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.

Plant-based eating has increased over 3,000% in the past four years! Now is the time to get aboard this juggernaut. Make your menu trend right with these 15 ideas.

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.

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

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

Plant-based meat alternatives have come a long way from veggie burgers. The new choices offer satisfying flavor on par with the real thing. Read about the future of this trend, here.

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.

Dinner is served, but waste reduction doesn’t end here. There are several steps you can take to prevent or cut back on waste as you serve the meal and clean up after your guests.