There are many creative and simple ways food service professionals are reducing meat purchases. Some are doing meat-free days like Meatless Monday—in which they may make all meals plant based, or emphasizes on meatless meals that day, with a higher percentage of plant-based entrees. Others are adding additional plant-based meals to their menus on a daily basis. Some are mixing plant-based proteins or mushrooms with their meat, reducing overall meat usage.


Now, we are witnessing a growing trend towards a more comprehensive shift in favor of healthy, plant-based foods. Many food service operators are setting an objective to reduce overall meat usage by 20 percent within two years. That translates into major health and environmental benefits, including major water savings, reduced greenhouse gas emissions and less water pollution.

Our resources page contains additional ideas, toolkits, recipes, and marketing materials. Or send us an email and we’ll have an expert get back to you quickly and set up a time to chat.

If you’d like to get a glimpse into how some of the institutions we’re working with are bringing fruits and vegetables to the center of the plate, see the video below.