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plant_based

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Miss traveling? A hospital dining team is here to help

 By Kelsey Squire on Mar. 24, 2021

Foodservice staff at Eskenazi Health look to infuse some fun and creativity into a challenging year.

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What's ahead for plant-based meats and proteins?

 By Patricia Cobe and Heather Lalley on Mar. 12, 2021

Suppliers and operators are moving beyond burgers and breakfast meats to grow along with the plant protein trend.

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Creatively meeting the demand for plant-based options in C&U

Sponsored content from our partner PAOW! Plant Based Protein on Dec. 16, 2020

PAOW! delivers versatility and flavor for plant-powered menus.

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Diners get increasingly on board with plant-based menu items

By Patricia Cobe on Oct. 27, 2020

Meat alternatives are playing a bigger role in brand loyalty since the start of the pandemic.

Operations

NC State hosts virtual plant-based recipe swap and potluck

By Benita Gingerella on Oct. 23, 2020

The event was aimed at engaging students who follow vegan and vegetarian diets.

Operations

Tulane Dining debuts Bowlful, a plant-based food truck

By FSD Staff on Sep. 25, 2020

The concept serves up a variety of vegan and vegetarian bowls.

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Plant-based milks flow onto mainstream menus

By Patricia Cobe on Sep. 03, 2020

What started as a trickle a couple of years back has turned into a deluge, with milk made from oats, nuts and more flooding the market.

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Inside a plant-based concept powered by real vegetables, not faux meat

By Patricia Cobe on Aug. 21, 2020

Fast casual Shouk spurs consumers to eat more plants by turning vegetables into accessible favorites.

Sustainability

Inside a salad chain’s latest sustainability move: carbon labeling

By Joe Guszkowski on Jul. 10, 2020

Starting in September, Just Salad will list the carbon emissions of each item on its menu.

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5 emerging food and beverage trends

By Patricia Cobe on Jun. 09, 2020

The National Restaurant Association Show’s 2020 FABI Awards reveal the top products manufacturers have in store for foodservice operators.

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