Sodexo chefs compete in sustainability challenge

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


Metz gives plants the star treatment for National Vegetarian Month

The foodservice provider’s VegFest celebration introduced diners to a variety of global, plant-forward dishes.

Hungry sports fans and concert goers can choose from old favorites and on-trend newbies at the New York City arena.

Mushrooms are known to add meatiness to meatless cooking, but now the rest of the fungi kingdom is getting a shot in foodservice kitchens.

Its two hospital campuses have made changes to highlight their focus on nutrition, inclusion and the environment.

The TV celeb and former fine-dining chef is expanding his ventures PLNT Burger and Eat the Change while continuing his food policy activism.

The study, which was published in the journal Preventing Chronic Disease, suggests that offering plant-based family food packages may help to lower BMI in children.

The university has committed to offering 50% plant-based entrees by 2025.

Fruits, vegetables and grains are inherently kosher, Advice Guy says, but unless an establishment has rabbinical supervision and certification, it is not.

Consumers want more plant-based meals, and operators need to consider the budget and labor demands of doing so—Proterra can help.

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