Remember earlier this year when we shared the news that family-friendly restaurant TGI Friday’s was testing out the juicy, vegan Beyond Burger to six of their greater Boston locations as part of their Burger Bar menu? Well, that test was successful because beginning in January 2018, TGI Friday’s will begin offering the yummy vegan burger at over 465 of their locations! Woohoo!
The burger that “bleeds” beet blood when you cook it and each Beyond Burger patty boasts an impressive 20 grams of plant-based pea protein per patty – not to mention it contains no soy, gluten, or GMOs. And thanks to the partnership with TGI Friday’s, vegans and meat-eaters alike can enjoy the tasty burger when dining out!
TGI Friday’s partnership with Beyond Meat is a smart move considering more people than ever are reducing their meat consumption and opting for plant-based options instead. A recent report by global market research firm Mintel shows that more people than ever are open to trying meatless burgers, a trend that is being driven largely by Millennials; 64 percent have tried meatless burgers versus 28 percent of Baby Boomers. When dining out, around 40 percent of Americans also choose the plant-based option, so making a vegan burger available in such a pervasive chain will likely be met with success.
With the Beyond Burger now available in 4,300 locations, it’s clear the future of food is indeed plant-based. Not to mention, the company also teamed up with the largest food distributor in the U.S, Sysco, further helping the burger reach tens of thousands people, making healthier, plant-based burgers that are better for animals and the planet more accessible than ever. Oh and if this wasn’t cool enough, the company also got an investment boost from none other than Leonardo DiCaprio!
“Our products are so good there’s no reason to consider it a sacrifice,” CEO Ethan Brown told Fast Company.
Want to head more about Ethan Brown’s vision for Beyond Meat? Check out this recent episode of #EatForThePlanet with Nil Zacharias:
Image Source: Beyond Meat/Facebook