The Good Food Institute Has Released A Scorecard of Plant-Based Entrées In The US

Following the skyrocketing demand, vegan items have made their way on to 11% of US menus, making plant-based food one of the fastest growing segments in the foodservice
How well did your favourite restaurant do? (Photo: Adobe. Do not use without permission)

The Good Food Institute (GFI) has released its second annual Good Food Restaurant Scorecard, evaluating the top 100 restaurant chains in the US on their plant-based options.

Points were given out of ten, based on the number of plant-based entrées, and whether their vegan items were promoted effectively to a mainstream audience.  

The results

2018’s top scoring restaurant chains were Jamba Juice, which scored nine points for its multiple plant-based bowls and smoothies, tying with White Castle who offer veggie sliders and the new impossible slider.

Panera Bread got 8.75 for its variety of vegan dishes, while Yard House scored 8.5 for their plant-based chicken. Chipotle received 8 points, having a selection of plant-based protein.

Nearly half (45) of the chains received a score of zero, and only nine gave special promotion to their plant-based entrée(s).  

'A bland black bean burger just doesn't cut it anymore'

GFI Director of Corporate Engagement, Alison Rabschnuk, said:  “We're seeing growing demand for plant-based foods from flexitarian consumers, but a bland black bean burger just doesn't cut it anymore.

“These potential customers want their plant-based meal to be tasty, reasonably priced, and familiar.

“There are lots of opportunities for restaurants to make their mark when it comes to plant-based foods. Plant-based burgers from Impossible Foods and Beyond Meat have been hot on menus for a while, but no restaurant has yet featured a breakout plant-based chicken, seafood, or egg dish. The brands that launch these kinds of dishes first will gain a lot of positive  attention on social media.”

The scorecard and details about the survey can be found here.

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Liam is a writer and poet from the north of England. His work has been featured in Gay Times Magazine, Attitude Magazine, Oh Comely, and The Huffington Post. He loves vegan mac and cheese more than anything else in the world.

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