Vegetables are no longer relegated to unappetizing appetizers and garnish at restaurants—a growing number of main attraction menu items are comprised of kale, carrots, and other produce products, reports USA Today. According to a recent study conducted by Technomic, the number of veg-centric dishes offered by American eating establishments has increased 11 percent over the last three years, and kale has experienced the greatest surge in popularity with a menu frequency that has increased 400 percent over the last five years. The recent food trend may be partly credited to Americans’ attitudes toward meat-free eating—approximately 67 percent of Americans surveyed by Technomic agreed that a vegetarian meal can be just as tasty as an omni-entrée.
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