K-12 for foodservice

Meatless Monday is a global movement designed to help people around the world eat more fruits, vegetables, and plant-based foods—like beans, whole grains, and nuts. Cutting out meat one day per week is not only good for your health and the health of the planet, but it’s also a great way to try new ingredients and dishes that you may otherwise have overlooked. Whether you’re a student, teacher, or faculty member, we have everything you need to start a Meatless Monday program in your school cafeteria or classroom.

Kids getting food in cafeteria


How to get started:   

  1. Understand the benefits: Demand for plant-based foods continues to grow. Review our benefits fact sheet to learn how a Meatless Monday program can help support the health, wellness, and sustainability goals of your school, and share these insights with key decision makers.  

  2. Set goals: Define the program objectives and needs to make Meatless Monday a success. For example, adding a new meatless entree every Monday, reducing meat by 20%, or including a plant-based entree daily.  
 
  3. Organize the team: Set your start date and create a timeline, including recipe testing, staff training, procurement, taste tests, and marketing. Enhance your menu by using these popular meatless dishes for inspiration or work with the school nutritionist or wellness director to create new ones. Use these training tips on the advantages of Meatless Monday to prepare the culinary team. Review our suggested menu terminology and best practices, as well as our other K-12 resources for foodservice.
  4. Raise awareness: Program success is largely dependent on student participation and excitement. Promote Meatless Monday to students and staff via school communication channels. Use our collection of marketing materials, including sample newsletter, printable posters and table tents, and social media assets to help generate interest and buzz. Recruit dedicated school members to become program ambassadors and help market the program.  

  5. Trial and assessment: Engage students and faculty in the process through taste tests, pre-launch surveys, and feedback. Run a short pilot program and revise based on what you learn. Start slowly with a dish or two; revise and expand as the foodservice team and students become more accustomed to plant-based meals.    

  6. Launch: Announce the Meatless Monday launch via school-affiliated communication channels and host a kick-off event to engage students and staff. Keep up weekly reminders, promote new dishes throughout the program or pilot, and get student feedback throughout the process. Use our Get Started with Meatless Monday 12-week campaign to keep people engaged.