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Preferences for plant versus dairy products seem to be skewed by age.
The foodservice management company has debuted Plant-Forward, a flexible program for colleges nationwide.
Increased demand for meatless menu items is fueling creativity.
Chefs and operators shared plant-forward strategies at a recent virtual summit hosted by The Culinary Institute of America.
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.
Meat alternatives are playing a bigger role in brand loyalty since the start of the pandemic.
The event was aimed at engaging students who follow vegan and vegetarian diets.
The concept serves up a variety of vegan and vegetarian bowls.
The COVID-19 pandemic gave Executive Chef Nazim Khan an opportunity to nurture a veggie-forward concept.
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