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Vegetables Are Gradually Taking Over Menus At High-End Eateries

December 6, 2019: 12:00 AM EST
A dietary and dining revolution is taking place in the U.S., as the American consumer moves gradually away from traditional meat and dairy. A 2018 survey by Johns Hopkins Center for a Livable Future, for example, found that two-thirds of Americans said they were cutting back on meat. Meanwhile, from April 2017 to July 2019 plant-based food sales grew approximately 31 percent, to $4.5 billion and will probably reach $6.5 billion by 2023. But a quieter facet of the revolution is reflected in the fact that the number of courses in eateries that highlight beef, pork, lamb, and poultry is dwindling at places where a $200 tasting menu is a bargain. New values are changing what’s considered a luxury when it comes to dining. Many of the hot topics and trends in At fine dining restaurants, where meats such as imported Japanese beef and game like antelope and boar were invariably the star attractions, diners might now find well-dressed mushrooms and roots. [Image Credit: © moerschy from Pixabay]
Kate Krader, "First, Burger King. Now Fancy Tasting Menus Are Ditching Meat", Bloomberg, December 06, 2019, © Bloomberg LP
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