Below are articles that offer varied viewpoints and cover a range of topics including recipes, science, nutrition, wellness, and general interest, all inspired by the Menus of Change initiative. There are also pieces specific to the Menus of Change Principles and how they are being used throughout the foodservice industry, as well as the national leadership summit.
”What’s after ‘plant-forward’? Some say ‘alt seafood’” by Peter Romeo, Restaurant Business, July 6, 2023
“Explore Chicago’s Most Sustainable Restaurants this Earth Month,” Blogarama, April 15, 2023
“Vanderbilt University Campus Dining celebrates Earth Week with Menus of Change,” Vanderbilt University, April 14, 2023
”How consumer trends should influence your 2023 F&B programming,” by Fernando Salazar, eHotelier, December 9, 2022
“5 takeaways from a gathering of college and university operators,” by Kelsey Nash, FoodService Director, October 7, 2022
“How K-12 and college dining are tackling current foodservice challenges” by Patricia Cobe, June 23, 2022
“3 ways to make plant-forward eating more craveable” by Patricia Cobe, June 21, 2022
“Is Beef the New Coal? Climate-Friendly Eating Is on the Rise” by Mike Dorning, Bloomberg Green, May 14, 2021
“Building a Healthier Food Culture,” by Cathy Powers, School Nutrition Magazine, May 7, 2021
“Eleven Madison Park in New York City to reopen with meatless menu, chef and owner Daniel Humm says,” by Bret Thorn, Restaurant Hospitality, May 3, 2021
“Plant-Forward Healthcare Operations to Watch,” FoodService Director, April 6, 2021
"Resilience, innovation will help the restaurant industry rebuild," by Tricia Contreras, SmartBrief, August 12, 2020
"Consumer interest in plant-based foods continues to grow," by Patricia Cobe, FoodService Director, August 11, 2020
"What Is Umami? Get to Know the Fifth Taste," by Rachel Roszmann, EatingWell, July 27, 2020
"Lettuce Celebrate Plants," by Beth Roessner, School Nutrition Association, June/July issue
"Chef Selassie Atadika on why we should be cooking with native African ingredients," by Tessa Purdon and Xolisani Khumalo, Food24, May 18, 2020
"The CIA-FSR Plant-Forward Full Service Watchlist," by Rachel Pittman, FSR Magazine, May 2020 issue
"You don’t have to go plant-based to save the world," by Elan Halpern, The Stanford Daily, March 4, 2020
"Plant-Based Diets and Regenerative Ag Have Sparked a Pea and Lentil Renaissance," by Gosia Wozniacka, Civil Eats, February 18, 2020
"How Google Got Its Employees to Eat Their Vegetables," by Jane Black, OneZero, February 5, 2020
"What is Plant-Forward Eating," by Pam Stuppy, Fosters/SeaCoast Online, February 20, 2019
"Lean & Green: What Sustainable Dining Looks Like at Colleges Across the Hudson Valley," by Sabrina Sucato, The Valley Table, December 2019-February 2020
"What's Possible with Produce," by Mira Slott, Produce Business, October 1, 2019
"Chefs and Consumers Shift to Plant-Forward Eating and Cuisine," by Barbara Krause, Edible Silicon Valley, February 26, 2019
"A Sustainability-Focused Food Summit Puts Change on the Menu," by Robert Rubsam, The Valley Table, September 2019
"Powering up plant-forward," by Patricia Cobe, FoodService Director, June 24, 2019
"Biodiversity plays a key role in the future of food," by Tricia Contreras, SmartBrief, June 25, 2019
"Eating Greener: Dining...and Learning," by Jacob Sweet, Harvard Magazine, July-August 2019
"Report: Foodservice industry continues to make progress toward a more sustainable, plant-forward future," by Tricia Contreras, SmartBrief, June 19, 2019
"Yours Truly: 5 Reasons Plant-Based is Trending," by Laura D'Alessandro, FSR Magazine, February 2019
"St. Helena’s Greystone — the future of food education," by Tim Carl, Napa Valley Register, November 19, 2018
"Winning Plant-Forward Menus," by Laura D'Alessandro, FSR Magazine, September 2018
"3 Plant-Forward Recipes That Put Flavor First," by Patricia Cobe, Restaurant Business, July 18, 2018
"The future of food is up to chefs," by Patricia Contreras, SmartBrief, June 27, 2018
"Behold Kernza: Could this wheat save the planet?" by Bret Thorn, Nation’s Restaurant News, June 27, 2018
"6 ways foodservice operators are making progress with plant-based dishes, sustainability," by Pat Cobe, FoodService Director, June 25, 2018
"2018 Silver Plate winners announced," By Becky Schilling, Food Management, March 20, 2018
"One-fifth of Americans are responsible for half the country's food-based emissions," By Sara Chodosh, Popular Science, March 21, 2018
"Here's Why Environmentalists Are Cheering The Latest Burger At Sonic Drive-In," by Dan Charles, NPR, March 2, 2018
"Where’s The Beef?" by Anne Locascio, Foodservice Magazine, March 1, 2018
"Students working to improve University dining," by Lauren Otto, Minnesota Daily, August 2, 2017
"USC Village dining hall emphasizes health, sustainability," by Sarah Chan, Daily Trojan, August 14, 2017
"Clearwater, CIA team up for benefit dinner supporting sustainability," By Geoffrey Wilson, Poughkeepsie Journal, August 9, 2017
"Sonic to test blended burger," by Ashley Nickle, The Packer, June 26, 2017
"Menus of Change: Food sustainability an economic issue Trump must face," by Geoffrey Wilson, Poughkeepsie Journal, June 21, 2017
"5th Annual Menus of Change Leadership Summit Open," by Mona Kazour, Patch, June 26, 2017
"Menus of Change Looks Back on 5 Years of Progress," by Mona Kazour, FSR Magazine, June 26, 2017
"The Incredible Shrinking Cut of Meat," by Pooja Bhatia, Deputy Editor, Ozy, March 22, 1017
"College Tests New Chef-Inspired DIY Oatmeal Concept," by Tara Fitzpatrick, Food Management, February 27, 2017
For media Inquiries, contact:
Amanda Secor
Senior Manager - Marketing Communications, Strategic Marketing
845-451-1457
amanda.secor@culinary.edu