Foodservice Update

Vegetarian Journal's FoodService Update and Quantity Cooking Information

School Food Service

• Ryan Andrews, Lunch Lady 18 lessons VRG volunteer, Ryan Andrews, MS/MA, RD, CSCS, learned during his one-year stint as a school cafeteria worker.
• Adding Vegetarian Options into School Lunch Programs
• Do You Want Your College or Other Food Service Operator to Serve More Vegetarian Options?
• Vegetarian Journal's Foodservice Update, Summer 2006
• New USDA Nutrition Standards for School Lunch - Lots of Positive Changes (The VRG Blog Jan 26, 2012)
• Soy Milk Allowed in School Nutrition Programs (Federal Register, Vol. 73, No. 178, September 12, 2008)
• Tips for Serving Vegetarian Meals in Schools
• Nutrient Standard Menu Planning: Approved Software Programs
• Working for Vegetarian Food in Your High School Cafeteria
• Delaware Schools: Veggies on the Menu in Appoquinimink
• LA school district adopts Meatless Mondays (March 6, 2013; The Business Journal for Meat and Poultry Processors)
• For Rep. Jared Polis, vegetarian meals would be healthy alternative to fatty school lunches
• Revamping a Vegetarian, Seventh-Day Adventist School Lunch Program By Stephanie Gall, MS, RD and Megan Salazar, dietetic intern
• Vista Ridge Lunch Brochure
• Vista Ridge New Menus - Nutrition Analysis
• Vista Ridge Yearly Cycle Menu
• Recipe: Rice & Bean Stacks
• Recipe: Roasted Potatoes
• Recipe: Squiggly Noodles
• Recipe: Teryiaki Stir-Fry
• Recipe: Vegetarian Chow Mein

Vegan in Volume available! Vegan quantity recipes for every occasion. Great for food service and entertaining!

Senior Facility Food Service

• Linda Valley Villa – Vegetarian Independent Living Facility in California
• The vegetarian option: cost-effective and healthy. (Long Term Care and Senior Care facilities)

Excerpts from Vegetarian Journal's FoodService Update

• Vegetarian Journal's FoodService Update, Vol. XXVIII, No. 4 (Winter, 2009)
• Vegetarian Journal's FoodService Update, Vol. XXVIII, No. 3 (Summer, 2009)
• Vegetarian Journal's Foodservice Update, Vol. XXVIII, No. 2 (Spring, 2009)
• Vegetarian Journal's Foodservice Update, Vol. XXV, No. 3 (Summer, 2008)
• Vegetarian Journal's Foodservice Update, Vol. XII, No. 2 (Summer, 2006)
• Vegetarian Journal's Foodservice Update, Vol. XII, No. 1 (Spring, 2006)
• Vegetarian Journal's Foodservice Update, Vol. XI, No. 3 & 4(Summer & Fall, 2003)
• Vegetarian Journal's Foodservice Update, Vol. XI, No. 2 (Spring, 2003)
• Vegetarian Journal's Foodservice Update, Vol. XI, No. 1 (Winter, 2003)
• Vegetarian Journal's Foodservice Update, Vol. X, No. 4 (Fall, 2002)
• Vegetarian Journal's Foodservice Update, Vol. X, No. 3 (Summer, 2002)
• Vegetarian Journal's Foodservice Update, Vol. X, No. 2 (Spring, 2002)
• Vegetarian Journal's Foodservice Update, Vol. X, No. 1 (Winter, 2002)
• Vegetarian Journal's Foodservice Update, Vol. IX, No. 4 (Fall, 2001)
• Vegetarian Journal's Foodservice Update, Vol. IX, No. 3 (Summer, 2001)
• Vegetarian Journal's Foodservice Update, Vol. IX, No. 2 (Spring, 2001)
• Vegetarian Journal's Foodservice Update, Vol. IX, No. 1 (Winter, 2001)
• Vegetarian Journal's Foodservice Update, Vol. VIII, No. 4 (Fall, 2000)
• Vegetarian Journal's Foodservice Update, Vol. VIII, No. 3 (Summer, 2000)
• Vegetarian Journal's Foodservice Update, Vol. VIII, No. 2 (Spring, 2000)
• Vegetarian Journal's Foodservice Update, Vol. VIII, No. 1 (Winter, 2000)
• Vegetarian Journal's Foodservice Update, Vol. VII, No. 4 (Fall, 1999)
• Vegetarian Journal's Foodservice Update, Vol. VII, No. 3 (Summer, 1999)
• Vegetarian Journal's Foodservice Update, Vol. VII, No. 2 (Spring, 1999)
• Vegetarian Journal's Foodservice Update, Vol. VII, No. 1 (Winter, 1999)
• Vegetarian Journal's Foodservice Update, Vol. VI, No. 4 (Fall, 1998)
• Vegetarian Journal's Foodservice Update, Vol. VI, No. 3 (Summer, 1998)
• Vegetarian Journal's Foodservice Update, Vol. VI, No. 2 (Spring, 1998)
• Vegetarian Journal's Foodservice Update, Vol. VI, No. 1 (Winter, 1998)
• Vegetarian Journal's Foodservice Update, Vol. V, No. 4 (Fall, 1997)
• Vegetarian Journal's Foodservice Update, Vol. V, No. 3 (Summer, 1997)
• Vegetarian Journal's Foodservice Update, Vol. V, No. 2 (Spring, 1997)
• Vegetarian Journal's Foodservice Update, Vol. II, No. 2 (Summer, 1994)
• Vegetarian Journal's Foodservice Update, Vol. II, No. 1 (Winter, 1994)
• Vegetarian Journal's Foodservice Update, Vol. I, No. 1 (Fall, 1993)

Introduction to Vegetarian Nutrition and Food Service

An online course on vegetarianism, is taught by Chef Nancy Berkoff, RD. This course is extremely helpful for everyone, from consumers who want to learn more about vegetarian cooking, to institutional food service staff and managers, to restaurateurs who want to please their vegan diners. The course is open to anyone. The lectures and coursework for Introduction to Vegetarian Nutrition and Food Service can begin at anytime or follow the academic year.

Quantity Cooking

• Tips for Introducing Vegetarian Food into Institutions
• Quantity Recipes

Special Diets

• Menu Selection for Vegan Renal Patients
• Selecting Menus for Vegan Cancer Patients
• Protein/Calorie Supplement for Vegans
• Texture Alterations for Vegan Diets
• Vegan Menu for People with Diabetes
• Considerations in Vegan Nutrition Support

4-Week Vegetarian Menu Set for Meals on Wheels Sites

• Meals on Wheels Vegetarian Menu Set

Vegetarian Journal's Foodservice Update Product Listing

The Vegetarian Resource Group has produced a list of over 100 companies which offer vegetarian items for schools, restaurants, hospitals, and other institutions. These businesses produce meatless foods in large serving sizes which are easy to use by food services.

This list is a valuable resource for any chef who wants to serve more meatless meals, or any consumer who wants to let their favorite eating spot know about healthy foods they can offer.

• Foodservice Update Product Listing (PDF)

Working With A Caterer

• Working With A Caterer

Vending

• Schools Dangle Carrot Snacks, but It's a Tough Sale

Additional Links

• Let's Move! Salad Bars to Schools (A grant to assist schools with adding salad bars to school cafeterias.)
• Implementing Salad Bar in Public Schools
• Vegan Foodservice Recipes (large-scale recipes designed specifically for the foodservice and healthcare industries from Pulse Canada)
• Chicken-Less Chicken a Hit at Wegmans (February 28, 2013; WHAM13)
• Veggie voor Chefs (A catering guide in Dutch)
• Cargill Develops Dairy-Free Cheese
• Healthy Food Systems (hospital)
• ecoVegan

Join The VRG with $35 via our subscription form, and receive the Vegetarian Journal for two years and a copy of Vegans Know How to Party!