America Is Moving Plant-Forward, Let’s Make Our Menus Match.
Orlando ranks among the top plant-friendly cities in the country, thanks to access, affordability, and tons of veg-friendly venues.
Here’s the funny thing about dining in 2025: the demand for plant-forward food is everywhere, so why are so many menus still treating vegetables like a side quest?
Orlando proves this point beautifully. We rank among the top plant-friendly cities in the country, #2 in WalletHub’s national list, thanks to access, affordability, and tons of veg-friendly venues. We’re even credited with one of the highest densities of smoothie bars and salad shops in the nation. (Mental Floss) Yet, even here at home, it’s still common to see just one lonely veg entrée or a “please no substitutions” note on menus.
As someone who’s been plant-based for over 20 years (and a recipe developer/content collaborator since 2019), I know most kitchens already have what they need: great produce, grains, sauces, and techniques. What’s usually missing is a vision.
The Bigger Picture: Plant-Based is Mainstreaming
Half of Americans report following a specific eating pattern, and among those who chose plant-based/veg/vegan, health is the top driver (77%). (IFIC)
53% of Americans have tried plant-based meat; 40% ate it in the past year; 24% eat it monthly—a clear sign this isn’t niche anymore. (The Good Food Institute)
Restaurant pros say sustainability is the #1 macro trend shaping where guests choose to eat, with convenience proteins (including plant-based) also on the 2025 watchlist. (NRA)
Cities like Portland, Los Angeles, and Orlando are already recognized for being veg-friendly. The guest is there. The opportunity is there. Our menus just need to catch up. (Mental Floss)
What “catching up” looks like (it’s simpler than it sounds)
Turn your roasted seasonal veg + grains into a herby grain bowl using a vinaigrette you already make.
Use house salsas and pickled onions to build a mushroom or jackfruit taco for Tuesday night specials
Swap dairy for olive oil + nuts to make a dairy-free pesto for the pasta you already stock.
No new inventory. Low waste. Staff-friendly.
My mission (and how I can help)
Through The Greenprint, I partner with restaurants to add 1–6 plant-forward dishes using the ingredients you already order. We do a quick menu/inventory review, develop and test recipes, cost them out, and I can train your team so execution is smooth on a busy line. It’s low-risk, high-signal: you see what guests actually buy, fast.
Why it matters:
Mixed groups pick places where everyone has real options.
Thoughtful veg mains raise check averages (they play well with sides, add-ons, and drinks).
It reflects the values guests tell us they care about—health, sustainability, and flavor. (IFIC+1)
If you’re in Orlando (or another city that wants to lead on plant-forward dining), I’d love to help you test a single Spotlight Special and see how your guests respond.
Orlando, we’ve got the sunshine, the talent, and the ingredients. Let’s give our menus something to brag about.
P.S. Start your Greenprint HERE!
Sarah, aka: The Plant Based Ginger, has been in the plant-based community for 20+ years and has worked in natural skincare as well as the health and wellness sector. Over the years her love of holistic wellness, essential oils, and plant-based cooking has merged to create the PBG website and social brand. She is a Certified Natural Health Practitioner, Homecook, and Coffee Lover.