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Inside a new plant-based cafe on UConn’s campus

 By Kelsey Squire on Oct. 12, 2021

CrossRoads seeks to appeal to vegans, vegetarians and flexitarians alike.

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Sodexo’s ‘Love of Food Innovation Challenge’ takes to the streets

 By Patricia Cobe on Oct. 12, 2021

The digital competition encouraged chefs to submit dishes inspired by global street foods.

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What’s driving plant-based burger consumption?

By FSD Staff on Sep. 08, 2021

The demand for meatless menu items is not slowing down.

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How the Humane Society is pushing the boundaries of plant-based eating

By Patricia Cobe on Apr. 28, 2021

Increased demand for meatless menu items is fueling creativity.

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Miss traveling? A hospital dining team is here to help

By Kelsey Squire on Mar. 24, 2021

Foodservice staff at Eskenazi Health look to infuse some fun and creativity into a challenging year.

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What's ahead for plant-based meats and proteins?

By Patricia Cobe and Heather Lalley on Mar. 12, 2021

Suppliers and operators are moving beyond burgers and breakfast meats to grow along with the plant protein trend.

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Creatively meeting the demand for plant-based options in C&U

Sponsored content from our partner PAOW! Plant Based Protein on Dec. 16, 2020

PAOW! delivers versatility and flavor for plant-powered menus.

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Diners get increasingly on board with plant-based menu items

By Patricia Cobe on Oct. 27, 2020

Meat alternatives are playing a bigger role in brand loyalty since the start of the pandemic.

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NC State hosts virtual plant-based recipe swap and potluck

By Benita Gingerella on Oct. 23, 2020

The event was aimed at engaging students who follow vegan and vegetarian diets.

Operations

Tulane Dining debuts Bowlful, a plant-based food truck

By FSD Staff on Sep. 25, 2020

The concept serves up a variety of vegan and vegetarian bowls.

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