It’s a Revolution! - CulinArt Group

Eat Well Blog

It’s a Revolution!

It’s a Revolution! From plant based proteins, meat alternatives, and blended burgers, the options of joining the vegetable revolution are endless.

The Menus of Change initiative is another way to band together to create well-balanced and sustainable menus. This program is designed to help chefs learn and grow with the ever changing wellness and sustainability values. Goals of the program line up with the Vegetable Revolution – increase produce purchases, reduce beef purchases, and increase whole grain purchases – all qualities of a healthy and sustainable diet.

According to a study released by Wakefield Research, 55% of US residents plan to eat more plant-based foods. Millennials are showing the greatest interest with 60% of Americans aged 21-34 consuming plant-based meals. Reports also show the global livestock industry contributes a significant amount of global greenhouse gas emissions and the World Health Organization announced the consumption of red and processed meats can increase the risk of certain cancers. Join the veg revolution and push vegetables back to the center of the plate! Delicious menus that offer choice, meet consumer demand, and reduce the carbon footprint associated with meat and other animal-based products are the tenets of this revolution. We are focused on teaching new ways to prepare a “veg-centric” meal, keeping vegetables at the center of the plate, with bold and balanced flavor profiles in place of traditional meat and sides. CulinArt is committed to

  • Increasing produce purchases
  • Increasing whole grain purchases,
  • Decreasing beef purchases,
  • Inspiring our guests to make healthier choices in our cafes through menus and messaging with flavor first.

This month, enjoy the fresh flavors, health benefits, and environmental stewardship of veg-centric meals!


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  • October 23, 2019



What our clients are saying

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for all the accommodations for food intolerances and allergies.  I continue to hear positive comments about the quality of the food and the options. Please pass along our thanks and gratitude to your whole team!!!!”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

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