Cornell Webinar: Serving Sustainability: Boost Your Plant-Based Cuisine Confidence
Plant-based cuisine is the food industry's fastest-growing segment, moving far beyond its natural food co-op roots and limited options. According to a recent industry report, the total plant-based marketplace has now reached $5.6 billion and is growing 29% annually — nearly double the rate of the food and beverage market. Yet its popularity isn't being driven by animal welfare advocates alone; whether vegan, vegetarian, or "flexitarian," people are seeking healthier diets and more environmentally sustainable food sources overall.
In this webcast, we'll explore the rise of plant-based cuisine and how hospitality businesses can meet growing demand. From achieving more sustainable food systems to strategies for accommodating guest requests, our panel will provide concrete steps to ensure that foodservice businesses can confidently serve customers seeking vegan or plant-based menus.
This event is sponsored by the Cornell Institute for Healthy Futures (CIHF) — the first academic center in the U.S. to combine hospitality, environmental design, and health policy and management.
WHAT YOU'LL LEARN
- How shifting to a plant-focused diet helps achieve the United Nations' Sustainable Development Goals
- Reasons why consumers prefer ordering meat when dining out
- Simple, concrete strategies to enhance plant-based menus in a variety of foodservice environments
- Ways to confidently and creatively accommodate guests requesting vegan options
This event is sponsored by the Cornell Institute for Healthy Futures (CIHF) — the first academic center in the U.S. to combine hospitality, environmental design, and health policy and management.
Featured Speakers:
- Katie Cantrell, director of corporate outreach, Better Food Foundation
- Dr. David Fechner, postdoctoral research fellow, The University of Queensland
- Heather Kolakowski '00, associate director, Cornell Institute for Healthy Futures
- Meredith Marin, CEO and founder, Vegan Hospitality
