The beet

Whitsons is proud to share that we earned a “B+” in Humane World for Animals’ fifth Food Service Industry Protein Sustainability Scorecard for 2026, measuring how the largest food service companies in the country are doing in offering climate-friendly, plant-based menu items.  

Whitsons remains committed to increasing the availability of plant-based meals while educating our communities on the importance of increasing environmentally responsible options. Offering more plant-based foods on our daily menus helps reduce our environmental footprint, and Whitsons teams have worked towards offering one plant-based option out of every three items on the menu during the 2025-26 school year.  

Whitsons’ commitment towards offering more sustainable, plant-based options includes: 

Veggabols – created in collaboration with Humane World for Animals (HWA), this program expands a variety of innovative plant-based recipes thoughtfully developed by both HWA expert chefs and Whitson’s executive chefs. Each October and April, location teams track progress towards lessening our carbon footprint through the Greenhouse Gas Menu Planner, which measures the total pounds of CO2 saved by substituting animal-based menu offerings with plant-based menu offerings. Meatless Mondays provide a weekly opportunity to promote Veggabols and other meatless options, helping expand student food choices that lower our carbon footprint.   

Greenleaf Cuisine – Whitsons is committed to supporting local farmers by sourcing produce locally whenever available and in season. We are proud to support local farmers in the communities we serve and provide customers with fresher, tastier locally grown produce that reduces the miles traveled between harvest and reaching the cafeteria. This program positions Whitsons to best support local farm-to-school programs and continue to provide the very best produce the region has to offer, fresh from farm to fork.  

Harvest of the Month (HOM) – Location teams feature a monthly promotional theme day along with coordinating recipe suggestions and educational materials for each state’s designated monthly feature harvest item. This program enhances collaborations with local food hubs and farmers, ensuring seasonal produce locally grown in each community is featured on the menu. Educational opportunities, like the corresponding HOM Lunch Lab, deliver hands-on, engaging nutrition and food science experiences for students.  

School Gardens – Whitsons embraces opportunities to incorporate produce grown and harvested from school gardens on the menu. We have increased collaborations with clients to provide educational experiences for students that connect their hands-on learning to the school meal program. Partnerships with clients in maintaining indoor hydroponic and aeroponic gardens or outdoor school gardens and green houses to produce freshly-grown produce on site demonstrates Whitson’s commitment to offering more sustainably grown produce that reduce our global footprint.  

Whitsons remains dedicated to offering a balance of animal-based menu items and plant-forward options. Broadening our plant-based selections better serves customers who prioritize a plant-based lifestyle and helps introduce all customers to a more diverse menu that helps contribute to a more sustainable planet.  

View the full 2026 Humane World for Animals Protein Sustainability Scorecard Report Here