Page 34



Inaugural Plant Based Show At Javits Brings Attention to Hot Trend


ith Impossible Burger heating up Wall Street, just a couple of miles up town, the world of plant based foods and products took center stage at the Javits Center last month. With a goal of a healthier world by shifting towards a more plant-based lifestyle, the Plant Based World Conference & Expo (PBW) welcomed a home for the rapidly evolving community of human beings with a goal of a healthier world. PBW featured an exhibit floor ripe with innovative plant-based foods, beverages, prod-

ucts, services and brands as well as an educational conference with separate tracks for healthcare professionals, businesses and consumers. The event was launched for the health and wellness of the global community with guidance from a worldclass council of advisors, including: Tom Dunnam of The Plantrician Project, Forks Over Knives’ Brian Wendel, Nelson Campbell of PlantPure Nation and VegInvest’s Jody Rasch. PBW explored the relationship that modern society has with the consumption of animal products is no longer sustainable for either human

(L to R) A large contingent of local food distributor sales reps including Sysco-Metro New York’s Danny Sierra, Dan Kluxen and Joe Carroll toured the show to find new menu solutions for their customers

Chef Diego Vidal of Maika Foods

(L to R) The JD Events duo of Joel Davis and Ben Davis welcomed guests including Gail McGuire of Hip Hop is Green

The Uncut booth was one of a number of “burger” typed products that are competing in the new marketplace

34 • July 2019 • Total Food Service •

or environmental health. A paradigm shift is rapidly sweeping the globe as people awaken to the most straightforward solution to this problem. Whether it is doctors learning to prescribe patients with a whole foods, plant-based diet to prevent or reverse chronic illness, or consumers seeking out plant-based alternatives to meat and dairy products for the well-being of animals and the sustainability of our ecosystem, the answer is simple; the faster we transition towards a plant-based lifestyle, the healthier we become as a civilization. Interest from Metro New York’s

foodservice community any PBW came from all segments. “This is here to stay, we are getting requests everyday from our customers,” noted Sysco-Metro New York’s Dan Kluxex who shopped the show. Food offerings at the event seem to fall into two distinct categories. There are a number of products that emulate existing menu favorites including products like Before the Butcher, that emulate an authentic burger experience with texture and taste and P-Nuff crunch snackables. The second category includes

continued on page 100

(L to R) A number of key B&I feeders including Whitsons’ Katherine Fautis, Gina Lombardi and Suzan Yolanan shopped the show

(L to R) Mama and Angela Millin of Pure Batch brought their inspiring story to the PBW

Francesco Schtettini of Pomi

(L to R) New York Hospitality Alliance’s Andrew Rigie and industry veteran Chuck Spencer

Profile for Total Food Service

July 2019 - Total Food Service  

From - Total Food Service's July 2019 Digital Issue features an exclusive Q&A Interview with restaurateur & author Stratis Mor...

July 2019 - Total Food Service  

From - Total Food Service's July 2019 Digital Issue features an exclusive Q&A Interview with restaurateur & author Stratis Mor...