Our Mission
Texas Eats Green is dedicated to advocating for plant-based options in restaurants within BIPOC communities across Dallas and San Antonio. Our mission is to encourage local businesses to add and maintain vegan menu options year-round, enhancing accessibility to healthy choices. We offer free marketing services to support these businesses. Additionally, we aim to reduce animal suffering by promoting plant-based cuisine, fostering a sustainable and health-oriented culinary landscape in Texas.
We are committed to supporting BIPOC communities by increasing access to fresh produce, promoting economic growth and creating a culture of wellness, inclusivity and sustainability.
Through strategic partnerships with local restaurants, we strive to increase plant-based offerings and champion more sustainable dining practices.
By educating chefs and restaurant owners about the creative potential and health benefits of plant-based cooking, we aim to foster a community that embraces delicious, healthy, and compassionate food choices.
‘State of Food Service’ Report Finds 62% Growth of Plant-Based Food in US Restaurants
The Plant-Based Foods Association (PBFA) and Datassential have released a new report which demonstrates “explosive” growth of plant-based foods on US restaurant menus.
Among many key highlights, the report found plant-based alternatives have increased by 62% in the last 10 years, with nearly half, or 48%, of US restaurants now offering plant-based food options. In addition, more food service operators plan to increase their plant-based meat options in 2023, while 60% believe that plant-based alternatives are a long-term trend.
Macro trends
Plant-based foods can now be found in 48.4% of US restaurants.
Since 2012, the presence of plant-based alternatives on menus has increased by 62%. This number has consistently grown – without decline – from about 30% ten years ago.
Compared to other restaurant types, fast-casual establishments are most likely to offer plant-based options, while fine dining is the least likely.
The term “plant-based” saw the highest growth out of all lifestyle and menu descriptors, e.g. “vegan”, “vegetarian”, etc.
Meet the Team
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Destiny DeJesus
Founder / Director
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Gabriella Moreno
Community Outreach and Partnerships Coordinator
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Violet Ravotti
Former Dallas Restaurant Outreach Coordinator
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Leslie Rivera
Former San Antonio Restaurant Outreach Coordinator
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Shameka Hickman
Former Dallas Restaurant Outreach Coordinator
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Shriya Swaminathan
Hospitality Consultant
Goal One
To partner with 100 new restaurants in Texas in 2024, expanding plant-based offerings and promoting healthier dining options across the Lone Star State.
Goal Two
To educate chefs and restaurant owners about the benefits of plant-based cooking, fostering creativity and embracing healthier, compassionate choices.
Goal Three
To support under-served and low-income communities by increasing access to fresh, local produce and promoting economic growth through sustainable practices.