🚨 Don’t toss those banana peels! 🚨
Instead, use them to create these sustainable, sweet and savory banana peel arepas. 🍌
We love finding new, creative ways to make our kitchen more sustainable. 🌎
What #sustainable practices do you use in your kitchen?
In 2025 we hosted 46 educational events, taught 1,847 food service professionals & trained 332 institutions on plant-based menus.
👩🍳
If each of these institutions adds even just a few more plant-based meals to their menus next year, the impact on the planet will be HUGE! 🌍
It's amazing what you can make with plant-based products! 😍
We tried plant-based chicken from Swap Food and made a yummy pesto pasta and chicken pancit.
Have you tried Swap Chicken yet?
#plantbasedprotein#veganmeat#veganchicken#plantbasedmeat
The 2025 Plant-Forward Opportunity Report revealed that price tops protein when choosing plant-based meals.💰
1 in 5 consumers would be more likely to try plant-forward dishes if they cost less than an animal-based dish.
✨Get our newsletter for more https://t.co/ivcjIudTEl
We commend @freshideasfood on its industry leading commitment to offer 50% plant-based meals by 2025 across their dining operations & we look forward to helping them reach that goal at the end of this year!👏
DM us for more info about how we can help your dining operations! 📬
Atlantic City memories from the New Jersey SNA: great connections and convos, and our sweet curry chickpea salad was a winner! Plant-based foods are always a smart bet. #sna#schoolnutrition#schoolfood#veganfood
Highlight from the @NewYorkSNA Conference: Sweet curry chickpea salad & BUFFALO-style chickpea salad were a hit! 🙌
The reviews?
“I don’t even LIKE chickpeas, but this is delicious!” 🤯
Thanks to all the food service directors who stopped by!
#sna#schoolnutrition#schoolfood
Have you tried our new totcho recipe yet!?
They’re the perfect balance of comfort and nutrition: simple to prepare, kid-friendly, and always a hit in the cafeteria. 💯
Get the full recipe 👇
https://t.co/3Nnx5d1pGi
Plant-based defaults really do work!🙌
📈In a 2022 study, the average take-rates of plant-based options went from 31% to 82% when a plant-based default was implemented consistently.
DM us for support with implementing a default at your operations.📥
They say that breakfast is the most important meal of the day. 🥞We trust them, so we came up with a bunch of new breakfast recipes to fuel your students for a full day of classes! 🌄
Swipe to see some of our new favorites. 👉
Let us know below what your go-to breakfast is! ⬇️
Black beans are incredibly versatile! Here are some of our favorite new recipes that feature black beans. 🫘
What are your favorite ways to use black beans? Tell us below! 👇
UC Riverside’s goal to serve 50% plant-based meals by 2027 will create positive change for students, animals, the planet and the food system. 👏
Is your institution interested in setting a plant-based or sustainability goal? DM us to learn more. 📬
@ucrdining
EXCITING NEWS! @UCRDining signed our Forward Food Pledge, committing to serve 50% plant-based meals by 2027. 🥳🍽️🌱
Read more about their exciting commitment 👇
https://t.co/ljkSfgpklX
In January, we partnered with @veganuary to host a free culinary training for 8 schools.🤝
They saved 27,323 pounds of CO2 emissions by increasing their plant-based options for 1 week.🤯
Want to join our 2026 Veganuary training? Register at https://t.co/FQegUo5iHg by Nov 21st!