TRY FLEXITARIAN FOOD AT B.GOOD
Check out Chapel Hill’s B.GOOD at 133 W. Franklin St. in Carolina Square.
If you download B.GOOD’s app from Oct. 7 to Oct. 13, you’ll get one of its new flexitarian burgers for free. To sweeten the deal, get B.GOOD’s farm-to-table eats delivered to your door via the app.
Veggie burgers sometimes get a bad rap – but not at B.GOOD.
The market for plant-based food alternatives has exploded, and restaurants like B.GOOD are responding with better, more natural and more authentic options for vegans, vegetarians and flexitarians, too.
What’s a flexitarian? These are people who aren’t fully vegetarian or vegan, but still eat a primarily plant-based diet with some meat mixed in.
That’s why restaurants like B.GOOD are creating new menus that celebrate the natural, authentic flavors of plants and vegetables, without compromising the integrity of vegan or vegetarian meals.
On Oct. 1, B.GOOD, located in Carolina Square at 133 W. Franklin St., is launching a flexitarian menu to provide more options for vegetarians and vegans and for anyone hoping to eat more plant-based proteins.
It makes sense. The U.S. has seen a more than 600 percent increase in consumers turning to veganism from 2014 to 2017, and the plant-based food alternative industry is now worth $3.7 billion.
Megan Wagner, a first-year at UNC, switched to veganism following a year of pescetarianism after learning more about the meat and dairy industries.
“If I could, I would always eat local and responsibly sourced,” Wagner said. “Here, there are a lot more options.”
B.GOOD’s new campaign will be all about providing a variety of options to people like Wagner with different dietary needs and desires – without turning to lab-grown alternatives.
“We were early adopters and leaders in the alternative protein movement, and while lab-grown alternatives may be trendy today, we believe wholesome, responsibly-sourced ingredients and dishes are the way of the future and are thrilled to build on our proven success in the space,” said Chris Fuqua, the CEO of B.GOOD.
Since 2003, B.GOOD has been dedicated to providing fresh-made food from farm to table. By using as many locally sourced ingredients, the restaurant has remained an industry leader promoting environmental advocacy.
The flexitarian menu will be no different.
“At a time when much of the industry is trying to recreate the taste of meat, we’re excited to introduce options that celebrate plant diversity and flavor, rather than lament the fact that vegetables are not meat,” said Linh Aven, who is the executive chef at B.GOOD.
“We’re also introducing a blended turkey and mushroom burger with this lineup because we believe that a plant forward diet doesn’t mean you have to give up meat and dairy altogether. So for those who prefer to eat real meat, a blended burger, like our Turkey Medley, not only offers lower calories and fat but a smaller carbon footprint as well.”
The new flexitarian menu includes three options that are fully plant-based and vegetarian and one option that includes both turkey and plant-based protein. These new menu items will become permanent staples at B.GOOD.
- Falafel: Chickpea burger with whipped feta, spicy cucumbers, lettuce and tomato
- Jalapeño & Cheddar: Poblano quinoa burger with cheddar, jalapeño-corn salsa, lettuce, cilantro and chipotle puree
- Sweet Heat: Beet pineapple burger with caramelized onions, kale, spicy slaw and beet hummus
- Turkey Medley: Turkey mushroom burger with gruyere, sautéed mushroom, caramelized onions, chipotle aioli
For more information, go to bgood.com to learn more about their mission, menus and more.
