Tofu, tempeh and seitan took the place of animal protein in a summertime two-day, in-person training program offered to chefs, sous chefs and cooks by the Humane Society International Canada. In return, the university’s St. George and Mississauga campuses have undertaken to make 20 per cent more of their overall menu plant-based.
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University of Toronto
150 College Street, Room 560
Toronto, ON M5S 3E2
