We all want our kids to be more accepting of fruits and vegetables. Plant-based Food System Strategist Rebecca Portman, MS of Forward Food is with us today to explain best practices in plant forward menu development.  Forward Food aims to support foodservice directors, chefs, and dietitians to grow a healthier, more sustainable food system using plant-based foods.  

This episode we discuss:

Marketing plant based menu items 

The effect of plant based whole food on the bottom line 

Training resources to get programs started 

www.forwardfood.org

Resources

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