Tapping the Graze Craze
- Vegetarians: A Typology for Foodservice Menu Development. Shani, Amir; DiPietro, Robin B. // FIU Hospitality Review;Fall2007, Vol. 25 Issue 2, p66
There is currently a lack of research about the needs of vegetarians, from a practitioner or academic perspective. This paper contributes to filling this research gap, by discussing the needs of vegetarians who dine out and their current difficulties in participating in the dining experience, in...
- the new SUPPER CLUB. Eisman, Nancy // Vegetarian Times;Apr/May2011, Issue 384, p78
The article presents step-by-step instructions on how to start a vegetarian dining club.
- Adding Citrus to Your Menu. Berkoff, Nancy // Vegetarian Journal;2006, Vol. 25 Issue 1, p22
The article presents information on the ways to include citrus in one's menu. Oranges, grapefruit, lemons, and limes are usually available throughout the year. seasonal additions to the citrus menu can be tangerines, clementines, pummelo, all of which are Asian grape- fruit. For additional...
- ALTERNATIVES TO MEAT FOR A TYPICAL CAMP MENU. // Vegetarian Journal;2010, Vol. 29 Issue 1, p25
The article presents a typical vegan camp menu that is a substitute to meat. It cites a menu for weekdays lunches which include deli sandwiches with lightlife bologna slices for Monday, lightlife vegetable hot dogs for Tuesday, and hummus cheese for Wednesday. It also cites a menu for weekdays...
- vegan gourmet. Oser, Marie // Vegetarian Times;May2004, Issue 321, p33
Presents several vegan recipes.
- vegan gourmet. Oser, Marie // Vegetarian Times;Sep2004, Issue 324, p35
Presents several gourmet vegan recipes.
- One man's meat. Gledhill, Bob // Caterer & Hotelkeeper;4/11/2002, Vol. 191 Issue 4217, p54
Reports on vegetarian market trends in Great Britain as of April 2002. Concerns of the Food Standards Agency on the lack of vegetarian food labeling regulations; Areas of disagreement over accreditation of vegetarian status; Sales of vegetarian foods.
- U Food Grill Vegetarian Choice 'Fast Food'. // Positive Health;Apr2008, Issue 146, p6
The article offers updates on products and services of U Food Grill. It offers vegetarian choices options from natural and organic ingredients, fresh produce, whole grains and light cheeses and dressings. In this context, a list of the most popular vegetarian items are given, along with the...
- FAQs. // Foodservice & Hospitality;Aug2006, Vol. 39 Issue 6, p11
The article provides vegetarian-related information. Vegetarian is defined as someone who does not consume red meat, chicken, pork, fish and seafood. While a lacto-ovo-vegetarian is someone who does not eat meat, poultry, and fish but eat eggs, dairy products, milk, and plant foods. An...