Chefs and catering managers at the University of Nottingham took part in a plant‑based culinary training session on desserts delivered through a specialist programme called Forward Food, led by Humane World for Animals UK. Executive pastry chef Danielle Maupertuis delivered masterclass to the university catering team.
Fourteen members of Nottingham Uni’s catering team explored core techniques and practical menu solutions, including plant-based sponges, ganache and filling variations, flaxseed as an egg alternative, and dairy-free creams, cream cheese and thickeners.
Forward Food supports food service teams to create and expand offerings of delicious, affordable and climate‑friendly plant-based options without compromising taste, nutrition or operational needs.
Hema Jankee, senior operations manager at the University of Nottingham, said: “This training has given our teams the confidence, skills and practical solutions to deliver plant‑based desserts at scale without compromising on quality or efficiency.
“It aligns strongly with our sustainability ambitions, while ensuring we continue to offer desserts that our students genuinely enjoy. Committing to plant‑based desserts for part of the week is a meaningful and achievable step that supports our climate goals, inclusivity and operational resilience.
“Building on this work, we are planning for at least three out of the five weekdays to offer exclusively plant‑based desserts from the start of the 2026–27 academic year. The Forward Food programme has helped us translate ambition into action in a way that works day‑to‑day in our kitchens.”
The approximate sustainability benefits of removing dairy and eggs from desserts three days per week, calculated by Forward Food, is the equivalent of reducing the university’s emissions by over 400,000km driven by a petrol car, reducing the land use by 1,300 tennis courts and water use by over 19 million litres.
Ashley Collishaw, head chef at Nottingham University, added: "The system used was enjoyable, educational, and the small groups helped it feel personal and an excellent insight into alternative menus."