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White Hutchinson Leisure & Learning Group, Kansas City, MO, USA

Plant-forward eating trend

Back in April we gave extensive coverage to the plant-based dining trend in our article Move over cows, here come the plants (www.whitehutchinson.com/ news/ lenews/ 2018/ april/ article109.shtml) . Some of the latest research shows that this trend cuts almost evenly across all the generations.

It appears that not only are Americans trying to eat less meat, but they actually are succeeding in doing so according to a 2017 Nielson survey that found that 39% are skipping meat proteins in their diets.

What this growing trend means is that menus need to offer these vegan, vegetarian and flexitarian diners more meatless meal options. Just offering salads no long counts as acceptable. A variety of meatless options need to be offered across all segments of the menu.

When working with our executive chef team to develop menus for the projects we produce for our clients, we are now developing menus where at least 30% of the menu offerings are vegetarian, including a few that meet vegan standards.

Additional reading in this issue:

• The winners of the 2018 Blended Burger Project (www.whitehutchinson.com/ news/ lenews/ 2018/ november/ article112.shtml#article)

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