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Are plant-based milks putting cows out to pasture?

 By Patricia Cobe on Jun. 17, 2021

Preferences for plant versus dairy products seem to be skewed by age.

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Chartwells Higher Ed bets on plant-based’s continued popularity

 By Kelsey Squire on May 12, 2021

The foodservice management company has debuted Plant-Forward, a flexible program for colleges nationwide.

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How the Humane Society is pushing the boundaries of plant-based eating

By Patricia Cobe on Apr. 28, 2021

Increased demand for meatless menu items is fueling creativity.

Sustainability

5 takeaways from the CIA’s plant-forward playbook

By Patricia Cobe on Apr. 21, 2021

Chefs and operators shared plant-forward strategies at a recent virtual summit hosted by The Culinary Institute of America.

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Recipe report: Plant-powered plates

By Patricia Cobe on Mar. 18, 2021

The demand keeps growing for plant-based and veggie-forward dishes, and scratch-made items can tempt even the most devoted meat eaters. These five recipes make the most of nuts, grains and beans to showcase plants in tasty ways.

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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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A healthcare chef cultivates a new plant-based station

By Patricia Cobe on Jun. 01, 2020

The COVID-19 pandemic gave Executive Chef Nazim Khan an opportunity to nurture a veggie-forward concept.