by Reed Mangels, PhD, RD

In 2022, New York City revised their standards for meals and snacks served in public schools, hospitals, and other programs. The revised standards called for a reduced use of red and processed meat and cheese and greater use of whole or minimally-processed plant protein. The revisions were done to promote better individual, community, and environmental health (1). A recent study examined the effect of these revised standards on greenhouse gas emissions and the nutrient content of meals (2).

What is the study?

This study used menu data from four agencies (public schools, NYC Health + Hospitals, Department of Corrections, and the Administration for Children’s Services) that serve 77% of all city meals. The researchers compared the menus in the period before the revised standards were enacted and the period when the standards were in effect. They evaluated changes in the “center-of-the-plate protein source.” They examined nutrient content and estimated greenhouse gas emissions based on entrées, side dishes, and beverages. The estimated greenhouse gas emissions included production and processing but did not include transportation, serving, and waste from served food that was not eaten. The results reflect the menus that were served; not necessarily what was eaten (2).

What did this study find?

The main finding of this study was that, overall, greenhouse gas emissions decreased by 21% per portion with the revision in standards to promote greater use of whole or minimally-processed plant protein in place of red and processed meat. There was no statistically significant change in the nutrient content of total menu offerings when the menus from before and after the new standards were compared (2).

The largest reduction in beef servings was seen in preK-8 schools which had a 17% reduction in beef. The NYC Health + Hospitals acute care meal program had the largest increase (52%) in vegetarian food items. In most agencies there was an increased use of whole or minimally processed plant proteins (2).

The results of this study suggest that menu changes that increase the use of whole or minimally-processed plant protein can result in a sizeable reduction in greenhouse gas emissions with little effect on the nutritional quality of the menus. These results can be used to make a case to local, state, and federal governments for markedly increasing the use of plant protein and decreasing/eliminating animal products in public food systems.

References:

1. NYC Health. New York City Food Standards. Meals and Snacks Purchased and Served. https://www.nyc.gov/assets/doh/downloads/pdf/cardio/cardio-meals-snacks-standards.pdf. 2022.
2. Moore ERH, Moran AJ, Stadler L, et al. Menu changes under NYC’s revised food standards were associated with a reduction in greenhouse gas emissions. Health Aff (Millwood). 2026;45:585-593.

To read about the environmental effects of vegan diets see:

Environment

To read more about food policy in New York City see:

New York City Moves to Phase Out Processed Meat in Meals and Snacks Served by City Agencies
and their Contractors

New York City School Lunch Program Features “Vegan Fridays”

photo from Freepik

Grilling on Memorial Day? Check out this recipe for fresh fruit kebobs from Vegans Know How to Party By Chef Nancy Berkoff, RD, which contains over 465 vegan recipes including desserts, appetizers, and main dishes! Subscribe to Vegan Journal for 2 years and receive a free copy of Vegans Know How to Party here https://www.vrg.org/member/cabdacae.php

Grilled Fresh Fruit Kebobs with Ginger and Mint
(Serves 10)

Marinade:
1/2 cup rum or orange juice mixed with 1 teaspoon rum extract
2 Tablespoons maple syrup
2 Tablespoons fresh lemon juice
1 teaspoon minced fresh ginger

Kebobs:
8 green apples, cored, peeled, cut into 10 pieces each
8 ripe pears, cored, peeled, cut into 10 pieces each
8 small bananas, peeled and sliced into 10 pieces each
1 medium cantaloupe or small honeydew, seeded, peeled, and cut into chunks (or use a melon baller to create balls)
1 medium fresh pineapple, peeled, cored, top off, and cut into 1-inch chunks (about 2-1/2 cups)
10 red seedless grapes or small fresh strawberries, washed

Dip:
2 cups plain or lemon-flavored soy yogurt
2 Tablespoons maple syrup
1 Tablespoon minced fresh ginger
1 Tablespoon minced fresh mint

Prepare marinade by mixing all marinade ingredients in a plastic or glass bowl together until well combined. Place apples, pears, bananas, melon, and pineapple in the marinade. Allow kebobs to marinate in the refrigerator for at least 1 hour.

While fruit marinates, prepare dip by mixing all dip ingredients together until well combined. Place dip in a serving bowl and refrigerate until needed.

Remove fruit from marinade and retain marinade. Preheat broiler or heat barbecue grill. Assemble kebobs by threading one type of each fruit on 10 skewers.

Place the kebobs in a shallow pan, and top with marinade. Broil or grill quickly, about 3-4 four minutes, just until the fruit gets the slightest bit soft. Remove from heat.

Thread grapes or strawberries onto each skewer. Serve by arranging kebobs on a platter, with the dipping sauce in the middle.

Total Calories Per Serving: 332 Total Fat as % of Daily Value: 2% Protein: 4 gm Fat: 2 gm Carbohydrates: 75 gm Calcium: 121 mg Iron: 1 mg Sodium: 19 mg Dietary Fiber: 9 gm

Vegan Journal is published by The Vegetarian Resource Group. Enjoy in-depth original research, product and book reviews, scientific updates on veggie nutrition, delicious vegan recipes with gorgeous photos, plus so much more. Both long-term vegans and those new to a vegan life-style will enjoy this magazine.

To subscribe in the USA only, see: https://www.vrg.org/member/

Watermelon Cooler photo by Rissa Miller

Are you in the mood for a creative non-alcoholic vegan beverage? A previous issue of our magazine featured an article titled “Non-Alcholic Thirst Quenchers,” by Mikiel Peratino. Mikiel is a former assistant manager and bartender at Great Sage vegan restaurant in Maryland. Enjoy recipes for Strawberry Fauxjito; Virgin Piña Colada; Warm Golden Pumpkin; Black Rose Mule; Watermelon Cooler; S’mores Mudslide; Virgin Cucumber Basil Gimlet; and Butterfly Margarita. These drinks look absolutely gorgeous and will bring a smile to your face!

Read the entire article here: vrg.org/journal/vj2020issue3/2020_issue3_thirst_quenchers.php

To subscribe to Vegan Journal in the USA, see: vrg.org/member

Have you ever wondered if an ingredient listed on a food label is vegan or not? The Vegetarian Resource Group has an online guide to food ingredients that lets you now whether a specific food ingredient is vegan, vegetarian, non-vegetarian, typically vegan, typically vegetarian, may be non-vegetarian, or typically non-vegetarian.

You can search through this guide here: https://www.vrg.org/ingredients/index.php

To support this type of difficult research, please consider making a donation to The Vegetarian Resource Group: vrg.org/donate

photo from Freepik

by Reed Mangels, PhD, RD

As it gets hotter outside, and maybe even inside, the warming soups and hearty casseroles we crave in cooler weather don’t sound so appealing anymore. Besides, no one wants to have the oven heat up their kitchen or to spend time over a hot stove on a steamy day! To beat the heat, these dishes can be prepared in the morning when it’s cooler, and some don’t require any cooking at all.

Hummus or other bean spreads

1. Dip cut vegetables, crisp fruits, and crackers or tortilla chips into homemade or store-bought hummus.
2. Roll hummus and chopped vegetables in a whole-grain tortilla.
3. Spread white bean dip on a sliced baguette and top with strips of roasted red peppers.
4. Warm corn tortillas in a skillet and top with refried beans, salsa, and shredded lettuce.
5. Top a microwaved potato or sweet potato with bean spread. Try a garlicky hummus on a white potato or roasted red pepper hummus on a sweet potato.

Sandwiches—Serve with fresh fruit and a side salad.

1. Stuff tofu salad with sliced tomatoes into a pita.
2. Make not-tuna salad (mashed chickpeas, vegan mayo, chopped celery, and spices to taste) and serve on toasted rye bread.
3. Marinate tofu and wrap with sprouts or lettuce, shredded carrots, and peanut sauce in a whole-grain tortilla. Prepared tofu and peanut sauce can be purchased instead of homemade.
4. Slice a bagel and spread with nut butter and fresh fruit, such as nectarines, peaches, or anything in season.
5. Layer vegan deli slices on a sub roll with vinaigrette dressing, tomatoes, and lettuce.

Salads—Make ahead and chill until dinner, can serve with a fruit salad and bread.

1. Mix up potato salad with black beans, corn, and a salsa dressing.
2. Toss pasta with chickpeas, cherry tomatoes, fresh basil, and Italian dressing for an easy pasta salad.
3. Combine spaghetti with a sesame dressing, with cubed baked tofu, and steamed or microwaved broccoli.
4. Make rice salad with adzuki beans, diced carrots and cucumbers, and a sweet chili sauce.
5. Prep peanut noodles with water chestnuts and red bell pepper strips.
6. Toss tabbouleh (bulgur wheat, parsley, scallions, mint, tomatoes, and cucumbers in a lemon-olive oil dressing) with chickpeas.
7. Combine kidney beans, cannellini beans, and chickpeas to make a three-bean salad with vinaigrette.
8. Shred cabbage and add a soy-sesame dressing with baked tofu or seitan strips.
9. Mix quinoa and bean salad with shredded kale and a cumin-lime vinaigrette.
10. Try a chef’s salad with strips of vegan deli slices and cubed or shredded vegan cheese.

Miscellaneous

1. Roll veggie sushi at home or purchase ready-made.
2. Blend a smoothie made from non-dairy milk, silken tofu, and fresh and/or frozen fruit. Add nut butter and leafy greens to turn it into a meal in a glass.
3. Top a toasted waffle with vegan yogurt, berries, and chopped nuts.
4. Spoon into gazpacho garnished with croutons, chopped tomatoes, cucumbers, and sliced avocado.
5. Wrap rice paper around noodles, shredded cabbage, baked tofu, cubed mango, and chopped peanuts.

In addition to The Vegetarian Resource Group’s quarterly vegan magazine (Vegan Journal), VRG publishes a national email newsletter called VRG-News. Vegan news is so vast these days that we saw the need to publish more than can fit in our quarterly magazine.

Sign up for our national email newsletter here: https://www.vrg.org/vrgnews/index.php

photo from Freepik

If you are growing herbs this spring, you’re probably wondering already what to do with them. We have you covered. Here’s an article that previously ran in Vegan Journal that will give you many ideas. http://www.vrg.org/journal/vj2013issue2/2013_issue2_cooking_with_fresh_herbs.php

Chef Nancy Berkoff offers general information on herbs and these vegan recipes:
Garlic-Parsley Spread
Lemongrass Rice
Whipped Minted Yogurt
Parsley-Cheddar Rice
Vegetable Dumpling Soup
Dill and Mustard Salad Dressing

To subscribe to Vegan Journal, see:
http://www.vrg.org/member/2013sv.php

Mediterranean Quinoa Bowl

Miss Shirley’s Café regularly offers several vegan dishes at their Roland Park and Inner Harbor locations in Baltimore City, as well as at their Annapolis, Maryland location. This month, in honor of Food Allergy Awareness Month, they are also serving a Mediterranean Quinoa Bowl. Visit https://www.missshirleys.com/uploads/files/menus/SPRING2026VEGANMENU.pdf to see their Spring/Summer 2026 vegan options.

by Reed Mangels, PhD, RD

Perhaps you work in food service in a restaurant, a hospital, a school cafeteria, a college or university, or elsewhere and you’d like to encourage your customers to choose more vegan dishes. Or, maybe you are a student or a consumer who would like to work with a food service establishment in your community to encourage them to develop and promote more vegan items. The non-profit World Resources Institute has developed a free 92-page resource, The Food Service Playbook for Promoting Sustainable Food Choices, which offers many helpful ideas for behavior change techniques to promote healthy, sustainable food choices. The resource is not vegan; its goal is to encourage diners to choose more plant-rich dishes and less meat when dining out. Many of its ideas can be used as is or adapted to promote vegan dishes.

The playbook includes 90 behavior change techniques that can be used to influence diners’ food choices. Of these, eighteen are identified as “priority” techniques; these have been shown to be effective and feasible. An additional 34 techniques are “promising” – they have also been shown to be effective but may have a lower impact or be less feasible to implement (1).

The “priority” techniques include:

• Improve the appearance of plant-rich dishes (e.g., arrangements, color, garnishes, balance)
• Increase the ratio of plant-rich to meat-rich dishes available
• Add environmental footprint labels to menus
• Use language on menus to selectively recommend plant-rich dishes (e.g., chef’s special, dish of the day)
• Train chefs and food preparation staff how to cook and prepare appealing plant-rich dishes
• Publicize the environmental benefits of plant-rich dishes using marketing materials (e.g., posters, social media, leaflets, table tents, or television screens)
• Run cross-product promotions (e.g. meal deals, set menus) on plant-rich dishes and selected drinks, side dishes, or desserts

These, and other ideas will make it more likely that consumers will choose the vegan items in preference to nonvegan dishes – a win for health, the environment, and the animals.

Reference

1. Pollicino D, Blondin S, Attwood S. The food service playbook for promoting sustainable food choices. World Resources Institute. https://www.wri.org/research/food-service-playbook-promoting-sustainable-food-choices. 2024.

To read more about vegan food service see:

Food Service Update

Promoting Plant-based Menu Items Using Environmental Messages

Sustainable Food Choices Lecture

Veganizing Your Food Service