Blog Posts
3 strategies to crack the egg crisis—with help from subtle plant-based substitutions
The foodservice industry is no stranger to volatility, but the recent and ongoing egg crisis—marked by soaring prices and unpredictable availability—has resulted in particularly challenging supply chain conditions. From university dining halls to hospital kitchens and corporate cafeterias, the reliance on eggs as a staple ingredient has left many scrambling for solutions. That’s why Greener by Default recently brought together three expert chefs to showcase the power of plant-based substitutions as a smart and sustainable strategy to navigate this crisis.
Greener by Default Announces Expanded Partnership with Sodexo to Offer Plant-Based Meals at 400 U.S. Hospitals
Greener by Default announces today the expansion of its partnership with Sodexo, extending the plant-based patient meals program to all U.S. hospitals under Sodexo’s management. This collaboration builds on the remarkable success of Greener by Default and Sodexo’s program with NYC Health + Hospitals, which launched in 2022 and resulted in half of all eligible patients opting for plant-based menu items—cutting the health system’s carbon emissions by over one-third in just its first year.
Redefining Healthcare Dining: How Chef Nazim Khan is Leading the Way in Lincoln, Nebraska
Executive Chef Nazim Kahn is revolutionizing hospital dining. His celebrated culinary career has taken him from bustling sushi restaurants and prestigious New York City hotel kitchens, all the way to his current role as Executive Chef for Bryan Health in Lincoln, Nebraska where he’s taking plant-based dining to the next level. Greener by Default had the opportunity to interview Chef Kahn to take a closer look at how he’s brought his training and passion to plant-based foods, captivating diners along the way.
Harnessing the Power of Plants to Reduce Food Waste
Existing initiatives often treat all food waste uniformly, neglecting a critical factor: the outsized carbon footprint of discarded animal products. While fruits and vegetables account for a larger volume of waste in grocery stores, restaurants, and households, animal products emit more carbon and methane per pound than produce items when decomposing in composts and landfills.
In this post, we’ll take a closer look at the upstream and downstream emissions of animal and plant products, with actionable steps organizations can take to diminish their environmental impact––for both food that’s eaten and food that gets thrown away.
A Plant-Based Dining Hall in the Heart of Texas
One common concern we hear from culinary professionals is whether plant-based options can appeal to a broad range of diners, outside of health-conscious coastal populations. Matthew Ward, Executive Chef at the University of North Texas (UNT) in Denton, Texas, has shown firsthand that with a talented culinary team and a commitment to sustainability, innovation, and inclusivity, plant-based foods can succeed–even in meat-loving Texas.
Greener by Default: Harnessing Behavioral Science to Combat Climate Change through Food Choices
Did you know that the food on your plate could hold the key to combating climate change? In a world where the urgency of environmental sustainability has never been clearer, Greener by Default is on a mission to revolutionize the way we eat. According to the World Resources Institute, our current food choices could push us beyond the Paris Agreement's warming limit of 1.5 degrees. Join us as we explore innovative solutions to minimize your organization's carbon footprint, all while delighting diners with more delicious plant-based options. In this post, we'll share some of the tactics we employ, and explain how embracing plant-forward menus can make a world of difference.
The White House Goes Plant-Based By Default: Chef Nina Curtis’ Journey to Culinary Diplomacy
On June 22, 2023, the White House made history by hosting the first default plant-based State Dinner in honor of visiting Indian Prime Minister Narendra Modi, a strict vegetarian. Chef Nina Curtis, in collaboration with White House Executive Chef Cristeta Comerford and Executive Pastry Chef Susan Morrison, curated a menu celebrating American and Indian cuisine. The three-course plant-based dinner featured flavors like mango, rose water, and coconut, offering a unique cultural cuisine experience for the 400 White House guests. All guests were served plant-based entrees and, if desired, could request fish as an additional topping to the second course entree.
We sat down with Chef Nina to discuss her process in curating the menu and her work in culinary diplomacy.