York University in Toronto, Canada is committed to increasing plant-forward options on their menus across their campuses. With over 50,000 students and 7,000 faculty and staff, the university is leading the way in promoting plant-forward nutrition in its dining halls, with a strong focus on student engagement and feedback.
Organizational Commitments to Health and Sustainability Targets
In March 2024, York University signed the Food Guide-Friendly and Forward Food pledges, reinforcing their commitment to creating a healthier food environment and ensuring that 60% of its menus are plant-forward. This initiative was spearheaded by York’s Food Services Dietitian, Dahlia Abou El Hassan, as part of the university’s broader well-being and sustainability strategies. YorkU recently announced a major milestone—achieving the 60% plant-forward target across its dining halls.
To bring this vision to life, YorkU collaborated closely with its food service provider, Chartwells (a division of Compass Group Canada). Through ongoing partnership, key steps were taken, including on-campus culinary training, an extensive menu review, and coordinated efforts with the culinary and marketing teams to revamp menus and menu boards. These collective efforts have helped transform the dining experience at YorkU, making plant-forward choices more accessible and appealing to the university community.
At the All About Beans Summit in Toronto Canada in November 2024, co-hosted by Beans is How, Pulse Canada, York University and Compass Group Canada, participants marked the role of food service participation in getting more Canadian-grown beans into diets. Now, York University’s Registered Dietitian, Dahlia Abou El Hassan, has accepted the challenge. She has teamed up with the dining team to design strategies for how to inspire and educate young people to have more beans and get more beans into its dining halls, actively encouraging students to explore and enjoy bean-based meals. Here’s how:
Educating Students About Bean Nutrition
At a recent York University Health Fair, Food Services engaged students in conversations about beans—asking about their favourite ways to prepare them and exploring barriers to incorporating them into their diets. Many students shared that while they enjoy eating beans, they have never cooked them before.
To support this initiative, Pulse Canada and Unico donated Canadian-grown beans to the university and provided educational resources highlighting the many health and environmental benefits of beans. The dietitian distributed beans along with simple, one-pot meal recipes, sparking excitement and curiosity among students. Many expressed enthusiasm about trying the recipes and learning more about how to incorporate beans into their meals.
Beyond offering nutritious and diverse food options, Food Services actively engages students in food literacy and culinary education through the Teaching Kitchen series. These free cooking classes provide students with essential cooking skills and empower them to create nutritious, affordable meals in a hands-on environment. “The Teaching Kitchen is all about giving students the confidence and practical tools they need to take charge of their nutrition,” says York’s Registered Dietitian, Dahlia Abou El Hassan. “It’s a fun, supportive space where students can learn, ask questions, and discover that healthy cooking doesn’t have to be complicated or expensive.”
Dishes like lentil tacos with cilantro lime slaw and Chana Chaat introduce students to plant-forward, culturally diverse flavours while highlighting creative ways to incorporate pulses into their diets. The Teaching Kitchen has received an overwhelmingly positive response, with over 95% student satisfaction. When asked what they enjoyed most, students shared:
“The instructions were so easy, and I loved the healthy ideas to include in my lifestyle.”
“Learning about nutrients and the why behind cooking techniques.”
“I have only positive feedback for this event and people. The atmosphere was relaxing, but I also felt like I was gaining important life skills like cooking and nutrition knowledge.”
“Quick, healthy, and easy vegan recipes with all ingredients available. Loved the nutritional insights and tips while making salad.”
“Cooking something new with my friends.”
This initiative continues to inspire students, equipping them with the skills and confidence to prepare healthy meals long after they leave the university.
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Incorporating Student Feedback to Shape Future Menus
To better understand student preferences, the dining team obtained feedback at the Health Fair, gathering insights from 80 students on their favorite beans and what would encourage them to choose more bean-based meals on campus.
Key Findings:
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Most popular beans: Lentils, Kidney Beans, Soybeans, Black Beans and Chickpeas.
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Top motivators for choosing bean-based meals:
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Cultural diversity and more flavourful dishes
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Nutritional information on the benefits of beans
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Promotions and discounts on bean-based meals.
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This valuable feedback will inform future menu planning, with a focus on introducing more globally inspired, flavourful bean dishes for Fall 2025. It also marks the importance of educating students about the benefits of beans to their health, along with some tips for how they can start the journey of cooking them themselves The University’s Food Services department regularly conducts student surveys, and these insights will continue to shape and enhance campus dining options.
Expanding Impact
Building on this success, York is excited to build upon its plant-forward approach successes to increase bean dish offerings on its menus. The university will continue to use resources to educate students on beans and plans to integrate these into future interactive events throughout well-being week, Nutrition month, and beyond.
Through student-driven and focused menu development and awareness campaigning, York University is fostering a culture of nutritious, sustainable eating—one bean at a time.
