Resources

Plant-Based by Default is an easy, research-based climate solution that helps universities, businesses, governments, cafeterias, and festivals offer healthier and more sustainable dining. This flyer explains how it works and the top 5 best practices for food service environments.

Demand for plant-based milks has skyrocketed in recent years, due to customers’ concern for sustainability, inclusivity, and animal welfare. Oat milk is the next frontier for coffee shop innovation, and many businesses are adopting plant-forward practices to meet demand.

A meal doesn’t have to have animal products to be considered legitimate: That meatless sandwich doesn’t need to be called a “meatless sandwich.” You can just call it a sandwich! Better yet, describe it… Does that sandwich have sun-dried tomatoes? Sweet vidalia onions? Fluffy ciabatta?

Why center plant-based foods and drinks on your menu? So everyone can eat! Even small changes like defaulting to oat milk in your co fee or egg-free mayo in your sandwiches can make your offerings more inclusive.

From World Resource Institute’s Better Buying Lab: How can food companies take advantage of the trend toward plant-based eating, and draw more flexitarians and meat-eaters to choose veg-heavy dishes? A simple fix can be the name you choose.

In this guide from the Humane Society of the United States, you’ll learn why eating plant-strong is sweeping the nation, what to serve and how to promote these options. It need not be an all-or-nothing endeavor. Go at your own pace and do what works best for your institution.

Tapping into current trends is valuable not only when anticipating what eaters want but also when motivating people to make a more climate-smart food choice. In Food for Climate League’s first-ever trend report, they present four trends for institutions, suppliers, city leaders, and others to keep in mind when implementing climate-smart food programs, menu items, and products.