- On April 13, 2017
Food service employees from the Port Townsend and Chimacum schools districts in Washington recently received a hands-on vegetarian cooking demonstration at the Blue Heron School in Port Townsend, WA. The HSUS’s own Amy Webster (HSUS Pacific Northwest Food Policy Coordinator) and Kristie Middleton (HSUS Senior Food Policy Director) demonstrated tasty and nutritious dishes such as pasta marinara with white beans and red lentils and Sriracha lime tacos. The demonstration was part of a “Meatless Mondays” program.
Interestingly enough, the school district had implemented a “Meatless Mondays” program on its own, back in the fall of 2016, after Stacey Larsen, director of food service for the Port Townsend School District, attended an HSUS-hosted vegetarian cooking seminar several months earlier. The HSUS has been a long-time proponent of the “Meatless Mondays” program.
The benefits of reducing meat consumption are wide-ranging, from lessening the environmental impact from the effects of factory farming to sparing the animals in these operations from undue suffering. In addition to these benefits, Ms. Larsen cites the health benefits of a diet that reduces meat consumption and includes more plants for staving off obesity and heart disease. She also notes that a vegetarian menu helps the school district’s bottom line. Despite initial skepticism that a vegetarian school lunch menu would reduce participation, there has been no drop off in lunch numbers.
Read the full article on ptleader.com.