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How K-12 and college dining are tackling current foodservice challenges

Labor, supply, sustainability, authenticity and health are impacting what directors and chefs are putting on the menu.

Menu

3 ways to make plant-forward eating more craveable

Speakers at the CIA's Menus of Change conference say the answer lies in marketing the menu around flavor.

The program is designed to pop into existing food stations in college cafes and dining halls.

Bon Appetit foodservice management company plans to reduce greenhouse gas emissions through its food purchasing decisions.

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.

Operators are subbing plant-based meat in everything from Italian beef sandwiches to hot dogs. But fresh vegetables are also showing up in a big way.

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

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

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

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