Making the Case for Plant-Forward Dining: Food Service Procurement Best Practices and Success Stories from Leading Institutions
Whether it’s a hospital adopting a plant-forward menu for the health of its patients, a restaurant swapping its beef burger for a blended beef and mushroom burger to satisfy its customers, or a city shifting its food purchasing to reduce its carbon footprint and save money, we are witnessing a wave of institutions that are leveraging their purchasing power to provide healthy and sustainable food choices. This session will present best practices and success stories from institutions making shifts toward sustainable, plant-forward menus, demonstrating the power of procurement shifts for public health, environmental protection, community well-being, and budgets. Sharing lessons learned across sectors, participants will walk away with fresh inspiration, concrete strategies, and new relationships to accelerate the shift toward plant-forward dining at cities, food businesses, universities, and more.