Insects, Elk, and the Rise of Alternative Proteins

August 28, 2017

Here are three statements that shouldn’t come as a shock to anyone in the foodservice industry: Today’s diners are increasingly health-conscious, they care more about where their food comes from than generations past, and a rapidly growing number consider themselves “foodies” with a taste for culinary adventure. So what do you get when this trifecta of consumer behaviors unites? It’s the perfect backdrop for alternative proteins to thrive, even in a limited-service setting.