This week, the Mushroom Council launches Blenditarian.com, an online hub that captures the growing popularity in restaurants, cafeterias and kitchens for “The Blend” – the practice of blending finely chopped mushrooms with meat for burgers and other dishes that are more nutritious, delicious and sustainable.
“Over the past year, The Blend has transformed from a trend into a movement, with excitement spreading from chef to chef, school to school and consumer to consumer,” said Bart Minor, President of the Mushroom Council. “Every movement deserves a name and a home. We consider a ‘blenditarian’ a person who wants to do better, whether it’s making better choices for their health, for the planet or for the enjoyment of food. We’re excited to introduce Blenditarian.com for people to not only join a like-minded community, but also share and define what it means to be a blenditarian.”
The emerging Blenditarian movement
The Blend is connecting with a range of audiences nationwide. A concept developed with the support of the Culinary Institute of America, The Blend has to-date been menued by hundreds of universities and K-12 school districts nationwide. Since 2015, the James Beard Foundation has conducted the annual, summer-long “Blended Burger Project” competition, featuring more than 500 restaurants menuing their take on The Blend; consumers voted more than two million times for their favorites.
Media outlets such as NBC’s the “Today” show and the Wall Street Journal spotlighted The Blend in recent months. And, a recent survey conducted for The Mushroom Council finds that 98% of all consumers who have tried a mushroom-meat blended dish plan to enjoy it again.
Blenditarian.com seeks to unify The Blend’s audiences with recipes, nutrition facts and sustainability information for people who want to do better through The Blend. It also features opportunities for blenditarians to share their own stories and images illustrating why they have adopted The Blend.
Contact:
Bart Minor
President & CEO
The Mushroom Council
Tel: (650) 632-4250