Vegetarian - Publications - Faculty & Research

July 2021
Article

Availability and Nutrient Composition of Vegetarian Items at U.S. Fast-Food Restaurants

By: Caroline G. Dunn, Mark J. Soto, Sophia V. Hua, Elizabeth A. Keenan, Lindsay M. Jaacks, Julia A. Wolfson and Sara N. Bleich

Research Questions: What are patterns in availability of vegetarian items in U.S. fast-food chains (2012 to 2018) and are there differences in nutrient composition between and within vegetarian and nonvegetarian items annually and over time?
Key Findings: In this... View Details

Keywords: Fast Food; Restaurants; Vegetarian; Consumer Health; Sodium; Food; Nutrition; Health; Food and Beverage Industry; United States

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October 2019
Case

David Yin's Vegetarian Mission

By: Boris Groysberg and Evan M.S. Hecht

After the establishment of his critically-acclaimed upscale vegetarian restaurant, King’s Joy, in Beijing, chef and entrepreneur David Yin must decide whether or not to expand to other locations or continue to invest in his existing location in order to fulfill his... View Details

Keywords: Restaurant; Restaurant Industry; Creative Ability; Creative Industries; Values; Entrepreneurship; Creativity; Food; Values and Beliefs; China

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23 May 2018
Research & Ideas

How to Know If Your Neighborhood Is Being Gentrified

overall physical quality of a neighborhood. Increases in the number of Starbucks and other cafes, vegetarian restaurants, and bars equated with higher StreetScores. “You have better paint on buildings and better landscaping. It all makes... View Details

Keywords: by Dina Gerdeman

21 Nov 2015
HBS Case

HBS Cases: Stella McCartney Combines High Fashion with Environmental Values

Many people equate luxury with excess and folly. Stella McCartney is not one of those people. A lifelong vegetarian and prominent player in the green fashion movement, the designer has shown that luxury and sustainability need not be... View Details

Keywords: by Brian Kenny; Fashion

08 Feb 2021
Book

How to Make the World Better, Not Perfect

said, “your combative comment to the guy who ate fish was really stupid.” “Stupid” stood out, coming from Doug, but it was accurate. Doug went on to argue, convincingly, that allowing the fish eater to claim vegetarianism would make him... View Details

Keywords: by Michael Blanding

17 Oct 2016
HBS Case

Business Solutions That Help Cut Food Waste

dignified exchange into the relationship.” In addition to produce, bread, and other grocery items, Daily Table operates a large commercial kitchen with executive chef Ismail Samad, whose team prepares healthy “grab-and-go” meals, including chicken, fish, beef, and... View Details

Keywords: by Dina Gerdeman; Food & Beverage

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