Ken is a food service industry consultant with over 35 years of experience. In 2009 he helped open the nations first vegan dining hall at the University of North Texas. His ideas and insights have appeared in media outlets including; USA Today, The Dallas Morning News, Green Source DFW, ABC news, Food Service Director Magazine and VegNews. He has helped universities, restaurants and organizations around the world develop healthy plan-based menus. He can also help your team with marketing and concept design from start to finish.

Key services include:

  • Menu design (plant-based)
  • Concept design
  • Food waste reduction programs
  • Marketing and communications
  • Media relations
  • Social Media strategy