Trends and Insights

Choices, choices! The arrival of so many plant-based products on the market is great news for chefs, baristas, and consumers because it means they can pick the right option for every situation. There’s no one best answer. Instead, consider how products made with each of these sources compare when choosing what to offer your guests.

As COVID-19 challenges ease, the foodservice industry is once again focusing on sustainability, rededicating itself to greener operations, ethical operating principles, and environmental initiatives.

Plant-forward recipes can be just as delicious and satisfying as those with meat. And demand for nonmeat dishes has shown explosive growth. Learn what’s leading the trend. 

A comprehensive food-waste audit is the first step to solving the problem.

Bring variety and delicious taste to your menu with plant-forward, vegetarian or vegan offerings.

This annual pledge to follow a vegan diet for the month of January spotlights growing consumer interest in plant-based eating. Find out more about the trend and learn how to create exciting meatless menu options for January and beyond.

No matter how much space, budget, or time you have to allocate to reducing waste, you can start to make changes today.

Reducing waste that goes to landfill is good business—and improves your brand image. Learn how Nestlé has achieved Zero-Waste-to-Landfill in its manufacturing facilities and operations and how you can too.

Certain types of food place more strain on the environment due to their water or land requirements, carbon footprint, agricultural chemicals, biodiversity concerns, or other environmental pressures. 

Today many customers are also interested in your waste reduction efforts, as they begin to realize the environmental costs of waste. In this first issue of Planetpro, we will take a look at this topic and show you some practical ways you can manage waste.