Hidden Health

Rochelle L’Italien, R.D.
University of N.H.
Durham, NH

We featured a plant-based chef gourmet meal event but did not market it as vegetarian. Our guests enjoyed the six components in four courses and while we were mainly promoting flavorful fruits and veggies, our guests were surprised and delighted to find out there was no meat. Not only did our guests enjoy the meal, they were educated on good nutrition.

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