foodservice provider has teamed up with the Humane Society of the United States (HSUS) to bring more plant-based recipes to the schools it serves. 

Currently, 26-30% of SFE’s menu offerings are plant based, an amount it wants to increase by 10% by the end of 2024, according to a press release from HSUS.

To help achieve this goal, HSUS will lead a virtual plant-based workshop for SFE chefs, dietitians and general managers, with the aim to start conversation about the value and demand for plant-based options and cover techniques to successfully execute them.

“As innovators in the K-12 nutrition space, we recognize that the need for plant-based menus has never been more important for students and staff,” said Chef Monty Staggs, CEO of SFE, in the release. “The opportunity to work alongside the HSUS in this national effort aligns with our company wide initiatives to produce meals rich in flavor and nutrients responsibly.”

In the six weeks after the workshop, SFE chefs will pilot at least two new plant-based recipes per week and replace some meat-based dishes with plant-based options.

“Our teams want to create those moments where students feel supported in going outside their comfort zone, trying something new and discovering their new favorite food at school," said Staggs. "This is going to have an incredible impact in our cafeterias.”