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Google and Culinary Institute of America partner on plant-forward certification initiative

The new curriculum will train culinarians to bring vegetables front and center.

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5 emerging food and beverage trends

The National Restaurant Association Show’s 2020 FABI Awards reveal the top products manufacturers have in store for foodservice operators.

Today’s foodservice patrons, increasingly mindful of the connection between diet and health, are shifting away from animal proteins and toward choices that lean heavily on produce, plant-based proteins.

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.

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

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

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