The COVID-19 pandemic led a new wave of chefs and restaurants to reconsider the use of traditional meat in their menus. While many chose to focus on a plant-based menu, others are looking towards the future of sustainable meat. Atelier Crenn’s Dominique Crenn was the first U.S. woman to be awarded three Michelin stars. She now intends to be the first chef to serve cultivated meat through a partnership with UPSIDE.
Restaurants embrace plant-based meat alternatives tailored to their brands
Austin, Texas-based Hopdoddy Burger Bar announced Tuesday that Beyond Meat will be the plant-based meat supplier for its 32 restaurants, making the chain one of the first to put the newest version...