The American Dinner Plate Is Getting Greener

At institutional settings and innovative restaurants nationwide, T-bone steaks, quarter chickens, and slabs of baby backs are slowly being replaced by healthier, more colorful foods.
Imagine your meat served as a condiment? Meat chopped up and mixed with vegetables? Or blended burgers, where meat is just one of the ingredients, together with vegetables, legumes, or nuts?

Plates like these are already a reality at hundreds of institutional settings and corporate offices across the country, not to mention at countless innovative restaurants operated by chefs and restauranteurs who are at the cutting edge of change.

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