Food service professionals have the significant task of appealing to guests’ varied preferences while providing nourishing, delicious meals that help people eat better.

Recently, a committee of top independent scientists and nutrition professionals presented recommendations for the 2015 U.S. Dietary Guidelines for Americans. The committee concluded that a diet “higher in plant-based foods … and lower in animal-based foods is more health-promoting and is associated with lesser environmental impact.”

Reducing meat consumption is not only good for our health, but eating more plant-based foods is healthier for the planet. Plant-based foods use far less water and generate far fewer greenhouse gas emissions than animal foods. As the U.S. Dietary Guidelines committee also points out, the benefits of promoting “healthy diets that are more environmentally sustainable now will conserve resources for present and future generations.”



Our diets have been focused too heavily on meat and not enough on plant proteins. Forward Food is a way to begin to balance the scales by giving plant-based foods a more prominent place on today’s plate.


[A diet that has a] higher proportion of plant-based foods compared to animal-based foods is linked to lower risks of dying from heart disease and stroke.


The future of health care will involve an evolution toward a paradigm where the prevention and treatment of diseases is centered not a pill or surgical procedure, but on another serving of fruits and vegetables.


If everyone in the US ate no meat or cheese just one day a week, it would be like not driving 91 billion miles or taking 7.6 million cars of the road.