Dine & Dish | Fueling the Future: Plant-Based Protein & Nutrition | Lindsay Cunningham

Welcome to *Restaurant Diva's Dine & Dish Podcast*, where hospitality leaders, restaurant executives, entrepreneurs, chefs, and innovators share ideas shaping the future of the restaurant and hospitality industry. In this episode, Michele DiMeo, The Restaurant Diva*, sits down with *Lindsay Cunningham*, co-founder of *RollinGreens*, to discuss how *plant-based protein, food innovation, sustainability, and military nutrition are transforming foodservice. From building a nationally recognized brand carried in more than 6,000 retail locations to supporting military dining facilities, Lindsay shares how healthier protein solutions are helping operators improve nutrition, reduce costs, strengthen supply chains, and meet changing consumer expectations. In this episode: The future of plant-based protein  Restaurant and foodservice innovation Military nutrition and operational readiness Supporting American farmers and resilient supply chains Protein, performance, and wellness Scaling a food brand from startup to national distribution The future of restaurant menus and healthy dining Whether you're a restaurant owner, chef, hospitality leader, entrepreneur, foodservice professional, or simply passionate about food innovation, this conversation is packed with valuable insights into the future of nutrition and hospitality. #PlantBasedProtein #FutureOfFood #FoodInnovation #RestaurantInnovation #HospitalityLeadership #MilitaryNutrition #Sustainability #RestaurantIndustry #DineAndDishPodcast #RestaurantDiva 00:00 - Introduction and all about the week’s events including Dance Nationals and I Day 00:28 - Insights on I Day significance for military families and connection to nutrition 01:26 - Lindsay's background and her company’s story 02:39 - The origins of Rolling Greens and their mission 03:23 - Transition from frozen to shelf-stable plant proteins amid pandemic supply challenges 04:48 - How plant-based proteins feed into military, K-12, and health trends 05:03 - Working with husband and the unique challenges and rewards of business partnerships 07:51 - What are plant-based proteins and their benefits for health and sustainability 09:02 - How plant proteins are more filling, less bloating, and high in fiber 10:20 - Sustainability and resource challenges for meat industry vs plant proteins 11:32 - The clean label and transparency movement in food manufacturing 12:40 - Benefits of shelf-stable plant proteins, easy to travel, and versatile for meals 13:12 - The flexitarian mindset and its importance for sustainability 14:35 - Dining trends, portion sizes, and how to make healthier choices 17:08 - How plant-based diets can help prevent chronic diseases and improve longevity 40:06 - The future of the food industry and how brands like Rolling Greens are driving change 46:30 - Final advice: making small choices like swapping a taco to incorporate more plants