Rapid technological advancements are propelling plant-based innovations at a pace never before seen. What will the continuing evolution of plant-based products mean for our definitions of vegetarian and vegan?
• Itske Zijp (R&D manager, The Vegetarian Butcher)
• Marika Azoff (corporate engagement specialist, Good Food Institute)
• Rob Morasco (senior director of culinary development, North America, Sodexo)
Sponsored by Unilever Food Solutions
Related Summaries
In this session, Chef James will demonstrate various plant-forward and plant-based blends made from whole foods. These concepts can be used to create flavor and texture across the menu and dayparts offering nutritious, affordable and versatile solutions
• James Bickmore-Hutt '16 (corporate chef, Lentils.org)
• Jeff Miller (national accounts, Lentils.org)
Sponsored by Lentils.org
Consumer expectations of plant-forward menu options continues to increase, and seafood represents the next wave of the movement. Learn how to bring this next generation of plant-forward proteins to your menu with a cooking and handling demonstration plus recipe recommendations.
• Brad Barnes, CMC '87 (director, CIA Consulting)
Sponsored by New Wave Foods
Taking a global flavor discovery approach, we’ll look at a range of ingredients on the pH spectrum to better understand and appreciate the role of acidity in providing balance, brightness and functionality to plant-forward dishes. Come prepared to expand your acid toolkit beyond the usual suspects!
• Michael Harlan Turkell (photographer and podcast host; author, "Acid Trip: Travels in the World of Vinegar")
• Ozoz Sokoh (food explorer, Kitchen Butterfly; Mississauga, Canada)
• Linda Shiue (director of culinary medicine, Kaiser Permanente; author, "Spicebox Kitchen")
This session will kick off with a case study of how Sodexo is implementing food program strategies -- from purchasing to menu development and operational delivery -- in light of the critical need to retool our food system and avert the worst impacts of climate change. Watch the session.
Featuring:
- Sarah Schutzberger (director of health and sustainability programs, Strategic Initiatives Group, CIA)
- Rob Morasco, CEC (senior director of culinary development, Sodexo)
- Max Elder (research director, Institute for the Future)
What's the best way to introduce a plant-forward menu initiative in a non-commercial setting in order to maximize organizational engagement and outcomes? How do customers react when meat starts to take less of a starring role, and more of a supporting -- or "sometimes" -- role in menus? Watch the session.
Featuring:
• Sarah Schutzberger, RD, CSO (director of health and sustainability programs, Strategic Initiatives Group, CIA)
• Rob Morasco, CEC (senior director of culinary development, Sodexo)
• Terri Brownlee, MPH, RD (director of nutrition and wellness, Bon Appetit Management Company)
• Paul Basciano (vice president of culinary, Elior North America)