According to a new study by the consulting firm Kearney, 80 percent of consumers indicate they have some awareness of the impact their food choices have on climate and the environment – a trend the report calls “climavorism.” Do you know how your guests feel about the proteins on your menu – and could you offer customizable options that allow them to make climate-conscious decisions about what they order? More restaurant brands across the country are making this possible. The Kearney research dovetails with a vast expansion of plant-based proteins appearing on menus nationwide, from the plant-based panko chicken being offered as an add-on ingredient to any dish at Noodles & Co. to the black bean patty and egg white breakfast sandwich on offer at Dunkin’. As you consider new menu options, how might you expand the presence of plant-based proteins – both those that are intended as meat substitutes and other dishes that are naturally plant-based? Can you make them shine not simply as understudies to meat but as appealing options in their own right?