Nutrition & Foodservice Edge Magazine - May/June 2022 - 10
PLANT-BASED PROTEINS FOR NUTRITION &
OPERATIONAL BENEFITS
IMPLEMENTING PLANTBASED
ITEMS IN YOUR
OPERATION
Perhaps what you have read so far has
piqued your interest. How can you
go about implementing plant-based
options in your operation? As always,
it can be a good thing to engage your
clients. Offering taste testing or
product comparisons is a logical start.
Challenging the beef burger with
the black bean burger in a taste test
might be fun. You can ask participants
to rank the flavors and compare the
nutritional value for their health.
Not sure where to find ideas that your
clients will love? Looking at restaurant
menus for vegetarian items can be
helpful. Simply browsing Pinterest or
cooking blogs can spark inspiration,
followed by putting your foodservice
hat on to expand the recipe. If you
want to get serious about your plantbased
cooking, there is an online class
for that! Rouxbe online culinary school
offers a 60-day course that will bring
your chef skills to a new level.
Simple Meal Implementation
Ideas
* Add grain bowls to salad bars.
* Use nuts and beans in salads vs.
eggs, cheese, and bacon.
* Serve sweet potato chili in winter
months.
* Make smoothies with almond milk.
* Put " Meatless Mondays " on your
dinner menu.
* Add edamame to salads or grain
bowls.
* Use spiced black beans in tacos.
* Serve hummus on pita bread with a
Greek salad.
REFERENCES
Scan QR code to view the list of
resources for this article.
* Offer peanut butter sandwiches,
which can be a hit with all age
groups.
SUMMING IT UP
An individual or operation does not
need to completely adopt a vegan or
vegetarian lifestyle to occasionally
enjoy the flavors and benefits of plantbased
meals. Whether you want to
embark on the quest for the perfect
vegan burger or simply sneak in some
plant-based proteins from time-totime,
enjoy the journey! E
KRISTIN KLINEFELTER, MS, RDN |
eatsmart@paulbunyan.net
Kristin Klinefelter orders plant-based burgers in every restaurant that she can, making
attempts to recreate them at home. She has been working in the nutrition and dietetics
field since 1998 in various capacities. If you ever visit Northern Minnesota, she has
suggestions for amazing Wild Rice Burgers in many restaurants.
ANFP Fall
Regional
Meeting
September 15-16
Learn more at
www.ANFPonline.org/2022Spokane
REGIONAL MEETING
SPOKANE, WA
SEPTEMBER 15-16, 2022
* * * * * * * *
Take advantage of this in-person learning
opportunity! Join us in Spokane to discover
new techniques to tackle foodservice
challenges, strengthen your leadership skills, &
network with fellow industry professionals!
10 NUTRITION & F OOD SER VICE EDGE | MAY-JUNE 2022
http://www.ANFPonline.org/2022Spokane
Nutrition & Foodservice Edge Magazine - May/June 2022
Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - May/June 2022
Top 10 Food Safety Training Tips
Plant-Based Proteins for Nutrition & Operational Benefits
Childhood Nutrition: What Foodservice Professionals Need to Know
Common Cooking Myths Debunked
Control the Controllable: Take the Edge Off Supply and Labor Shortages
Are You Tech Forward? How Managers Will Handle Their Organization's Future Needs
What CDM, CFPP Means to Me
Sous Vide Cooking: Getting Started
My Recipe for Success
Meet Your Incoming 2022-23 Officers and Directors
Message From the Chair
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover1
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover2
Nutrition & Foodservice Edge Magazine - May/June 2022 - 1
Nutrition & Foodservice Edge Magazine - May/June 2022 - 2
Nutrition & Foodservice Edge Magazine - May/June 2022 - 3
Nutrition & Foodservice Edge Magazine - May/June 2022 - 4
Nutrition & Foodservice Edge Magazine - May/June 2022 - Top 10 Food Safety Training Tips
Nutrition & Foodservice Edge Magazine - May/June 2022 - Plant-Based Proteins for Nutrition & Operational Benefits
Nutrition & Foodservice Edge Magazine - May/June 2022 - 7
Nutrition & Foodservice Edge Magazine - May/June 2022 - 8
Nutrition & Foodservice Edge Magazine - May/June 2022 - 9
Nutrition & Foodservice Edge Magazine - May/June 2022 - 10
Nutrition & Foodservice Edge Magazine - May/June 2022 - 11
Nutrition & Foodservice Edge Magazine - May/June 2022 - Childhood Nutrition: What Foodservice Professionals Need to Know
Nutrition & Foodservice Edge Magazine - May/June 2022 - 13
Nutrition & Foodservice Edge Magazine - May/June 2022 - 14
Nutrition & Foodservice Edge Magazine - May/June 2022 - 15
Nutrition & Foodservice Edge Magazine - May/June 2022 - 16
Nutrition & Foodservice Edge Magazine - May/June 2022 - 17
Nutrition & Foodservice Edge Magazine - May/June 2022 - Common Cooking Myths Debunked
Nutrition & Foodservice Edge Magazine - May/June 2022 - 19
Nutrition & Foodservice Edge Magazine - May/June 2022 - 20
Nutrition & Foodservice Edge Magazine - May/June 2022 - 21
Nutrition & Foodservice Edge Magazine - May/June 2022 - 22
Nutrition & Foodservice Edge Magazine - May/June 2022 - Control the Controllable: Take the Edge Off Supply and Labor Shortages
Nutrition & Foodservice Edge Magazine - May/June 2022 - 24
Nutrition & Foodservice Edge Magazine - May/June 2022 - 25
Nutrition & Foodservice Edge Magazine - May/June 2022 - Are You Tech Forward? How Managers Will Handle Their Organization's Future Needs
Nutrition & Foodservice Edge Magazine - May/June 2022 - 27
Nutrition & Foodservice Edge Magazine - May/June 2022 - 28
Nutrition & Foodservice Edge Magazine - May/June 2022 - 29
Nutrition & Foodservice Edge Magazine - May/June 2022 - 30
Nutrition & Foodservice Edge Magazine - May/June 2022 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - May/June 2022 - Sous Vide Cooking: Getting Started
Nutrition & Foodservice Edge Magazine - May/June 2022 - 33
Nutrition & Foodservice Edge Magazine - May/June 2022 - 34
Nutrition & Foodservice Edge Magazine - May/June 2022 - 35
Nutrition & Foodservice Edge Magazine - May/June 2022 - 36
Nutrition & Foodservice Edge Magazine - May/June 2022 - 37
Nutrition & Foodservice Edge Magazine - May/June 2022 - 38
Nutrition & Foodservice Edge Magazine - May/June 2022 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - May/June 2022 - Meet Your Incoming 2022-23 Officers and Directors
Nutrition & Foodservice Edge Magazine - May/June 2022 - 41
Nutrition & Foodservice Edge Magazine - May/June 2022 - 42
Nutrition & Foodservice Edge Magazine - May/June 2022 - 43
Nutrition & Foodservice Edge Magazine - May/June 2022 - Message From the Chair
Nutrition & Foodservice Edge Magazine - May/June 2022 - 45
Nutrition & Foodservice Edge Magazine - May/June 2022 - 46
Nutrition & Foodservice Edge Magazine - May/June 2022 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - May/June 2022 - 48
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover3
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover4
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