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Compass, Aramark work with The HSUS to introduce plant-based options at universities, hospitals

The HSUS’s Forward Food Culinary Experience offers full-day trainings and will teach Compass and Aramark chefs to create delicious plant-based options. Above, HSUS Chef Wanda White serves samples of meringue made with aquafaba during a Food Forward cooking program at the University of Colorado. Photo by Lance Murphey/AP Images for The HSUS The food service sector is playing a positive role in improving the way animals are treated in American agriculture.
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