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

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...


At Planta, Steven Salm harnesses the culinary power of plants

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

As college populations are more diverse than ever, so are dietary needs in the cafeteria. By offering plant-based options, operators can cater to all those dietary needs with one easy-to-prepare ingredient.

New York City hospitals see success with making plant-based items the default choice on patient menus.

The Georgia Tech unit will serve the vegan chain’s full menu for lunch, dinner and late night.

The program will provide universities with a playbook and other tools to bring more plant-based dishes to campus. So far, over 12 schools have signed up.

Chartwells Higher Ed highlights what college students want when it comes to sustainability and plant-based offerings.

Supply chain and labor obstacles forced operators to streamline menus, but culinary and flavor innovation did not stand still.

The city’s mayor is teaming up with the American College of Lifestyle Medicine to train doctors, dietitians and other healthcare workers on the benefits of plant-forward diets, stress management and more.

The university is collaborating with the Humane Society of the United States to accomplish this goal.

  • Page 4