Plant-Forward: Earth Day 2022 Update
As we celebrate Earth Day for the 53rd time, we’re also celebrating the 13th anniversary of the launch of Plant-Forward Dining, created by Changing Tastes Founder Arlin Wasserman for a Earth Day-themed culinary competition held at the James Beard House.
Changing Tastes latest update on both includes new research into what Americans want to eat — particularly protein choices — as well as the tremendous accomplishments the culinary profession has made in addressing the global challenge of climate change.
There’s new advice for what to put on menus to meet the changing tastes and expectations of the dining public who are returning to restaurants in record numbers as Covid 19 recedes.
You can read our latest findings and advice for succeeding as the dining public returns to our tables here.
Plant-Forward: Earth Day 2021 Update
April 2021 marks the 52nd time we celebrate Earth Day and the 12th anniversary of the launch of Plant-Forward Dining, created by Changing Tastes Founder Arlin Wasserman for a Earth Day-themed culinary competition held at the James Beard House. This April also marks the availability of Covid19 vaccines to the general public presaging a return to us once again coming together and eating out.
In anticipation, Changing Tastes has conducted new research into what Americans want to eat, particularly protein choice as life and dining both return to normal.
Click here to learn more about our findings and advice for succeeding as the dining public returns.
Plant-Forward10th Anniversary Update: Earth Day 2019
To mark the tenth anniversary of when the Plant Forward concept was launched by founder Arlin Wasserman at a culinary competition at the James Beard House in recognition of Earth Day 2009, we produced a study brings together two years of research by Changing Tastes and Datassential conducted to help foodservice companies and culinary professionals understand the changes in diner preferences over the past ten years and since.
Plant-Forward: A Culinary Concept and Strategy
In 2009, Changing Tastes founder Arlin Wasserman created the Plant-Forward culinary strategy in response to two simple realizations: changing the portions and proportions of plant- and animal-based ingredients served is the most significant way the culinary profession and foodservice industry can address climate change, water scarcity and other environmental concerns. That same shift is also the key to profitably using more humanely raised meat and poultry and sustainable seafood in America’s restaurants.
The simple culinary instruction “Plant-Forward” embodies that shift, moving plants from the edge to the center of the plate while continuing to keep meat, fish and seafood on the menu and providing flavor. And, even modest reductions in the amount of red meat American’s eat each day can make a meaningful contribution to greenhouse gas reduction goals and improve the financial performance.
How powerful is the Plant-Forward approach? Arlin Wasserman and Stanford University collaborated on an evaluation of the nutrition and environmental benefits of modest reductions in meat consumption, which were featured as the lead article in Nutrition Reviews(R) which you can read here.
Plant-Forward culinary strategies were the focus of the first Better Tomorrow culinary competition at the James Beard house held in 2011 and sponsored by Sodexo. The approach now informs the development of the millions of meals served by Changing Tastes’ clients like Aramark and Compass Group.
Now a decade on, plant-forward dining has been a platform for culinary innovation and meaningful change on American menus. And our plant-forward dining strategy also has been popularized in the foodservice industry by clients like Compass Group, Aramark and Stanford University as well as through the efforts by the Culinary Institute of America.