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A PLANT-BASED FUTURE FOR FOODSERVICE

A PLANT-BASED FUTURE FOR FOODSERVICE

 

  These merging plant-based food trends could have an enormous impact on the limited-service industry.

DIET AND HEALTH: RECENT TRENDS

DIET AND HEALTH: RECENT TRENDS

Fueled by misleading reports about the role of dietary fats, the past year has been particularly confusing for consumers and foodservice operators wishing to make the healthiest decisions. This issue brief reviews the divergence of science from conventional beliefs.

PORTION SIZE AND CALORIC INTAKE

PORTION SIZE AND CALORIC INTAKE

Portion sizes have increased dramatically in the last half century. Although it seems intuitive to link the larger portions to Americans' growing waistlines, the relationship between calorie quantity and quality must be carefully considered to ensure that changes in portion size produce real benefits.

PROTEIN CONSUMPTION AND PRODUCTION

PROTEIN CONSUMPTION AND PRODUCTION

The amount and types of protein consumed can have significant effects on environmental impacts and the risk of chronic diseases and premature death.

FRUIT AND VEGETABLE PRODUCTION AND CONSUMPTION

FRUIT AND VEGETABLE PRODUCTION AND CONSUMPTION

Fruits and vegetables provide fiber, vitamins, minerals, and phytochemicals, and displace less healthy food options in the diet. Yet, Americans’ consumption of fruits and vegetables falls very short of recommendations.

FISH, SEAFOOD, AND OCEANS

FISH, SEAFOOD, AND OCEANS

Seafood is a healthy and relatively environmentally friendly choice. And yet, annual U.S. seafood consumption is less than 15 pounds per year. And despite up to 500 different species of fish and shellfish being available in the U.S., the top 10 types comprise 90 percent of the volume consumed.

CLIMATE CHANGE

CLIMATE CHANGE

The foodservice industry must be part of the solution to climate change by improving overall global food security and helping to stabilize the climate by reducing greenhouse gas emissions from food production and utilization.

WATER SUSTAINABILITY

WATER SUSTAINABILITY

Reducing meat consumption and raising awareness about water stress are helpful measures that consumers and chefs can take. These trends, however, do not yet reflect broad efforts needed from the foodservice industry as producers face prolonged periods of drought.

AGRICULTURE, DRUGS, AND CHEMICALS USE

AGRICULTURE, DRUGS, AND CHEMICALS USE

The last year has seen some encouraging shifts from producers, retailers, and foodservice operators. Responding to increasing consumer demand for meat raised without antibiotics, several companies have announced plans to stop using antibiotics in their chickens.

HEALTHY FOOD VERSUS HEALTHCARE SPENDING

HEALTHY FOOD VERSUS HEALTHCARE SPENDING

Innovative school programs are developing awareness of the connection between the food we eat and our health. But they require the ongoing support of the healthcare, culinary, and public health communities to make a real difference.

ANIMAL WELFARE

ANIMAL WELFARE

Better, alternative practices are being employed by a small group of producers, and some promising legislative and policy initiatives are being proposed and passed. However, in general there remains substantial room for improvement with regards to animal welfare.

LOCAL FOODS AND THE FARM-TO-TABLE MOVEMENT

LOCAL FOODS AND THE FARM-TO-TABLE MOVEMENT

The statistic revealing the extent of farms participating in local and regional food markets points to the main challenge facing the farm-to-table movement: Procuring locally and regionally produced food requires a significant amount of effort on the part of chefs and buyers.

CONSUMER ATTITUDES AND BEHAVIORS ABOUT HEALTHY AND SUSTAINABLE FOOD

CONSUMER ATTITUDES AND BEHAVIORS ABOUT HEALTHY AND SUSTAINABLE FOOD

It can be hard not to become skeptical when experts disagree, the advice is contradictory, and there is little other basis on which to make a decision. Such is the case for what is "healthy" and what is "sustainable."

CHEFS’ INFLUENCE ON CONSUMER ATTITUDES

CHEFS’ INFLUENCE ON CONSUMER ATTITUDES

The high-profile nature of the leaders of plant- forward restaurants and menus is creating media buzz around such dining practices—tying them to flavor, creativity, and sustainability, rather than only to health. It is for now purely speculative, but this might go a long way in helping diners think of plant-based meals as indulgent too.

SUPPLY CHAIN TRANSPARENCY AND RESILIENCY

SUPPLY CHAIN TRANSPARENCY AND RESILIENCY

Although GMO status has taken the spotlight to date, the consumer interest in food supply extends far beyond GMOs.

INNOVATIONS IN THE FOOD INDUSTRY

INNOVATIONS IN THE FOOD INDUSTRY

The divide between the tech and culinary worlds has long been glaring, with two communities speaking utterly different languages. But with that divide have also come currents of opportunity, and a palpable change has occurred in the last few years.

CHANGES IN INVESTMENT STANDARDS FOR THE FOOD INDUSTRY AMONG PROFESSIONAL INVESTORS

CHANGES IN INVESTMENT STANDARDS FOR THE FOOD INDUSTRY AMONG PROFESSIONAL INVESTORS

Over the past five years, venture capital firms have invested more than a half billion dollars into new food companies. And more and more, professional investors are supporting businesses that embrace environmental sustainability, public health, and social benefits.

 

KAISER PERMANENTE ENCOURAGES A PLANT-BASED DIET

KAISER PERMANENTE ENCOURAGES A PLANT-BASED DIET

To address the rising cost of healthcare and skyrocketing rates of obesity, diabetes, and heart disease, medical publication The Permanente Journal recently released an article encouraging physicians to advise patients to reduce meat, dairy, and processed food consumption and implement a plant-based diet.

MENUS OF CHANGE

MENUS OF CHANGE

Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices is a ground-breaking initiative developed by The Culinary Institute of America (CIA) in collaboration with Harvard T.H. Chan School of Public Health. Together, the CIA and Harvard are working to create a long-term, practical vision for the integration of optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice sector and beyond.

THE 30 DAY VEGAN CHALLENGE

THE 30 DAY VEGAN CHALLENGE

Whether you want to improve your overall health, shed a few pounds, demonstrate your compassion for animals, or help the environment, expert Colleen Patrick-Goudreau gives you the tools and resources you need to make the vegan transition.