CASE
How we’re putting plants forward
2000
+
diners
Full service
breakfast, lunch and dinner
-25
%
meat after 1 month
“
“Through his creativity and deep understanding of his audience, Chef Matt made changes to our menu that not only decreased animal proteins, but accomplished it without any of our employees missing a beat for an entire year. After learning about his incredible work during Earth Week 2019, we have been inspired to continue the momentum and have started the journey towards becoming a carbon neutral company."
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