Just Salad is Relabeling Its Sustainable Menu for Climate Week
Laura McQuarrie — June 17, 2020 — Eco
References: justsalad & livekindly.co
A growing number of food and beverage brands are beginning to label their products carbon-neutral and Just Salad is setting itself apart as the first United States restaurant chain to do the same for a more sustainable menu. For Climate Week, which kicks off in September, Just Salad will be labeling its entire menu with the aid of an NYU Stern School of Business MBA student team.
Last year, the chain removed grass-fed beef from its menu and replaced it with Beyond Meat—which emits 90% fewer greenhouse gases than animal-derived protein. By 2022, Just Salad plans to add dairy-free cheese alternatives to its menu, helping to address the fact that plant-based cheese has a lower carbon footprint.
Image Credit: Just Salad
Last year, the chain removed grass-fed beef from its menu and replaced it with Beyond Meat—which emits 90% fewer greenhouse gases than animal-derived protein. By 2022, Just Salad plans to add dairy-free cheese alternatives to its menu, helping to address the fact that plant-based cheese has a lower carbon footprint.
Image Credit: Just Salad
Trend Themes
1. Carbon-neutral Menu Labeling - Using carbon-neutral labeling for menus to showcase sustainability efforts and attract environmentally-conscious consumers.
2. Plant-based Protein Substitutes - Replacing animal-derived protein with plant-based alternatives to reduce greenhouse gas emissions and offer more sustainable menu options.
3. Dairy-free Cheese Alternatives - Introducing dairy-free cheese alternatives to decrease the carbon footprint of menu items and cater to vegan and lactose-intolerant customers.
Industry Implications
1. Restaurant Chains - Restaurant chains can adopt carbon-neutral menu labeling and incorporate plant-based protein substitutes to meet the growing demand for sustainable dining options.
2. Food and Beverage Brands - Food and beverage brands can develop and promote dairy-free cheese alternatives as part of their sustainability initiatives and appeal to eco-conscious consumers.
3. Sustainable Agriculture - The sustainable agriculture industry can collaborate with restaurants and provide innovative plant-based protein options to support the shift towards carbon-neutral menus.
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