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The article reviews restaurants which serve veggie dishes, including mashed egg plant at Maharaja Indian Cuisine, Sarasota, Florida; raw lasagne at Coffee House, Sarasota, Florida; and raw chocolate tart at Lila, Sarasota, Florida

The article presents information about the U.S. National School Lunch Program (NSLP) for providing free nutritional food to the school children during lunch for preventing obesity. It further discusses the causes and the consequences of obesity in children and provides a brief history of NSLP, the steps taken with reference to Healthy, Hunger-Free Kids Act of 2010 and the challenges faced. It also focuses on the importance of nutritional guidelines and vegetarian food in the diet of children.

This article presents information about various restaurants in Indianapolis, Indiana. With a funky decor and food to match, the Abbey Coffehouse draws a young clientele. The food is heavy on vegetarian fare, with notable pastas, soups and cookies. The restaurant Acapulco Joe's offers breakfast, lunch and dinner daily. Bright colors, wrought-iron furniture and banks of windows at the restaurant Aesop's Tables set the stage for a menu with more vegetarian entrees than most local restaurants. It offers lunch and dinner daily. The Bazbeaux Pizza restaurant serves dense pies piled with traditional and gourmet toppings.

Provides information on Charlie Trotter's, a vegetarian restaurant in Chicago, Illinois. Background on the raw food trend among restaurants; Cooking suggestions from restaurateur Charlie Trotter; Details of several vegetarian recipes by Trotter.

Although there are nearly 5 million vegetarians in the U.S. and the food-service industry is rushing to meet their growing demands they are still strangers in a meat-and-potatoes land. A 1998 survey by the Vegetarian Resource Group in Baltimore, Maryland found that 75 percent of members polled were interested in plant-based diets because of ethics, environmental concerns, and animal rights. A carefully planned vegetarian diet may reduce the risk of heart disease and certain types of diabetes and cancer.

The article reports that supermarkets in the U.S. are offering vegetarian foodservices. It states that the company Mariano's vegetarian food concept VEG'd is being adopted by several other supermarket chains such as Wegmans Food Markets Inc. which offers veggie bars. A study conducted by the research firm Datamonitor Inc. reveals that consumers are reducing meat intake and opting for healthy food.

The article profiles the tofu manufacturing firm Hodo Inc. Topics include the increasing popularity of plant-based proteins among U.S. consumers, the background of firm founder Minh Tsai in relation to the expansion of the firm, and the firm's relationships with retail chains. The expansion of the firm's factory is noted.

Focuses on Dr. Neal Barnard who puts patients on a vegetarian diet in hope of reversing type-2 diabetes. Correlation between the rise in obesity rates in the United States with the increased rates in diabetes; Discussion of the disease and insulin resistance; How diabetes can be impacted by lifestyle changes of diet and exercise; Background on Barnard; Details of his pilot study and other research.

Reports on Burger King's introduction of its BK Veggie burger. Reasons, including hopes of boosting overall sales and projecting a healthier image; Number of calories and grams of fat in the veggie burger.

Describes a visit to a vegetarian conference and exposition at the Unitarian Universalist Church, New York City. Fruitarianism; People encountered there, including vegans, and other types of vegetarians; Nutritional fundamentalism of vegetarians.

Focuses on the increase in the demand for healthy, nutritious product using only natural ingredients that could be used in place of meat in the U.S. Decline in beef consumption for the past 20 years, according to the U.S. Department of Agriculture; Suggestion that most Americans are eating more vegetarian meals; Prevalence of meat analogs based on soy or other substitutes sold in the country.

Provides information on the vegetarian foods market in the U.S. Sales performance of the food sector in 2003; Discussion on the increasing trends of the food market; reason consumers prefer prepared vegetarian food; Market outlook of the food sector.

Discusses the efforts of foodservice operators to meet the demand for vegetarian and vegan dishes in the U.S. Background on a lacto ovo menu cycle introduced at a New York healthcare facility; Information on the Terra Ve program and cookbook of Flik Independent Schools by Chartwells at Milton Academy; Menu items offered for vegetarian students at Reed College in Portland, Oregon.

The article reports on the launch of the so-called Impossible Burger at three high-profile restaurants on the West Coast U.S., as of October 2016. Topics include the initial launch of the Impossible Burger at Momofuku Nishi restaurant in New York, Jardinière, Cockscomb and Crossroads Kitchen restaurants in California, the creation of the burger by Impossible Foods with the aim of providing a vegetarian burger that tastes, smells and sizzles like meat, and investors at Impossible Foods.

The article discusses the accomplishments of the Physicians Committee for Responsible Medicine (PCRM) for 2008. The organization has pursued its advocacy for animal-free medical education, prompting new medical schools to provide an animal-free curriculum. PCRM also took initiatives in ending the use of animals for Advanced Trauma Life Support (ATLS) training. The organization assisted the Washington International School to integrate vegan options into its school lunches.

This article provides information on several vegetarian food products available in the U.S. Stahlbush Island Farms offers various frozen fruit goodies with choices such as strawberries, blueberries and rhubarb. The dark chocolate Bat Bars from Endangered Species Chocolate Company offers ten percent of its profits to the support of endangered species. The line of gluten-free gravy, sauces and seasoning concentrates of The Organic Gourmet are all low in sodium. The Wheat/Gluten-Free Brown Rice Bread of Food for Life is great toasted.

Examines the challenges and health benefits of following a vegetarian diet in the United States. Factors attributing to a vegetarian diet; Identification on the sources of nutrients for a balanced diet; Appreciation on the nutritional benefits of variety of fruit and vegetables.

Focuses on Sweet Onion Inn, a lodging business in Hancock, Vermont that offers vegetarian dining. Events at Sweet Onion associated with vegetarian dining; Advice to vegetarians on finding vacation sites that offer vegetarian dining.

The article focuses on the efforts of Jim Metzger, food service director of hospitality at Palomar Health, San Diego, California. Topics discussed are statistics on morbidity rate in the U.S. due to lack of dietary reforms which can reduce deaths due to illness such as diabetes, obesity and cancer, introducing incentives for Meatless Monday to encourage vegetarian health food, and interview with Metzger, who plans to implement dietary management system for better service of the patients.

The article looks at the vegan program of several colleges and universities in the U.S. that received high rating at the People for the Ethical Treatment of Animals 2018 Vegan Report Card. Loyola Marymount University in California offers gluten-free version of enchiladas at its vegan and vegetarian station. University of North Texas in Denton continuously comes up with new plant-based recipes at its Mean Greens Cafe. University of Florida focuses on comfort food in introducing vegan dishes.

The article reviews restaurants in the U.S. that sells vegetarian burgers which are Bobby's Burger Palace, Fatburger, and Smashburger.

Several photographs of lunches at P.S. 244, the first all-vegetarian public school in the U.S., are presented, which includes Spinach Wrap, Cheesy Baked Rotini and Oven-Baked Pizza Bagel.

Reviews are offered for restaurants including the Veggie Grill located in California, the Otarian located in New York City, and Maoz located across the U.S.

The article focuses on the holistic healing program developed by Doctor Dean Ornish which involves yoga and vegetarian diet to prevent heart diseases and approved by Medicare. The program was the result of his studies on whether lifestyle choices, such as diet, exercise and meditation can be effective as drugs, radiation, chemotherapy and surgery in treating diseases. U.S. State Secretary Hillary Rodham Clinton's personal doctor Mark Hyman said that people tend to be skeptical about the program due to notion that diet and exercise cannot reverse disease.

The article offers information on several varieties of hot dogs that are available in the U.S. and were tested by staffers of the journal. It is stated that the Organic Uncured Beef Hot Dogs from Applegate Farms are made from grass-fed beef and offer a satisfying snap with every bite. It is mentioned that the Original Veggie Dogs, vegetarian hot dogs, from Morningstar Farms Inc. were liked by the vegetarians in the panel. Information on hot dogs available in several U.S. states is also included.

The article reports that Biz Stone, co-founder of Twitter, has joined the Healthy School Lunch Revolution program of the Physicians Committee for Responsible Medicine (PCRM). Stone has sent a letter to U.S. Representative George Miller requesting for the addition of vegetarian-friendly options in school lunches in the country. The response of Miller to the request is provided.

The article focuses on reforms for the Child Nutrition Act. The legislation, which will undergo reauthorization in 2009, determines the type of foods to be served in the National School Lunch Program. The Physicians Committee for Responsible Medicine (PCRM) is working on initiatives to ensure that the new Child Nutrition Act would increase access to low-fat, cholesterol-free vegetarian foods, provide for equal reimbursement for nondairy beverages and remove processed meats from the list of available meals at schools.

The article reports that frozen vegetarian entrées dish out good nutrition in the U.S. It states that among the nutrition benefits of the growing niche of frozen foods are generous amounts of vitamins A and C. Moreover, many vegetarian meals contain beans, tofu, or other soy ingredients, which provide appreciable amounts of protein and fiber as well as phytonutrients like isoflavones.

The article reports on the shortage of food choices in U.S. Army dining facilities for vegetarian soldiers deployed in Al Asad Air Base in Iraq. Army staff sergeant Liza Reiter, a vegetarian nurse, states that there are not a lot of healthy food options at the facility. Soldiers in charge of the dining facility stress that serving the small number of vegetarians is not practical. Food service officer Joseph Lee Fore notes that limited space forces them to give up the space for vegetarian burgers in favor of fried chicken.

The article focuses on the speaking tour by Physicians Committee for Responsible Medicine (PCRM) president Neal Barnard across the U.S. in March 2007 concerning his book "Dr. Neal Barnard's Program for Reversing Diabetes." The book offers a nutrition plan that will help an individual cut his blood sugar, reduce medications, lose weight and trim cholesterol levels. A local chef or cooking instructor joins Barnard to demonstrate how to prepare a low-fat, low-glycemic vegetarian dish.

The article reports on the findings of a survey conducted by the Physicians Committee for Responsible Medicine involving the quality of food offered by 13 of the busiest U.S. airports. It reveals that the quality of airport food is improving. At least one vegetarian entrée that is low in fat, high in fibers and cholesterol-free is offered by eighty-eight percent of all the restaurants surveyed.

The article focuses on signs of progress in medicine and health in the U.S. It emphasizes the elimination of animal exercises, that involved the killing of animals for laboratory exercises, in majority of the U.S. medical schools. It highlights changes in health food stores from being referred as dingy places to being huge, beautiful places that sell varieties of every imaginable vegetarian product.

The article focuses on the growing popularity of vegetarian alternatives to dairy and meat-products served on Thanksgiving in the U.S. Turtle Island Foods which makes Tofurky roasts for Thanksgiving, is turning a robust profit and expects $10 million in sales in 2006. For businesses manufacturing vegan and vegetarian versions of dairy- and meat-based products, the outlook is all good.

The article reports that vegetarian food sales in the U.S. are forecast to increase at an inflation-adjusted annual rate of 3.6% through 2010. Consumers who are just cutting down on their consumption of meat are expected to keep vegetarian food sales surging. Healthy growth is on the horizon even though just 3% of the more than 1,000 adult respondents called themselves strict vegetarians or vegans

The article discusses how a vegetarian diet can contribute towards decreasing greenhouse gas emissions. In a study published in April 12 issue of Earth Interactions, researchers at the University of Chicago conclude that eating less red meat can help lower greenhouse gas emissions. The researchers, Pamela Martin and Gidon Eshel, compared the fossil energy requirements of five different diets: those based on red meat, poultry, and fish; a vegetarian diet; and what they call the "mean American diet". The diets consist roughly 70 percent plant-based foods and 30 percent meat, eggs, dairy, and fish. Using the U.S. Department of Agriculture statistics and other data, they calculated the total energy needed to grow, harvest, transport, and cook the foods. The researchers found that the vegetarian diet was the most energy efficient. The study also found that eating more fish and less red meat, a shift that many consumers make for health reasons, doesn't necessarily help reduce energy consumption. The average animal-based diet in the United States generates about 1.5 metric tons of carbon dioxide more per person per year than a plant-based diet yielding the same amount of calories.

Presents environmental issues involving several companies in the U.S. as of January 2005. Grant issued by Ford Motor Company to a therapeutic riding program for kids at Little Brook Farm in Old Chatham, New York; Reason of Bon Appétit for using locally grown organic produce; Decision of U.S. Airways to replace all vegetarian meals on domestic flights with an in-flight café service.

Reports developments related to nutrition in the U.S. as of August 2002. Factors influencing the amount of food consumption; Eating habits of blind folded people; List of vegetarian burgers with calorie content.