Staying Sustainable through a Plant-Based Diet - CulinArt Group

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Staying Sustainable through a Plant-Based Diet

April showers bring May flowers, and by flowers that includes plants too! Did you know that by adopting a Plant-Based diet, you are adopting a sustainable practice to help save the Earth? Not only does April celebrate National Earth Day, it is also National Sustainability Month, which means finding new and innovative ways to increase sustainability.

Daily living provides so many different opportunities to be sustainable to help the Earth out! We can all be more sustainable with small actions on a daily basis starting today.

So, What exactly does a Plant-Based Diet mean?

Plant-Based is an approach that focuses primarily on plants. This includes fruits, vegetables, nuts, seeds, oils, whole grains, legumes, and beans. Following a plant-based way of eating means to compose your meals/snacks in a plant-centric way. What it does NOT mean is to be restrictive against eating animal products, such as meat or dairy. Rather the goal of it is to choose predominantly natural, whole foods in proportion to other sources and to be more mindful about including plant foods. It’s always black and white — the way we eat does not need a label, and following a plant-based way of eating helps us understand and get into that grey area. We can eat both veggies and animal products.

Benefits of a Plant-Based Diet include:

  • Necessary amounts of protein, fats, carbohydrates, vitamins, and minerals for optimal health and nutrition
  • High in fiber and phytonutrients
  • Decrease risk of chronic disease, such heart disease, high blood pressure, type 2 diabetes, stroke, and obesity
  • Lowers inflammation and cholesterol levels
  • Environmentally sustainable

5 Ways to Get More Plant-Based:

  1. Fill up on the veggies. Fill half your plant with leafy greens and colorful vegetables. Include a variety of colors. Enjoy as a side salad, sauteed, or as a snack with hummus, salsa, or guacamole.
  2. Fuel with healthy fats. Use good-for-you unsaturated fats such as olive oil, olives, nuts and nut butters, seeds, and avocados. Fats provide a satiety factor, which will keep you fuller for longer.
  3. Cook a vegetarian meal at least one night a week. Dedicate one day to eating plant-centric, such as Meatless Mondays or Plant Fueling Fridays. Create meals around beans, whole grains, and vegetables. Try bean tacos, quinoa buddha bowls, lentil stews, or search for more recipe inspiration.
  4. Freshen up with fruits. Include fresh or frozen fruit to your breakfast. Add to oatmeal, porridge, whole grain cereal, chia seed pudding, on top of toast, or coconut yogurt. Add some nuts / nut butter or seeds along for full satisfaction!
  5. Sweeten it up with fruit dessert. End your meal with a ripe, juicy fruit salad or handheld piece of fruit to curb your craving. Try peaches, grapes, orange, apple sauce, melon, or banana with cinnamon or a drizzle of honey for a sweet bite after a meal.

What ways can you eat more plants? Let’s help the Earth out one plant-based bite at a time!

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  • April 26, 2021



What our clients are saying

“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…”

“Thank you so very much for the AMAZING dinner you provided for the President, Dean and Jim & Marilyn Simons. They really enjoyed it!! It was perfectly thought out and delicious. Your expertise and impeccable presentation and taste were truly appreciated!”

“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!”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“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!”

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

“Just wanted to thank you and the team at Lake Success for taking care of us for my daughter's birthday. I figured the event was going to be straight forward, but it felt like the event was treated with just as much care and attention to detail as a wedding or other big event, which was very much appreciated. You anticipated everything that we needed and are so capable, bravo! The party was 10x more beautiful and lovely in reality compared to how I imagined it, thanks to you guys.”

“I just wanted to touch base as another school year draws to end. I cannot thank you enough for how smoothly this year went. Chef Felix [Herrera] and his staff made it seamless in a year with lots of wrinkles.    ”

“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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