Plant protein is the future, says the Culinary Institute New York’s prestigious Culinary Institute of America has called on chefs to focus less on meat and more on plant-based protein sources. The school says “urgent public health and environmental reasons for a shift away from an emphasis on red meat and toward more plant-based foods, including plant proteins” are noted …
It’s hard not to notice the increasing popularity of vegan eating. From Good Morning America to Saturday Night Live, everyone’s talking it. The topic of meatless meals has even graced the cover of one of the leading foodservice industry trade publications, Nation’s Restaurant News, which highlighted the increasing popularity and growing success of vegetarian and veg-friendly eateries across the U.S. Almost prophetically, when the question was posed in the article about whether America is ready for a national vegetarian restaurant chain, Aviv Schweitzer, the operations manager for Maoz USA, responded: “It think it’s a fact; it’s not really a question anymore.”
