This trend is going to take center stage this coming year.
A US market research study found that 35% of Millennial guests are looking for more vegetarian options on menus. It is gaining traction due to concerns about climate change and our carbon foot print. Agriculture is one of the largest sources of heat-trapping greenhouse gases. By eliminating meat from our diets, we can cut our carbon footprint in half. By also eliminating dairy you can cut your carbon footprint by two thirds. We will see people adopting a less drastic approach by cutting their meat consumption to 3 ounces per day, for example and make up the rest of their protein by eating legumes and ancient grains.
The plant-centric trend will make it necessary to develop more new and exciting vegetarian and vegan offerings such as these menu items we have developed:
Vegan Celeriac Crisp with Beet Tartar
Fraser Valley Roasted Pumpkin Tart with House made Cheese, Roasted Pumpkin Seed and Red Onion Reduction
Vegan Cauliflower Quinoa Falafel
Green beans, Artichoke Tomato Salad with Hazelnut Vinaigrette
Plant based root-to-stem cooking is also part of reducing our carbon footprint and reducing grocery bills.
Expert tip: Use as much of the plant as possible by roasting your squash seeds, making a vibrant pesto with the green tops of your beets and cooking and eating your vegetables, skin on, rather than peeling them.