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Beans offer plant-based, hearty protein for healthcare menus

With many diners focusing more on their health, combined with the “food as medicine” movement, it’s no surprise plant-based options, like beans, are multiplying on menus.

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6 menu trends that rose to the top in 2019

See which ingredients, flavors and culinary movements had the biggest impact this year.

See which topics readers couldn’t get enough of this year.

Canton Local School District has partnered with a rescued produce delivery service.

How one foodservice team is adapting to the dining preferences of baby boomer residents.

Fresh preparations and an eye toward flexitarianism are leading the way forward.

The on-campus farm is providing the university with greens such as kale, cilantro, basil and lettuce.

Plant-based items are skyrocketing on menus. But how popular are they with consumers, really?

Consider these opportunities to engage guests next month.

Here's a sampling of the dozens of dishes created at Indiana University kitchens during the Big Ten Conference Chefs' Summit.

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