Resources

DefaultVeg works for any gathering, and in any foodservice format. Here are some of our tried and true tricks to help you flip your menu and begin defaulting to plant-based meals.

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?

Nationally and globally, political leaders are recognizing the harms of industrial animal agriculture and are taking action by modeling a more sustainable and healthier food norm—one that centers plants.

To keep up with the demand for non-dairy, coffeeshops are moving beyond merely offering plant-based milks as an option. They’re flipping the norm and serving plant-milks as the default. This phenomenon is emerging worldwide, from Birch Coffee in New York to LinkedIn’s offices in San Francisco to Starbucks in Shanghai. You can flip the default too!

If you’re a student, faculty, or staff member of any college or university and you care about sustainability and inclusivity, then this toolkit is for you—no experience needed!

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.

Are you passionate about sustainability and making a positive impact on your campus? Become a DefaultVeg Student Ambassador and lead the charge in transforming your campus’ food culture. Check out our the projects that students can work on as Student Ambassadors.

Plant-Based Food by Default is an easy, research-based strategy that helps institutions, businesses, governments, and festivals offer healthier and more sustainable meals. This one-pager overviews how it works and why it’s an appealing solution.

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.