Foodservice Group Scores High on Protein Sustainability Dashboard

Fresh Ideas Food Service Management, a company focused on creating an exceptional fresh food dining experience, based in Columbia, Missouri, received an “A” on the Humane Society of the United States. Protein Sustainability Dashboard.

The purpose of the scorecard is to establish what the nation’s largest foodservice companies are doing to meet their goals of offering more plant-based meals and where they are on their sustainability journey. Participating companies responded to a short survey focusing on three main topics: transparency, goals and an action plan to achieve their sustainability goals.

Fresh Ideas’ company-wide commitment to emphasizing plant-based protein in its recipes and working with the HSUS to increase plant-based menu options earned the company a third-place finish on the dashboard. As part of its expanded new line of all-plant based menu concepts, known as the Mindful ForkFresh Ideas has pledged that half of all menu offerings will be plant-based by 2025.

“As the first-ever foodservice management company to make a strong commitment to plant-based menus, Fresh Ideas has set off a much-needed domino effect for the rest of the industry. Without modifying their menus to focus more on plant-based foods, foodservice companies cannot achieve their sustainability goals,” said Kate Watts, Foodservice Innovation Manager for HSUS. “The global food system is responsible for the mistreatment of billions of animals and a significant share of greenhouse gas emissions. Plant-based foods have a smaller environmental footprint and their consumption reduces the number of animals suffering in intensive confinement systems. Transitioning half of all plant-based menus by 2025 should be a top priority for every restaurant business, and we’re thrilled that Fresh Ideas is leading the way.

Additionally, Fresh Ideas has several initiatives in place to increase and promote plant-based offerings, including:

  • Implementing the 1:1 concept – offering a plant-based starter for every animal-based starter.
  • Provide professional development opportunities for staff related to plant-based education, marketing, recipe development and culinary skills, including trainings where Fresh Ideas chefs receive led plant-based menu training by HSUS.
  • Provide plant-based education to clients and customers through blog posts, website and social media content, and virtual and in-person trainings.

Chef Carl Lovett, Vice President of Culinary at Fresh Ideas, said, “Fresh Ideas believes in expanding flavor profiles, educating customers on new menu items and using plant-based ingredients to create delicious dishes for everyone. That’s why we’re so excited about our commitment to plants and our Mindful Fork concept.