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

“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!”

“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.”

“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 can’t thank you enough for all the time and effort you put into getting this emergency shipment of water to our Waco, Tx office. As always, you guys pulled out all the stops and did everything possible to help! I know it doesn’t seem like much to you, but our employees in TX that need drinking water are truly grateful. I feel so fortunate to work with such true professionals. I think you set the bar that your competition wishes they could match!”

“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!!”

“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 were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“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!”

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