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Versatile plant-based options at college and university foodservice are on the rise

For operators looking to expand the plant-based menu options, choosing versatile products that can be used in familiar dishes is the winning choice.

Operations

NYC Health celebrates milestone of serving over 1.2 million plant-based meals

During the first full calendar year of the health system’s plant-based meals program, it saw a 36% reduction in carbon emissions and a cost savings of 59 cents per meal.

The foodservice provider’s DefaultVeg initiative is launching at nearly 400 college campuses.

The university has set a goal to have 30% of its meals be plant-based in both residential and retail operations by 2026.

The five new menu pulse-centric menu items will be offered at the foodservice provider’s corporate sites.

As more consumers show interest in plant-based foods, foodservice operators are wise to include plant-based versions of diner favorites, such as hot dogs.

Locally Sourced: Carrots sourced from the school’s hydroponic freight farm are utilized three different ways in the dish.

A new study revealed that participants were more likely to choose a food gift basket that didn’t contain meat and dairy when it was described as healthy and sustainable as opposed to vegan.

The school is partnering with the Humane Society of the United States to help them reach their goal.

Sodexo chefs served up creative plant-forward dishes in a competition to bring home the Culinary Experience grand prize.

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