1. Meeting Special Needs in Foodservice Operations Vegetarian Menus

2. How Many Vegetarians Are There? 2006 VRG Poll: 2.3% of the U.S. population 1.4% are vegan 6.7% Never eat meat 6.3% Never eat poultry 14.6% Never eat fish/seafood 7.6% Never eat dairy products 8.8% Never eat eggs

3. Vegetarian Items Ordered 30-40 percent of the country's consumers are estimated to be a good market for meatless items 1999 VRG Poll: 5.5% always order a vegetarian dish 57% sometimes, often, or always order a vegetarian item

4. Introducing Vegetarian Foods Examine your existing menu Modify current recipes Offer a vegetarian entrée and soup choice daily Add a salad bar Develop an icon to identify vegetarian/vegan choices Educate clients on vegetarian diets –World Vegetarian Day (October 1) –Great American Meatout (March 20)

5. Vegetarian Products Soy Products –Soy meat alternatives –Tofu –Whole Soybeans –Textured Soy Protein –Tempeh –Miso –Soy Dairy Alternatives

6. Soy Meat Alternatives

7. Vegetarian Products Quorn Whole Grains Beans Nuts Fruits Vegetables Dairy Products Eggs

8. Menu Planning Anticipate special needs Keep menus simple Use base preparation Have vegetarian items on hand

9. Modifying Recipes Substitute meat using tofu or TVP When substituting meat provide adequate protein Use vegetable stock in soups and other recipes Offer nondairy milks such as soy or rice milk

10. Modifying Recipes How could you modify the following recipes to be acceptable on a vegetarian or vegan diet? –Basic Muffins – FFF pg 269 –Pumpkin Pie – FFF pg 408 –Scrambled Eggs – FFF pg 441 –Spanish Meatballs – FFF pg 499 –Macaroni and Cheese – FFF pg 564 –Spinach Lasagna – FFF pg 571 –Creamy Coleslaw – FFF pg 650

11. Resources Vegetarian Resource Group –www.vrg.orgwww.vrg.org Vegetarian Nutrition DPG –www.vegetariannutrition.netwww.vegetariannutrition.net Vegetarian Restaurant Guide –http://www.vegetarian- restaurants.net/usa/index.htmlhttp://www.vegetarian- restaurants.net/usa/index.html

12. Meeting Special Needs in Foodservice Operations Allergies

13. Food Allergies 6 to 7 million Americans 30,000 people visit E.R. per year 200 deaths per year

14. Food Allergies Big Eight: – Milk – Eggs – Fish – Wheat – Tree nuts – Peanuts – Soybeans – Crustaceans

15. Food Allergies Nitrites, Sulfites, MSG Allergy vs. Sensitivity or Intolerance

16. Meeting the Customer’s Needs Gather specific information from the customer Work to meet the customer’s needs Educate and train foodservice staff Use a team approach

17. Resources The Food Allergy and Anaphylaxis Network –http://www.foodallergy.org/http://www.foodallergy.org/ Food Allergy Initiative –http://www.foodallergyinitiative.org/http://www.foodallergyinitiative.org/