Foodservice

Steal This Idea: Feature More Plants in Food Offerings

Produce consumption remains high since pandemic, survey reveals
Illustration of vegetables
Photograph: Shutterstock

CHICAGO  Concerns about health, finances, animal welfare and the environment are spurring more people to consume more fresh produce than before the pandemic.

Convenience-store retailers should consider playing to this trend by offering more plant-based items on their foodservice menus.

The growth of cooking at home during COVID prompted an increase in healthier, plant-forward diets, according to a recent survey by market researcher Packaged Facts.

The fresh-produce trend is continuing post-pandemic, with 30% of respondents still eating more fresh produce than they did before the pandemic, CSP sister FoodService Director reported.

However, most are curtailing—but not cutting out—meat, choosing a flexitarian lifestyle, the survey revealed.

Click here to read more in the report from FoodService Director.

Click here to read more foodservice ideas to steal.

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