With the $4.5 billion plant-based foods market embracing meat eaters, flexitarians, vegetarians and vegans alike, the landscape is expanding even further to include delicious plant-based snack items and meals at sporting events, concerts, conventions and art museums.

Two national organizations are joining forces to make it happen: the Humane Society of the United States and Spectra Food Services & Hospitality, a leading provider of food services and hospitality for venues across North America. The two are partnering on the first-ever Plant-Based Innovation Workshop on November 14 at the Ocean Center in Daytona Beach, Florida, where HSUS and Spectra chefs will create 20 plant-based menu items that will turn up at the 250+ Spectra-managed arenas, stadiums, convention centers and more by 2020. 

“More and more people are choosing to eat plant-based foods either occasionally or at every meal for their health, for the planet, and to reduce the number of animals used for food,” says Josephine Morris, HSUS food policy manager. “We are excited to work with the Spectra chefs to make their plant-based options the most colorful, delicious and hearty choices for vegetarians and meat eaters alike so that everyone has wonderful options when they attend events.”

At the workshop, Spectra chefs from across the country and catering managers will collaborate with the HSUS to create flavorful, plant-based items for concession and catering menus. The recipes will include twists on classics such as Beet Wellington, Carrot Osso Bucco and an assortment of items incorporating plant-based proteins as a ground-beef alternative. Twenty new recipes that are 100% plant-based will come out of this all-day workshop. By 2020 they will be served at Spectra venues across the country that serve millions of people annually including Atlantic City Convention Center, Canvas Stadium in Colorado State University and McCaw Hall at Seattle Center.

“Spectra is excited to continue working with the Humane Society of the United States to create unique, delicious plant-based recipes for use across more than 250 food accounts! As a company we have a commitment to the environment to be more sustainable and by offering more plant-based menu items at our venues, we will make our carbon footprint smaller. We also have a commitment to offer our clientele more menu options that fit in their lifestyle at sporting events, conferences, concerts and other special occasions,” said Scott Swiger, Spectra vice president culinary excellence.

As more consumers are discovering the environmental, animal welfare and health impacts of their food choices, the U.S. retail sales of plant-based foods have grown 11% in the past year, and 87% of Americans are incorporating plant-based protein into their diets. The HSUS partners with food companies to meet this growing demand for plant-based foods, as well as to work with their meat, egg and dairy suppliers to switch to higher welfare standards.