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Go Veg or Go Home

Go Veg or Go Home

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Last Published: 12/22/2017

Go Veg or Go Home

Vegetables ramped up to their fullest creative potential are pushing animal protein to the side of the plate—or entirely off it.

More restaurants and culinary professionals are championing fresh produce as the star of the plate, serving up vegetable-centric meals, which are often vegetarian without being advertised as such. Even when animal proteins are included in the dish, the vegetable is the main attraction.

“Vegetable Forward” restaurants are using meat as a condiment, not the main course. Contributing factors include: relentlessly rising beef prices, a scramble for more antioxidants, health and diet concerns, growth of farmers markets and increasing numbers of flexitarians.

 

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