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Making the most of plant-based menus

Karla Dumas from the Humane Society of the United States, shares what’s driving the rise in demand for plant-based menu options.

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What’s driving college students’ food purchases?

Sustainable, low-carb, gluten-free—which attributes do students say would make them more likely to buy a menu item? Technomic shares some insights.

Students will receive $4 in vouchers to spend at the market.

As consumer trends skew toward healthy options and better-for-you snacks and meals, both commercial and noncommercial eateries are working to include nutritious foods on the menus.

How FSD Mellissa Honeywood curates a locally sourced menu with international ties.

Sodexo makes a commitment to serve Future 50 Foods to promote sustainability and health.

Plant-based menu options are in high demand—and vegans aren’t the only ones ordering them up. A growing number of flexitarians are choosing vegetable-forward dishes several times a week. These five recipes will help freshen up your plant-based offerings to appeal to both groups of diners.

Eat to beat the heat by offering a selection of cool salads. While salad bars are a convenient service style, these five composed seasonal salads ease decision-making and speed up the line.

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