Nearly one-third (30%) of consumers say they would be more likely to visit eateries with sustainability efforts, according to data from Technomic, a foodservice researcher and sister company of FSD. And at the University of California San Francisco Health, sustainability has been a cornerstone for some time.
Recent plant-based dishes at UCSF Health include Filipino-style Sitaw at Kalabasa featuring green beans, kabocha squash and coconut milk, a Vegetarian Bibimbap Bowl and Cantonese Eggplant Stir Fry. In addition, the hospital’s Roots + Shoots station centers around plant-based entrees, with animal-based proteins available as sides.
Outside of the menu, UCSF Health has been using compostable servingware, such as plates covered with a compostable film that allows customers to see what’s inside, Director of Food and Nutrition Services Dan Henroid told FSD late last year. In addition, it’s transitioned to beverages such as kombucha and cold-brew coffee in cans and glass vessels. Water now comes in reusable metal bottles instead of plastic ones, and the team has taken steps to ensure these waters remain cost competitive with less eco-friendly versions.