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Metz gives plants the star treatment for National Vegetarian Month

 By Benita Gingerella on Nov. 07, 2023

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

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Madison Square Garden taps new restaurant partners and menu items for 2023-24 season

 By Patricia Cobe on Oct. 22, 2023

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

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Chefs turn to fungi to plot the future of plant-based menus

By Patricia Cobe on Sep. 18, 2023

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

Sustainability

Brigham and Women’s wants to draw diners to what’s healthy

By Reyna Estrada on Sep. 13, 2023

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

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How Spike Mendelsohn is changing up healthy eating in the fast-casual and snack spaces

By Patricia Cobe on Jul. 20, 2023

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

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Plant-based food packages associated with decreased BMI in children, new study finds

By Reyna Estrada on Jun. 26, 2023

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.

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.

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.

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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.

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