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Sodexo Launches New Plant-Based Menus Across Hundreds of University, Healthcare and Corporate...
Sodexo Launches New Plant-Based Menus Across Hundreds of University, Healthcare and Corporate Services Accounts Nationwide
GAITHERSBURG, MD, October 3, 2018 — According to a Nielsen global survey, 39% of American consumers are working to incorporate more plant-based foods in their diets. Sodexo, a food services and facilities management company committed to improving Quality of Life, launched its new plant-based menus in hundreds of accounts across its Universities, Healthcare, and Corporate Services segments. The new menus featuring 200 plant-based recipes were created in partnership with the Humane Society of the United States (HSUS) and the World Resource Institute-Better Buying Lab (WRI), to meet consumer demand for plant-based options and reduce the environmental impact of food offerings.
Food production accounts for a quarter of all greenhouse gas emissions, and helping people increase the share of plant-based foods in their diets is a critical step in reducing those emissions. "By increasing the proportion of plants in a dish, we help address some of the world’s most pressing challenges,” shared John Wright, senior vice president, global food platform, Sodexo. “This approach aligns with the sustainability and wellness commitments embedded in our Love Of Food platform."
Stanford University found that simply changing the name of vegetables to sound more appealing increased the number of diners opting for plant-based choices by up to 41 percent. Choices on Sodexo’s new menus include “Chesapeake Cakes,” “Smoky Black Bean Tamales,” “Carrot Osso Buco,” and “Kung Pao Cauliflower.”
“The current language set used to describe plant-based food isn’t creating the right stimulation in consumers’ brains to drive curiosity for trying new dishes,” explained Daniel Vennard, director Better Buying Lab at the World Resource Institute. “Our work with Sodexo in testing naming conventions demonstrated that even a small change could significantly increase willingness to select a plant-based option.”
Talented chefs from HSUS and Sodexo’s culinary team worked together to develop, test and perfect the 200 plant-based recipes that appeal to not only flexitarians, vegetarians and vegans, but also general consumers. In one of many examples, the chefs created a Mexican-themed menu featuring dishes such as jackfruit and avocado tortas, chipotle quinoa burrito bowls, and garlic-roasted cauliflower burritos.
https://www.sodexousa.com/home/media/news-releases/newsListArea/news-releases/plant-based-menus.html
GAITHERSBURG, MD, October 3, 2018 — According to a Nielsen global survey, 39% of American consumers are working to incorporate more plant-based foods in their diets. Sodexo, a food services and facilities management company committed to improving Quality of Life, launched its new plant-based menus in hundreds of accounts across its Universities, Healthcare, and Corporate Services segments. The new menus featuring 200 plant-based recipes were created in partnership with the Humane Society of the United States (HSUS) and the World Resource Institute-Better Buying Lab (WRI), to meet consumer demand for plant-based options and reduce the environmental impact of food offerings.
Food production accounts for a quarter of all greenhouse gas emissions, and helping people increase the share of plant-based foods in their diets is a critical step in reducing those emissions. "By increasing the proportion of plants in a dish, we help address some of the world’s most pressing challenges,” shared John Wright, senior vice president, global food platform, Sodexo. “This approach aligns with the sustainability and wellness commitments embedded in our Love Of Food platform."
Stanford University found that simply changing the name of vegetables to sound more appealing increased the number of diners opting for plant-based choices by up to 41 percent. Choices on Sodexo’s new menus include “Chesapeake Cakes,” “Smoky Black Bean Tamales,” “Carrot Osso Buco,” and “Kung Pao Cauliflower.”
“The current language set used to describe plant-based food isn’t creating the right stimulation in consumers’ brains to drive curiosity for trying new dishes,” explained Daniel Vennard, director Better Buying Lab at the World Resource Institute. “Our work with Sodexo in testing naming conventions demonstrated that even a small change could significantly increase willingness to select a plant-based option.”
Talented chefs from HSUS and Sodexo’s culinary team worked together to develop, test and perfect the 200 plant-based recipes that appeal to not only flexitarians, vegetarians and vegans, but also general consumers. In one of many examples, the chefs created a Mexican-themed menu featuring dishes such as jackfruit and avocado tortas, chipotle quinoa burrito bowls, and garlic-roasted cauliflower burritos.
https://www.sodexousa.com/home/media/news-releases/newsListArea/news-releases/plant-based-menus.html
