Whether we identify as vegetarian, flexitarian or omnivore, we can all incorporate more fruits and vegetables into our diets. As customers become more aware of nutrition concerns, chefs are responding with creative options to meet their needs.  

Central to Your Health
According to studies, a diet rich in vegetables and fruits can lower blood pressure, reduce heart disease and stroke, and prevent some types of cancer. One way operators can fulfill the growing demand for healthier dishes is by preparing innovative plant-based entrées—moving fruits, vegetables and grains from the sidelines into the center of the plate. The key is to give patrons an array of choices.

Options Are Key
According to Valerie Hoover, Customer Marketing Manager at Sysco and a registered dietitian, restaurants are wise to give patrons more plant-based options.

“Chefs are beginning to use more beans, lentils, soy and whole grains when making dishes such as tacos, enchiladas and soups,” says Hoover. “You can add a sauce or seasonings to spice the ingredients up.”

For operators who believe in elevating menu choices, our new health and wellness marketing platform, Sysco Simply, satisfies dietary and lifestyle preferences with trusted quality and versatile products.

Ask your Marketing Associate about how Sysco Simply can help you. Learn more at