Plant Forward

Associated Courses

$99.00

Course Length: 1.5 Hours

Course access lasts for 12 months from purchase for all individual courses and Certificates.

In Plant Forward you will learn about the health, environmental and financial benefits of eating plant-based proteins. The course also teaches you how to serve more plant forward meals in your school.

Please note: Our website is currently undergoing scheduled maintenance to improve your shopping experience. We apologize for any inconvenience this may cause. If you want to purchase a course while our site is offline, please contact us directly at sfi@chefannfoundation.org and we’ll be happy to assist you with your order. Thank you for your patience!

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Category: SKU: 7012M000001Vvy7

Description

Course Description

Protein is one of the five components required by the USDA in a reimbursable meal. This component is commonly filled by an animal protein like meat, dairy or eggs. However, plant proteins – such as beans, nuts and tofu – are often a healthier and more environmentally sustainable choice. In this course we’ll learn how plant proteins benefit overall health, dive into the Plant Forward Continuum, address vegetarian and vegan cooking, and look at some of the nationwide trends towards plant-based eating. Additionally, students will learn about the financial benefits of meatless meals, how to alter recipes and menus to include plant proteins, and how to market these new entrees to students.

Please note: Our website is currently undergoing scheduled maintenance to improve your shopping experience. We apologize for any inconvenience this may cause. If you want to purchase a course while our site is offline, please contact us directly at sfi@chefannfoundation.org and we’ll be happy to assist you with your order. Thank you for your patience!

Learning Objectives

By the end of this course, participants will be able to:

  1. Understand the health, environmental and financial benefits of consuming more plant-based protein.
  2. Identify the difference between vegetarian and vegan foods.
  3. Understand how to alter an animal protein-based recipe to a partially or fully plant-based recipe, all while maintaining a palatable and USDA creditable entrée.
  4. Identify plant-based proteins that are reimbursable under the NSLP.
  5. Market plant-based meals to students.
  6. Use a menu cycle to incorporate more plant-based meals throughout the school year.

USDA Codes

  • 1110
  • 1320
  • 2110
  • 4110
  • 4150

Course Outline

  • Course Introduction
  • Why Plant Forward?
    • Why Plant Forward?
  • Trends in Plant Forward Eating
    • Trends: Introduction
    • Google’s Philosophy on Plant Forward
    • Plant Forward Eating in the Market Place
  • The Plant-Forward Continuum
    • Introduction & the Difference Between Plant-Forward and Vegetarian
    • Traditional Animal Protein Program
    • Why Should We Limit Consumption of Animal Protein?
    • Plant-Based Proteins Help Us Limit Our Exposure to Hormones and Antibiotics
    • Plant-Forward Menus
    • Recipe Crediting
    • Plant-Based/Vegan Menus
    • Building Plant-Forward Dishes into Your Menu Cycle
  • Marketing and Education
    • Marketing and Education
  • Course Conclusion

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