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Are plant-based milks putting cows out to pasture?

Preferences for plant versus dairy products seem to be skewed by age.

Sustainability

Bon Appetit creates new climate change policy

Bon Appetit foodservice management company plans to reduce greenhouse gas emissions through its food purchasing decisions.

The foodservice management company has debuted Plant-Forward, a flexible program for colleges nationwide.

Operators are subbing plant-based meat in everything from Italian beef sandwiches to hot dogs. But fresh vegetables are also showing up in a big way.

Chefs and operators shared plant-forward strategies at a recent virtual summit hosted by The Culinary Institute of America.

Suppliers and operators are moving beyond burgers and breakfast meats to grow along with the plant protein trend.

The concept serves up a variety of vegan and vegetarian bowls.

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

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.

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