‘Plant-forward’ is an overarching term that includes a wide range of eating patterns, including vegan, vegetarian, pescatarian and any other dietary preference that focuses on increasing fruit and vegetable consumption.

Understanding these patterns can help operators create menus that offer something for everyone – no matter their preferences.

Often, plant-forward eating takes the form of committing to eating less meat in general while increasing fruit and vegetable intake. When not eliminating animal products all together, those eaters are referred to as “flexitarians.”

But there are multiple layers to plant-forward eating. Let’s dig a little deeper and uncover the differences between vegan, pescatarian and vegetarian dietary preferences.

• Vegetarians do not eat fish, meat or poultry, but do eat eggs and dairy.
• Vegans also follow the no-meat rule, but also exclude animal products or by-products such as eggs, dairy and honey.
• Pescatarians choose to eat a vegetarian diet, but also eat fish or other seafood. It's a largely plant-based diet of whole grains, nuts, legumes, produce and healthy fats, with seafood as a main protein source.

With 43%* of people putting more emphasis on healthy eating since the pandemic, it will benefit your operations to have a kitchen staff versed in these eating preferences so they can easily prepare meals that meet a variety of dietary preferences.

Reach out to an Entegra representative today to learn more about what’s available on the Entegra program to help you satisfy the growing demand for plant-based food while protecting your bottom-line.

*Innova Foodservice & Omnichannel Eating Survey

May 26, 2022