Will Startup Hungry Planet™ Gain Momentum After Recent Success in a California School District?

Will Startup Hungry Planet™ Gain Momentum After Recent Success in a California School District?

A California school district began to offer plant-based meals across all their cafeterias this past academic year and had students choose whether or not they wanted to eat them based on taste. “The initiative was so successful, the meals will likely be offered again next year,” reports KEYT.

We’ve heard about companies like Impossible Food and Beyond Meat making their way in restaurants, but the Santa Barbara Unified School District actually sourced her plant-based protein from a startup based out of Missouri. It’s called Hungry Planet™.

According to the company’s website, it focuses on creating an alternative protein to ground beef, chicken, pork, Italian sausage, chorizo sausage, and crab for culinary professionals to use as a 1:1 substitution in innovative entrees. The company says it develops its faux meats to delight the demanding tastes of meat lovers in the heart of the Midwest.

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​​Establish Safety, Consistency, and Creativity in Your Menu

​​Establish Safety, Consistency, and Creativity in Your Menu

By Mae Velasco, Custom Content Manager

[Editor’s Note: This is a sponsored post.]

News isn’t the only thing breaking these days — at times, so is consumer trust, which is understandable considering the latest food safety outbreaks that have forced society to eye the industry warily under a harsh light.

According to the CDC, we have seen cases of salmonella in cucumbers, resulting in 838 affected people and four deaths across 38 states, and we have seen cyclospora in cilantro affecting 546 people across 31 states, all within the last several quarters. (Others were noted in this food safety tips editorial written by FCSI Consultant Barbara Pyper.)

And of course, it’d be an elephant in the room to neglect mentioning Chipotle’s E.coli outbreaks in October. Due to the wave of consumer unrest and stormy opinion flooding in, Chipotle Mexican Grill took measures to stay afloat by closing its doors nationwide in February for an all-staff meeting on food safety.  

With all of these events, Foodable Labs, using unstructured data tracking 141M U.S. foodservice consumers and 207K industry terms through the Restaurant Social Media Index (RSMI), has seen a 12.5-point jump in food safety sentiment over the past 90 days.

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