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Sorghum, other ancient grains grow on college campuses

As college students are leaning more towards the plant-based movement, dining halls are turning to ancient grains, like sorghum, as a healthy option.


Beans offer plant-based, hearty protein for healthcare menus

With many diners focusing more on their health, combined with the “food as medicine” movement, it’s no surprise plant-based options, like beans, are multiplying on menus.

Foodservice operators are using lentils in unique and tasty ways on menus. Check out three ways to use lentils in creative, craveable dishes

As consumer trends skew toward healthy options and better-for-you snacks and meals, both commercial and noncommercial eateries are working to include nutritious foods on the menus.

College and university students are a diverse and nutritionally-savvy lot, and they’re craving healthier options such as plant-based protein and more unique global fare.

As more diners seek out plant-based menu choices, many college and university dining services have pushed the creative boundaries.

In fall 2018, California passed a law that requires state-licensed healthcare facilities to provide a healthful plant-based option at every meal. But even before that law was passed, plant-based menu ...

As consumer preferences and definitions of what healthy eating means change, so do foodservice menus.

Here's how healthcare operators are lowering the salt, but keeping the flavor.

Plant-based dining is continuing to gain momentum, and consumers in the college and university segment are especially receptive to dishes that help them reduce their meat consumption.

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