We'll come to your school or dining operation to host a Forward Food Leadership Summit for all foodservice professionals, a Forward Food Culinary Experience training for chefs, a Forward Food Culinary Nutrition Workshop for health professionals, or a Forward Food Culinary Training for K-12 and childcare foodservice professionals. Click here to learn more about our events program.
We can assist you with marketing plant-based entrees in your dining centers. Whether internal marketing (like point of sale materials, posters, customer incentives, presentations to staff, web content, and draft letters for staff/customers) or public outreach (like press releases), should you wish to promote your commitment to health and sustainability, we're here to help. Contact us to receive brochures, postcards, logos, posters or stickers for FREE.
These K-12 and CACFP standardized recipes, prepared products and cycle menus for K-12 schools are tasty, healthy, USDA-compliant, and student-approved! And this toolkit can help promote your food. In response to the new USDA tempeh crediting ruling, we have created new standardized tempting tempeh recipes! We can also do a free training for your district!
In addition to the recipes and other resources on this website that may come in handy for you, feel free to download our Professional’s Guide to Meat-Free Meals for more ideas to help you make your operations more plant-focused.
Download over 100 plant-strong recipes featuring grains, legumes, vegetables, and fruits created by our classically trained chef, and another 100 recipes for healthcare foodservice!
Click here to read some stories about what others are doing.
Check out these toolkits for university foodservice professionals, healthcare foodservice professionals, and Meatless Monday for strategies, solutions, and action plans.
Check out this list of both classic and new plant-based products!
We’ve teamed up with a scientific expert who can assess how your decision to add more plant-based foods may positively impact the planet. Changes in food related greenhouse gas emissions will be quantified and reported in a format that you can use in communications with your customers/students, and also as part of any wider greenhouse gas reduction strategy your school or institution may have. This specialty service can be tailored to your needs.