Local Alternative Foods

Part II - Wildfires and Floods / The Real Economics

When the Museum fire hit in 2019 it was made clear that flooding from the fire scar, funneling...

Wildfires and Forest / Tourist Economies

I spend a lot of energy understanding and developing sustainable business strategy.  Doing so...

Reduce Your Restaurant's Carbon Footprint with Whole Food

Menu choices play a critical role in reducing greenhouse gas (GHG) emissions and water...

Sedona Restaurants Serving NexVeg Plant-Based Protein

We're excited to highlight these 4 restaurants in Sedona serving NexVeg, a next-gen protein and...

Arizona Restaurants Now Featured on Happy Cow

We are excited to share these 4 restaurants are the newest additions to Happy Cow, the...

Flagstaff Breweries Serving Whole Food Plant-Based Menus

We're excited to share these 5 Flagstaff breweries that are serving NexVeg™ , next-gen...

The Plant-Based Market: The Future of Foodservice

Plant-based foods, and the consumers who prefer them, represent a significant opportunity for...

9 Tips to Grow Your Plant-Based Menu Revenue

Coming out of the COVID-19 pandemic, the foodservice economy is booming, but do you have the...

Quick Guide: 4 Tips to Maximize Your Plant-based Menu's Value

Eating healthy doesn't have to be an "all or nothing" option for your customers, and being a...

State of Plant-Based Meats & How Chefs Can Increase Plant-Based Revenue

Interview: Jonathan Netzky, Founder and Chief Food Officer, Local Alternative Foods Jonathan...