May'19 Board Book

From cookbooks to restaurants, the U.S. is experiencing an unprecedented trend toward celebrating the fresh appeal of produce. Consumer focus on health and sustainability has compelled diners to choose more plant-forward options, and the movement has inspired restaurants and chefs to update their menus to accommodate the trend. This trend toward plant-forward dishes is beneficial for both consumers and restaurant operators. For diners who want to eat healthier, plant-forward options are a great choice—packed with vitamins and minerals, they also offer healthy nutrients like calcium and protein. According to Technomic’s 2018 Healthy EatingConsumer Trend Report , 71% of consumers consider foods high in protein to be healthier, and by adding dairy to a dish, chefs have a tasty way to increase the protein and calcium content. Offering high quality cheeses in plant-forward dishes also means operators can charge a little more for these dishes. Take vegetable lasagna—this entree offers diners the healthy vegetables they’re looking for, while cheese and dairy-based sauces provide the protein they need for a balanced diet. For operators, calling out the specific cheeses used in a dish, like mozzarella and Dry Jack, signals to diners that the dish has been made with premium ingredients and is worth the cost.

More on the plant-forward trend

Younger diners are leading the charge when it comes to plant-forward dining— consumers under 40, especially millennials and Gen Z, are expected to stick with this trend. What’s more, diners who seek out plant-forward options aren’t necessarily