Staying Sustainable through a Plant-Based Diet - CulinArt Group

Eat Well Blog

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

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What our clients are saying

“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!”

“Dear Chef Anthony: Hi! It’s the kids from Room 223 [and their teacher, Mrs. Smith]. We thank you for providing us with such great snacks and lunches! We know how hard you and your staff work. We have been talking as a class and we came up with some of our favorite snacks. We really love the brownies, chocolate chip cookies, and Scooby snacks. The soft pretzel bits are really good, too. Thank you again! ”

“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.”

“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.”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“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!!”

“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.”

“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 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.”

“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.”

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