Sunday March 10th, 2024 – 12:00 PM to 3:00PM – FSP Module 6 – Plant Forward Cuisine – Synchronous Virtual Programming

Module 6 Calorie and Nutrient Density: Plant Forward Cuisine This module describes how including more plants in a dish can directly impact both customer satisfaction and the bottom line. We will discuss calorie density and its impact on portion size; nutrient density and its impact on health, satiety, and portion size; and explore the impact of plant-forward cuisine on ecology/global warming. In the kitchen we will prepare multiple versions of familiar recipes to demonstrate the effectiveness of this approach.