Cafeterias are doing the heavy lifting of plant-based diets ...Middle East

Tofu béchamel, plant-based sushi and wagyu “beef” made from peas, soy and fava beans. These and dozens of other plant-based dishes are poised to become increasingly common on the menus of public institutions as chefs try to reduce their kitchens’ environmental and health impacts while whetting people’s appetite for plant-based meals. Tips and tricks to help chefs meet those goals were on full display this week as roughly 150 chefs and food industry professionals gathered at Simon Fraser University (SFU) to share advice on everything from convincing people to choose plant-based dishes to finding suitable ingredients. Alongside a suite of speakers, a half-dozen plant-based food companies

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