Metz brings Meatless Monday to its accounts

Company joins national effort to promote health and sustainability.

Feb. 16—Dallas, Pa.-based Metz Culinary Management announced today that the company has joined the Meatless Monday initiative, a national effort supported by the John Hopkins School of Public Health.

Meatless Monday’s goal is to reduce meat consumption by 15% in order to promote sustainability and health. Metz is rolling out Meatless Mondays at all of its 135 accounts in C&U, B&I, healthcare and K-12. Twelve accounts are already participating in the program.

“Eliminating meat from your diet once a week has health and environmental benefits,” Kathy Gonzalez, vice president of nutrition education and sustainability at Metz, said in a press release. “Meatless Mondays can improve health by reducing the risk of preventable conditions like cancer, heart disease, diabetes and obesity. Opting for healthier meat-free alternative can reduce your carbon footprint by minimizing water usage and reducing fossil fuel dependence.”

Meatless Monday is already a success at Montgomery School in Chester Springs, Pa. The school served spaghetti with marinara and garlic bread, Tuscan-blend vegetables and strawberries for its first Meatless Monday meal in February.

“The students all loved it and were wondering when we are going to run Meatless Monday again,” Steve Schappert, general manager for Metz at the school, said in the release. “I told them ‘every Monday this month’ and if it continues to be a hit we will serve Meatless Monday for the remainder of the school year. This concept shows how a company like Metz Culinary Management can change the way people eat and open the door for new and inventive ideas.”

More From FoodService Director

Industry News & Opinion
millennial employee handshake

Boy, is it ever fun being a member of the millennial generation. On the one hand, there’s a bevy of seasoned bosses and co-workers who typecast us as lazy, easily distracted, entitled upstarts who don’t value older generations’ experience. And on the other hand, there’s an economy that we entered at the exact wrong time that—while it is recovering—required us to settle for less pay and fewer benefits at the beginning of our careers, stunting our growth trajectory right from the start. (Whoops, there I go playing right into our complain-y stereotype.)

Like us or not, the millennial...

Ideas and Innovation
fidget spinner

While they may be a nuisance to parents, restaurants are finding an unexpected use for trendy fidget spinners. A chef at Houston seafood spot Reef posted a video to Instagram to show off the new technique: dripping sauce over the toy while it’s spinning on a plate to make creative designs.

Sponsored Content
ballpark stadium food trends

From Bush’s Best ® .

Whether it’s at a college or university, a minor league game or a major league game, sports stadiums offer an array of delicious foods that sports fans love. A look at what’s happening in stadiums’ food offerings spotlights a few trends that foodservice directors should keep an eye on and adapt for their own menus.

1. More pork options

According to Technomic’s MenuMonitor, powered by Ignite, instances of pork on stadium menus have increased 33% year-over-year. Going ultra-indulgent with pork is trending, too—Kauffman Stadium in Kansas City, Mo., serves...

Sponsored Content
blended burger mushrooms

From The James Beard Foundation.

Blending meat and mushrooms in burgers and other iconic foods is a major trend heralded by a number of trendsetters and publications.

As many know, this trend was started by college and university chefs and dining directors because they could create better burgers (and meatballs, tacos and meatloaf) by blending at least 25% ground mushrooms in with beef. These operators knew that “the blend” was better-tasting, better for the environment, better nutritionally and better for holding because of the juicier texture.

In return for being...

FSD Resources