Plant Centric – it’s not a trend, it’s a vibe - CulinArt Group

Eat Well Blog

Plant Centric – it’s not a trend, it’s a vibe

For the month of January we were teaching everyone about our NEW P+ icon for our new Plant Centric concept!

What does Plant Centric mean?

A common misconception when hearing the word “plant-centric” is that these recipes are vegetarian or vegan, with no animal products. BUT that is not the case. These entrees are not vegetarian, they are not vegan, they do not skimp on flavor, and they do include animal-based products (2oz or less). Plant centric eating is a way to include a ton of variety in your meals, without restricting any foods.

The way we eat is a spectrum!

Plant-forward eating is a spectrum. Ranging from entirely plant based without any animal ingredients (vegan), to some animal-based products like dairy and eggs, but no meat, fish, or poultry (vegetarian), to having a meal with mostly plant-based foods like fruits, vegetables, legumes, and grains and some animal or seafood ingredients (plant-centric). At the end of the spectrum, meat and seafood ingredients become the accent item, while plants are highlighted as the main ingredients.

There is no right way to eat

There is no perfect or “right” way to eat, which is why this spectrum exists. It reminds us that like flavor, texture, and spice level, everyone enjoys different types of food, and all foods provide us with different health benefits. Plant-based products are extremely nutrient-dense providing us with a ton of vitamins, minerals, and antioxidants. Animal-based products are protein packed and have nutrients like iron and vitamin B12, which are not as high in plant foods.

Plant Centric eating is also sustainable 

Sustainability also comes into play here. Plant-based ingredients require significantly less water and carbon to produce compared to animal products. By featuring more plant-centric recipes, less animal products are used, leading to more sustainable menu options.

This is the future of food!

Plant-Centric eating is the future of food! Small changes like these Plant-Centric recipes make a big health and sustainability impact. This mix of plant-based and animal-based ingredients create wonderfully well-balanced meals with all macronutrients and food groups!

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  • February 1, 2023



What our clients are saying

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

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“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!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“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!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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