ROCHESTER, New York—Rochester Institute of Technology is the first university in New York state to reach a major dining milestone, achieving a campuswide menu that is now 50% plant-based.
This achievement was made possible through a three-year collaboration between RIT Dining and Humane World for Animals, formerly called the Humane Society of the United States. In 2023, RIT signed the organization’s Forward Food Pledge, committing to expanding menus toward plant-based meals and setting a goal to reach 50% plant-based meals by 2025.
With approximately 8,000 meals served daily to RIT’s 17,000 students, the shift means roughly 4,000 plant-based meals are now served each day across the university's five main dining halls.
“Reaching this benchmark is a testament to the RIT culinary team’s ability to deliver delicious plant-based meals with consistency and intention,” says Chef Tracy Burgio, culinary specialist at Humane World for Animals. “Sustainability and quality go hand in hand—and this team made it happen.”
Since 2015, Humane World for Animals has worked with schools, hospitals and corporate dining programs to expand and elevate plant-based initiatives. The program has trained more than 33,000 food service professionals and works with thousands of university dining programs nationwide to increase access to delicious, sustainable plant‑based meals.
“At RIT Dining, our mission has always been to provide students with flavorful and sustainable food options,” said Herlan Manurung, corporate executive chef–associate director. “Through specialized training and our multi‑year partnership with Humane World for Animals, our team transformed the menu to reach the 50% plant‑based milestone. This achievement reflects the dedication of our chefs and their commitment to creativity, bold flavors, and a dining experience that truly centers students.”
Students have shown strong support for plant‑based dining. In a campus survey, 82% of RIT students said they support offering more plant-based meals on campus.
“It’s been really cool to see how much the plant-based options have expanded. Having more variety like this makes it easier for everyone to find something they enjoy,” said Lasya Josyula ‘26, an RIT student who grew up eating plant‑based meals.
RIT’s most popular plant‑based dishes include the bibimbap bowl, blackened tofu steak and tempeh Reuben.
Kym Bower, food service innovation specialist at Humane World for Animals, adds: “RIT’s accomplishment helps so many animals. And as institutions across the country look for practical ways to address climate impact, student health and evolving food preferences, RIT’s achievement offers a replicable model: set a measurable goal, invest in culinary training, engage students and make plant-based foods craveable.”
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