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plant_based

Sustainability

Rochester Institute of Technology is making a big push toward plant-forward fare

By Reyna Estrada on May 30, 2023

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

Operations

Is a vegan eatery automatically kosher?

By Jonathan Deutsch, Ph.D. on May 30, 2023

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

Menu

Add plant-based options to the menu without maxing the budget—or labor

Sponsored content from our partner Proterra on May 17, 2023

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

Sustainability

How Kent State turns student feedback into an inclusive dining experience

By Reyna Estrada on May 04, 2023

The university hosted its second plant-based vendor show in April, soliciting comments on prospective menu additions.

Menu

Stay true to your brand identity when adding plant-based items, operators say

By Patricia Cobe on Apr. 23, 2023

Restaurant leaders share the secrets to their success with plant-based menu initiatives.

Menu

Updating menu favorites to meet plant-based diners’ demands

Sponsored content from our partner Proterra on Apr. 07, 2023

As more diners seek meatless meals, operators can find an easy solution by swapping plant-based protein crumbles in familiar favorite foods.

Sustainability

Southwest Foodservice Excellence aims to grow its plant-based options

By Reyna Estrada on Apr. 06, 2023

The Humane Society of the United States will host a virtual plant-based workshop for chefs, dietitians and general managers at the K-12 foodservice provider.

Menu

How to choose the right Plant-Based Protein

Sponsored content from our partner Proterra on Mar. 13, 2023

When adding plant-based dishes to the menu, operators have a lot to consider.

Operations

How plant-based offerings help operators align with consumer priorities, values

Sponsored content from our partner Proterra on Mar. 08, 2023

In the realm of college and university dining, there’s a unique opportunity that comes with offering plant-based, sustainable foods. As diners continue to prioritize better-for-you food...

Menu

At Planta, Steven Salm harnesses the culinary power of plants

By Patricia Cobe on Mar. 02, 2023

The founder and CEO of the 11-unit restaurant concept puts indulgence front and center.

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