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Furmano’s

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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.

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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.

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3 ways lentils are making waves 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

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Ancient grains provide heartiness and health that consumers crave

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.

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C&U menus get creative with plant-based and ethnic options

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.

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“Plantdulgent” dishes drive interest from meat eaters

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

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Expand beyond plant-forward with “plantdulgent” eating

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 ...

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Clean labels make their way to C&U foodservice

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

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10 ways to cut the salt on menus

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

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Colleges and universities offer plant-forward menus

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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