Forward Food

🚨 Don’t toss those banana peels! 🚨 Instead, use them to create these sustainable, sweet and savory banana peel arepas. 🍌 We love finding new, creative ways to make our kitchen more sustainable. 🌎 What #sustainable practices do you use in your kitchen?

In 2025 we hosted 46 educational events, taught 1,847 food service professionals & trained 332 institutions on plant-based menus. 👩‍🍳 If each of these institutions adds even just a few more plant-based meals to their menus next year, the impact on the planet will be HUGE! 🌍

It's amazing what you can make with plant-based products! 😍 We tried plant-based chicken from Swap Food and made a yummy pesto pasta and chicken pancit. Have you tried Swap Chicken yet? #plantbasedprotein #veganmeat #veganchicken #plantbasedmeat

The 2025 Plant-Forward Opportunity Report revealed that price tops protein when choosing plant-based meals.💰 1 in 5 consumers would be more likely to try plant-forward dishes if they cost less than an animal-based dish. ✨Get our newsletter for more forwardfood.org/subscribe

We commend @freshideasfood on its industry leading commitment to offer 50% plant-based meals by 2025 across their dining operations & we look forward to helping them reach that goal at the end of this year!👏 DM us for more info about how we can help your dining operations! 📬

Atlantic City memories from the New Jersey SNA: great connections and convos, and our sweet curry chickpea salad was a winner! Plant-based foods are always a smart bet. #sna #schoolnutrition #schoolfood #veganfood

Highlight from the @NewYorkSNA Conference: Sweet curry chickpea salad & BUFFALO-style chickpea salad were a hit! 🙌 The reviews? “I don’t even LIKE chickpeas, but this is delicious!” 🤯 Thanks to all the food service directors who stopped by! #sna #schoolnutrition #schoolfood

Have you tried our new totcho recipe yet!? They’re the perfect balance of comfort and nutrition: simple to prepare, kid-friendly, and always a hit in the cafeteria. 💯 Get the full recipe 👇 forwardfood.org/totchos/

Our team had an incredible time at the @Reducetarian Summit in October! 🤩 Swipe to see some highlights 👉

Plant-based defaults really do work!🙌 📈In a 2022 study, the average take-rates of plant-based options went from 31% to 82% when a plant-based default was implemented consistently. DM us for support with implementing a default at your operations.📥

This tofu ‘egg’ salad sandwich hits different 🥪✨ Get the full recipe 👇 forwardfood.org/tofu-egg-salad…

@nerdzrope @gardein Love this roast! 🍂

Happy vegansgiving to all who celebrate 💚 @gardein roast ftw

They say that breakfast is the most important meal of the day. 🥞We trust them, so we came up with a bunch of new breakfast recipes to fuel your students for a full day of classes! 🌄 Swipe to see some of our new favorites. 👉 Let us know below what your go-to breakfast is! ⬇️

Black beans are incredibly versatile! Here are some of our favorite new recipes that feature black beans. 🫘 What are your favorite ways to use black beans? Tell us below! 👇

October standout: our panel at @CaliforniaSNA with Los Gatos USD, @foe_us and @CDFAnews's Farm to Fork program. Full room, great energy and tons of interest in chef-led, plant-based resources. Awesome turnout! #sna #schoolnutrition #schoolfood #veganfood

UC Riverside’s goal to serve 50% plant-based meals by 2027 will create positive change for students, animals, the planet and the food system. 👏 Is your institution interested in setting a plant-based or sustainability goal? DM us to learn more. 📬 @ucrdining

EXCITING NEWS! @UCRDining signed our Forward Food Pledge, committing to serve 50% plant-based meals by 2027. 🥳🍽️🌱 Read more about their exciting commitment 👇 humaneworld.org/en/news/studen…

We re-imagined your favorite homestyle meals! 🍲 What home cooked meal do you hope we re-imagine next? 🏠 Let us know below! ⬇️

These meatloaf cupcakes are too cute not to try! 😍 Get the full recipe 👇 forwardfood.org/meatloaf-cupca…

In January, we partnered with @veganuary to host a free culinary training for 8 schools.🤝 They saved 27,323 pounds of CO2 emissions by increasing their plant-based options for 1 week.🤯 Want to join our 2026 Veganuary training? Register at forwardfood.org/events by Nov 21st!

@kvegan_jee Looks amazing! 🍣

Packed some quick gimbap for the road 🌱 I get grumpy when I’m hungry and there’s no vegan food around 😆 Cucumber, carrots, pickled radish, braised burdock root, and inari age (braised tofu pouches)