Plant-forward eating continues to gain steam post-pandemic

Health, money, animal welfare and more are pushing consumers to eat more produce and less meat, a recent survey finds.


UW Health chefs win plant-forward recipe contest with Afghan-style vegetable korma

The korma is served to patients, staff and guests in retail venue Four Lakes Cafe.

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

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.

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

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

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.

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