menus change black background 2015 annual report

tips for restaurant owners: more plant proteins, less meat

Menu engineers have already shown their methods can influence which dishes restaurant customers will order and how much they will spend. Now health and nutrition experts hope to leverage these techniques to change the lifelong eating habits of meat-loving U.S. consumers.

It’s a tall order, but the potential payoff could be big. Deep thinkers from Harvard and the Culinary Institute of America say their strategy will help save the planet while simultaneously improving the health of those who live on it. Dubbed the “Protein Flip,” the idea is that restaurants will make drastic cuts in the amount of red meat they menu and offer dishes built around plant proteins instead.

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