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!