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Pennswood Village’s mushroom lasagna gains a devoted following among residents

 By Benita Gingerella on Nov. 16, 2023

Locally Sourced: The senior living community's mushroom lasagna made with local mushrooms has won over the hearts of residents, even those who are the most devoted of meat eaters.

Operations

How Morrison Healthcare turned a microconcept into a successful casual dining experience

By Reyna Estrada on Nov. 15, 2023

While developing a taco concept at two of Cleveland Clinic’s campuses, the Morrison Healthcare team put customer demands top of mind.

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Metz gives plants the star treatment for National Vegetarian Month

By Benita Gingerella on Nov. 07, 2023

The foodservice provider’s VegFest celebration introduced diners to a variety of global, plant-forward dishes.

Sustainability

How Executive Chef Jim Stouffer approaches sustainability at Charlotte Country Day School

By Reyna Estrada on Jul. 05, 2023

Stouffer works to reduce waste at the K-12 school from the moment ingredients arrive.

Menu

'Plant Centric' engages diners with inventive menus and interactive tastings

By Patricia Cobe on Feb. 07, 2023

CulinArt’s plant-forward wellness promotion, which launched last month in schools and other operations, is gaining fans.

Sustainability

ISS Guckenheimer has a new bean-centric initiative

By Reyna Estrada on Jan. 13, 2023

The foodservice provider spills the beans on the Beans is How coalition.

Menu

6 trends impacting menus around the world in 2023

By Patricia Cobe on Dec. 20, 2022

Technomic takes a trip around the globe to forecast what operators can expect to see in the months ahead.

Menu

Plant-based cuisine to get push at NYC hospitals thanks to new partnership

By Kelsey Squire on Dec. 06, 2022

The city’s mayor is teaming up with the American College of Lifestyle Medicine to train doctors, dietitians and other healthcare workers on the benefits of plant-forward diets, stress management and more.

Menu

CulinArt creates a menu template to support plant-forward eating in K-12 schools

By Patricia Cobe on Nov. 29, 2022

Chefs and directors at more than 60 independent schools can use the tool to plan menus focused on more sustainable, healthier choices.

Operations

Making a plant-forward cafe viable for the long haul

By Reyna Estrada on Nov. 18, 2022

CrossRoads has been serving UConn students plant-centric fare for over a year. Here’s a look at what the team has learned.

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