Continue to Site >>>

plant_forward

Menu

UW Health chefs win plant-forward recipe contest with Afghan-style vegetable korma

 By Patricia Cobe on Jul. 12, 2022

The korma is served to patients, staff and guests in retail venue Four Lakes Cafe.

Menu

How K-12 and college dining are tackling current foodservice challenges

 By Patricia Cobe on Jun. 23, 2022

Labor, supply, sustainability, authenticity and health are impacting what directors and chefs are putting on the menu.

Menu

3 ways to make plant-forward eating more craveable

By Patricia Cobe on Jun. 21, 2022

Speakers at the CIA's Menus of Change conference say the answer lies in marketing the menu around flavor.

Menu

Aladdin’s Vegebond Takeovers boost plant-forward eating on campus

By Patricia Cobe on May 04, 2022

The program is designed to pop into existing food stations in college cafes and dining halls.

Menu

Are plant-based milks putting cows out to pasture?

By Patricia Cobe on Jun. 17, 2021

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

Sustainability

Bon Appetit creates new climate change policy

By Patricia Cobe on Jun. 17, 2021

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

Menu

Chartwells Higher Ed bets on plant-based’s continued popularity

By Kelsey Squire on May 12, 2021

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

Menu

Plant-forward dishes keep growing at restaurants

By Patricia Cobe on May 04, 2021

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.

Sustainability

5 takeaways from the CIA’s plant-forward playbook

By Patricia Cobe on Apr. 21, 2021

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

Menu

What's ahead for plant-based meats and proteins?

By Patricia Cobe and Heather Lalley on Mar. 12, 2021

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

  • Page 3