Principle 4: Leverage Globally Inspired, Plant-Forward Culinary Strategies.

Scientific research suggests that the most effective way to help diners make healthy, sustainable food choices is to shift our collective diets to mostly plant-based foods. Growing plants for food generally has less of a negative impact on the environment than raising livestock, as livestock have to eat lots of plants to produce a smaller amount of food.

In fact, no other single decision in the professional kitchen—or in the boardrooms of foodservice companies—can compare in terms of the benefits of advancing global environmental sustainability. From the well-researched Mediterranean diet to the cuisines of Asia and Latin America, traditional food cultures offer a myriad of flavor strategies to support innovation around healthy, delicious, even craveable cooking that rebalances ratios between foods from animal and plant sources.