Forty-two percent of Americans believe that plant-based foods will overtake meat options by 2032, and now, a major government program might help millions gain access to vegan dairy products such as dairy-free milk, yogurt, and more, along with other plant-based foods. The United States Department of Agriculture is proposing to expand the number of vegan […]
Aramark, the largest foodservice provider in the United States, plans to make 44% of its dining options plant-based at more than 250 colleges across the country by 2025. This three-year plan is an aggressive increase in plant-based options, which currently only make up 26-30% of the company’s total menu offerings. For more than 15 years, […]
The Plant Based World Conference & Expo made its debut in New York City at the Jacob K. Javits Convention Center on June 7. And in true Broadway fashion, the two-day event, which promised to bring everything plant-based under one roof, featured a star-studded line-up of vendors and speakers. Almost 4,000 attendees packed the inaugural […]
The New York State Legislature passed a bill last week that would ensure access to plant-based meals and snacks for hospital patients and nursing-home residents. The landmark legislation would apply to all private and public facilities in the state. The bill, S1471A/A4072, co-sponsored by Senator Brad Hoylman and Assembly Health Committee Chair Richard Gottfried, also […]
Editor’s Note: This week marks the eighth anniversary of the debut of the Forks Over Knives film. Ever wonder how Forks Over Knives got its name—and what the heck it means? Here’s the real story. In August 2009, Brian Wendel, Lee Fulkerson, and John Corry were wrapping up shooting their new film. It was a […]
King Charter School in Pinellas County, Florida, set to open next fall, could become the country’s first plant-based public school—notwithstanding one major hurdle. In order to qualify for funding through the USDA’s National School Lunch and School Breakfast Programs, the school would need to offer optional dairy milk to its students. The nutrition standards for […]
Paul Chatlin was lying on a hospital gurney, sick with heart disease and preparing for bypass surgery, when his cardiologist asked him a life-changing question: Would he switch to a whole-food, plant-based diet to avoid the procedure? (His cardiologist’s mentor, as it turned out, was Dr. Caldwell Esselstyn, who agreed to guide Chatlin in his […]
Update: On April 23, Forks Over Knives won the People’s Voice Webby Award for best health website. Thank you for casting your votes to help us win by a landslide. Forks Over Knives has been nominated for a 2019 Webby Award for best health website. Cast your vote to help us win! Founded in […]
The Guns and Rockets Dining Facility at Fort Sill, Oklahoma, has become the first—and only—U.S. Army facility to offer soldiers plant-based main dishes at every meal. Chief Warrant Officer 2 Jeremy Patterson, food adviser for the 75th Artillery Brigade and longtime vegan, made the changes after a soldier submitted a comment card requesting more plant-based […]
Two of the biggest culinary schools in the United States—the Institute of Culinary Education and the Culinary Institute of America—are making waves as they place new focus on plant-based cooking. In January, the Institute of Culinary Education (ICE) announced it would be joining forces with the Natural Gourmet Institute (NGI), the first plant-based cooking school […]
Just in time for American Heart Month, vegan cardiologist Danielle Belardo, MD, is kicking off a new Instagram-powered plant-based challenge. The free seven-day Heart Health Challenge begins Feb. 18. Belardo has enlisted the support of five renowned plant-based doctors and Forks Over Knives to promote the challenge and raise awareness about the power of a […]
Canada’s new food guide deems whole plant foods the pillar of a healthful diet. The guide, released Jan. 22, recommends eating mostly fruits, vegetables, and whole grains; choosing “protein foods that come from plants more often”; and minimizing or eliminating “highly processed foods,” added sugars, and added sodium. In a statement explaining the development of […]
