Links and resources cited in Meatless Marketing Best Practices
Plant-based dishes on a separate section of the menu:
https://www.wri.org/blog/2017/06/dont-put-vegetables-corner-qa-behavioral-science-researcher-linda-bacon
Move plant-based dishes to your menu’s regular entrée section:
http://goodfoodscorecard.org/marketing/
Write enticing menu descriptions:
https://news.stanford.edu/2017/06/12/decadent-sounding-labeling-may-lead-people-eat-vegetables/
Don’t focus on health benefits or sustainability:
https://www.wri.org/blog/2017/03/were-lousy-describing-sustainable-food-it-doesnt-have-be-way
Decrease meat portion sizes and increase vegetable portion sizes:
http://www.menusofchange.org/images/uploads/pdf/CIA-MenusOfChange_ProteinFlip_(May_2016).pdf
Offer blended burgers:
https://www.washingtonpost.com/lifestyle/food/the-meat-mushroom-blend-makes-sense/2014/08/01/769884e6-0e9b-11e4-b8e5-d0de80767fc2_story.html?noredirect=on&utm_term=.3dcee951b47d
Swap a third of beef for mushrooms and reduce greenhouse gas emissions:
https://www.wri.org/blog/2018/02/flavor-packed-burger-saves-many-emissions-taking-2-million-cars-road
Sonic Drive-in Burger results:
https://www.npr.org/sections/thesalt/2018/03/02/590253046/heres-why-environmentalists-are-cheering-the-latest-burger-at-sonic-drive-in
Industrially produced meat and dairy hazards:
https://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/projects/meatless_monday/resources/meat_consumption.html
Become a certified Green Restaurant:
http://www.dinegreen.com/green-restaurant-benefits