Reducing the amount of red meat (e.g., beef, pork, and lamb) on menus as part of a movement to place a greater emphasis on healthy, plant-based foods--including plant-based proteins--is the single most important contribution the foodservice industry can make toward environmental sustainability. Such efforts will also greatly reduce incidence of chronic disease, and, if well-conceived, mark a pathway to future industry cost management and financial success.
The Protein Plays strategies are an outgrowth of Menus of
Change, a joint project of The Culinary Institute of America and Harvard T. H.
Chan School of Public Health—Department of Nutrition. We
encourage you to you to read, discuss, and share this document, along
with the related Protein Flip resource.
Follow @CIAleadership on Twitter and spread
the word about these resources using #CIAMOC, #CIAProteinFlip, or #ProteinPlays.
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