Flexitarians have a growing influence on restaurant menus

07/20/2011 | FastCasual.com

A growing number of consumers consider themselves "flexitarians" who eat largely plant-based diets and occasionally have meat, and more chefs are creating menus to meet their needs, writes consultant Melissa Abbott. At New York eateries including Dirt Candy and Mario Batali's Eataly, vegetables are the star while meat takes a supporting role, she writes.

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