We began adding plant-based entrees several months ago to our regular and special events menus and now would like to add the Impossible Burger to our a la carte menu. We’re working on the vegetable becoming a bigger part of the plate's volume.

—Stephen Plescha, Pennswood Village

Vegan and vegetarian diets are currently trending. I'm not only excited to work with ingredients like aquafaba and various plant-based meats, but I'm also excited to see the evolution of these products.

—Stephanie Powers, Spring Harbor Continuing Care Retirement Community

We’re offering new vegan burger options, mushrooms 50 ways and variations on peas. Trying to funk [things] up a little with some kimchi and pickled everything makes all [plant-based] entrees fun and exciting.

—Cameron Clegg, Parkhurst Dining