Resources
2025 Plant-Forward opportunity
This year’s annual research report—compiled by The Culinary Institute of America, Datassential, Food for Climate League, and the Menus of Change University Research Collaborative—uncovers a wide range of actionable insights for foodservice operators. This year’s report also provides a cutting-edge menu concept test. Among the latest findings:
Comfort meets climate: Familiar favorites are the gateway to plant-forward dining.
Millennials and Gen Z diners express the most reservations about ordering plant-based foods at restaurants, yet they are also the most open to being convinced—and flavor, price, and presentation are factors that can flip the script.
Consumers overwhelmingly trust whole foods—nuts, legumes, and grains—over processed plant-based meat alternatives.
In 2025, nearly a quarter of the general population is actively limiting meat in their diet. Women, Boomers, and lower- to medium-income consumers are leading the charge.
Plant-Forward by the numbers
A CIA-Harvard collaboration, this report aggregates health, environmental, consumer, and business data from just before the outbreak of COVID-19, and has all the data you’ll need to make the business case for building future menu directions in your organization around these imperatives.
six lessons from the pandemic
Critical lessons from the COVID-19 health crisis that can inspire how we think about the future of food and opportunities for the restaurant and foodservice industry.
Repurpose with a Purpose
Over a 12-week period, ~40 leaders from nine MCURC institutions came together for a research sprint to exchange learnings and develop best practices for reducing food waste through the power of creative repurposing, all while maintaining a plant-forward focus and supporting the Menus of Change Principles.