Why plants are becoming the star of the plate
Submitted by Aramark
According to a 2019 report by Aramark partner Datassential, nearly 40% of Americans say they are eating less red meat. Meanwhile, about half (49%) seek to eat more vegetables.
The start of a new year (or in this case, decade) is always a good time to look at trends and what they mean for our business. And going into 2020, few are more influential—for our health, the planet, or our menu development—than plant-forward dining. Plant-forward is a style of cooking and eating that emphasizes vegetables, fruits, whole grains, legumes, nuts, and seeds. With plants as the star of the plate, animal products can appear in smaller portions, often as a flavoring or garnish.
“The plant-forward trend has proliferated across the dining scene, and it shows remarkable staying power,” notes Kevin Maguire, Aramark Director of Product Development. “Our own research has shown that 60% of consumers want to reduce their meat intake and 62% want to eat more vegetables. It’s a major driver of today’s menus.” Read why the plant-forward trend has gone mainstream, and how we bring it to life across our locations.
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