TL;DR
Consumers under 40 have increased their fresh vegetable intake by 52% over the past decade, while those 60+ have decreased intake by 30%, shifting tastes in the foodservice industry. Restaurants are innovating to attract consumers' shifting tastes by including more vegetables on the menu and increasing standards for freshness and sourcing.
Meatless may not be limited to Mondays now. According to a recent QSR Magazine article , more consumers are embracing health and sustainability benefits of plant-based eating and limited-service chains are taking notice. Whether it is including more vegetables on the menu or increasing their standards for freshness and sourcing, restaurants are continuing to innovate to attract consumers' shifting tastes.
Consumers under age 40 have increased their fresh vegetable intake by 52 percent, but consumers age 60 and over have actually decreased fresh veggie intake by 30 percent in the past decade according to the NPD Group. This research shows that younger millennials and Generation Z are eating more fresh vegetables at an early age and the limited-service industry should be tapping into this trend.
Plant-based diets are part of a generational shift in eating habits, and it’s only a matter of time before operators can catch up with new menu items and ingredients.
In this story
This story was originally published in 1851 Franchise on March 8, 2017. Burnaze summarizes and links to the original reporting.
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