Edit

plant-forward

Menu

Making the most of plant-based menus

Karla Dumas from the Humane Society of the United States, shares what’s driving the rise in demand for plant-based menu options.

Menu

What’s driving college students’ food purchases?

Sustainable, low-carb, gluten-free—which attributes do students say would make them more likely to buy a menu item? Technomic shares some insights.

Students will receive $4 in vouchers to spend at the market.

Sodexo makes a commitment to serve Future 50 Foods to promote sustainability and health.

Noncommercial operators share how they're staying on top of packaging concerns.

Plant-based menu options are in high demand—and vegans aren’t the only ones ordering them up. A growing number of flexitarians are choosing vegetable-forward dishes several times a week. These five recipes will help freshen up your plant-based offerings to appeal to both groups of diners.