Cost benefits of serving more plant-based meals

The cost of meat is increasing and is set to keep increasing. Prices for ground beef hit a record of over $6 a pound in mid-2025, over 35% higher than in 2020, and wholesale beef prices are likely to rise further as cattle supplies dwindle and production becomes more expensive. Meanwhile, changing menus to include more plant-based options is a high impact solution that can lower food expenses. Whole foods like legumes are not only more economical, but have a longer shelf life and are also more price stable than conventional animal products. Unlike more capital-intensive sustainability upgrades, such as installing low flow toilets, which can take years to pay off, plant-based menu swaps can start saving your dining operations money from day one.

Real world cost savings success stories

• St. Joseph Health System reported that “Vegetarian entrees cost about 50% less than meat entrees.” The hospital projects saving $5,000 a year by serving more meat-free meals.
• A medium-sized university serving about 10,000 students could save around $650,000 per year on food procurement by switching to a fully plant based catering model, because plant-based meals cost roughly 30% less than meat-based ones.
• Cherry Creek School District saved nearly $25,000 annually by switching its quick bread recipes to be egg and dairy free, eliminating costly egg ingredients while making baked goods accessible to all students, including those with allergies.
• Oakland Unified School District replaced portions of its meat, poultry, and cheese with plant-based alternatives, resulting in a 1% reduction in cost per meal, totaling over $40,000 in savings across two academic years. This was paired with a 14% drop in carbon footprint and 42 million gallons of water saved.