Forward Food for Professionals

Julia Kuziw, Chartwells Canada


Is your foodservice organization looking to be more sustainable? Do you want to add more plant-based options to your menu? Launched in Canada in 2017, Forward Food is a FREE program supported by Friends of Humane Society International that helps foodservice companies across the country succeed with their plant-based food goals. Our team of hospitality and sustainability professionals will help you put plants at the centre of the plate, improving sustainability, health, food costs and animal welfare. We work with campuses, hospitals, restaurants and more… If you have a food menu, we’re here to help!

Why work with Forward Food?


Plant-forward menus have a much lower impact on the planet and are part of a healthy diet.

Cost Savings

Working with Forward Food has saved our partners up to 93% in food costs.

Consumer Demand

43% of Canadian consumers are actively trying to incorporate more plant-based foods into their diets.

Building a better food system, together

We ask all of the institutions and businesses we work with to sign onto the Forward Food pledge, to transition 20% of their current menu offerings to plant-based. This achievable and impactful goal demonstrates a strong commitment to better, more sustainable food. We are here to help foodservice professionals meet this target – every step of the way.

Take our pledge to build a better food system.

We are proud to be working with the following foodservice operations to implement the Forward Food pledge:

Sodexo Canada

Dana Hospitality LP

University of Guelph Hospitality Services

University of Toronto Mississauga Hospitality and Retail Services

University of Toronto Victoria College Hospitality Services

McMaster University Hospitality Services

University of Waterloo Food Services

Our Work

We offer the following services and resources FREE of charge:

  • Culinary Experience: A hands-on culinary training experience for your foodservice professionals to learn how to make plant-based food that tastes amazing (in-person or remote).
  • Recipe & Menu Development: Our team of experts will work with your menu development team to create custom plant-forward recipes for your menu (in-person or remote).
  • Marketing & Promotion: We offer templates and assistance for developing marketing materials and strategies to showcase your plant-based options (remote).
  • Environmental Impact Measurement: We can assess the greenhouse gas emissions impact of your menu, before and after any changes have been implemented (remote). 
  • Educational Materials & Workshops: We have a wide range of educational materials about the many benefits of plant-based eating and can host an informative session for you and your team (in-person or remote).

Are you ready to get more exciting plant-based options on your menu? Let us help you bring food forward! Contact Alex Wichert, program coordinator, at

Darren Kemper

Download our FREE foodservice resources:


Foodservice professionals can also sign up for Forward Food’s monthly newsletter here.


Not in foodservice?

Visit our Forward Food webpage for individuals.



What industry professionals are saying about Forward Food:

“Forward Food allowed our chefs to learn about the growing demand for healthier, more sustainable and cost-effective menu items through plant-based culinary training. With the training our chefs received, we were able to introduce delicious options to our menus that helped increase our plant-based and vegetarian food options by 11%.”

– Fadi Zuriekat, Resident District Manager, Chartwells Sheridan College, Compass Group

“This was a great course, lots of fun and very informative. I really like the way it made us Chefs collaborate together to share best practices. I came out of the course with lots of new ideas and a greater appreciation for plant-based menus.”

– Virtual training participant from Sodexo Canada

“The online training was fantastic. The best part was the interaction with all the Chefs and the [Forward Food] team. There was great dialogue and culinary talk that lead to some great ideas and things that got me excited to get into the kitchen and play with some of those ideas. The [Forward Food] team were very engaging and knowledgeable. This was a great class that I think all Chefs will enjoy.”

– Virtual training participant from Sodexo Canada


Forward Food in the News

Photo credits: Chat Photography