NAME OF THE GAME: LABELS MATTER

Today’s customers are looking for more than flavor and value, they want to know the details of how ingredients came to be on their plates. Using familiar language on menus allows diners to see at a glance which dishes align with their values. These types of descriptions can make or break ordering decisions.

SUSTAINABLE

Farming Practices
Recyclable Packaging
Reducing Food Waste
Water Saving
Worker Welfare

PLANT BASED

Whole Vegetables
Fresh Fruit
Ancient Grains
Beans/Legumes
Soy Proteins

PROTEIN RICH

Spinach
Broccoli
Collard Greens
Tofu
Green Peas

GLUTEN-FREE

All Fresh Produce
Cauliflower Pizza Crust
Beans/Legumes
Low-Fat Dairy
Nuts

KOSHER

Whole Vegetables
Fresh Fruit
Grass-Fed Meats
No Shellfish
No Dairy/Meat Combinations

FREE RANGE

Livestock
Eggs
Chickens
Dairy Products
Wild-Caught Fish

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.

NAME OF THE GAME: LABELS MATTER

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