According to consumer-research company Mintel, the number of vegetarian restaurants has doubled since 2000, and that number includes more upscale meatless locations such as Candle 79 in NYC, Sublime in Fort Lauderdale, and Horizons in Philadelphia.

Many leading health experts agree that eliminating meat-based items from your diet and eating only plant-based foods is the best way to get the optimal nutrition your body needs. If you’re thinking about going vegetarian, a slow transition is advised.

Parents are not the only ones getting into the act in trying to improve kids’ nutrition. Trade associations such as the Produce Marketing Association (PMA) are pitching in to help foodservice operators to be more proactive, too.

While consumers are trying Mediterranean-style menu items for their flavor, operators love them because they represent an opportunity to experiment in the kitchen. Plus, operators find that these menu items often contribute to a healthier bottom line.

As one of the hottest trends projected for 2010, local purchasing is growing at an incredible rate, impacting both the restaurant industry and consumers’ shopping habits. Evidence can be seen in the explosive growth in the number of farmers markets.

Named after Irish playwright Oscar Wilde, the menu features classic Irish dishes alongside American comfort food with subtle but delicious Celtic touches. In addition, a variety of very inventive vegetable dishes are making the menu wildly popular.

What was once a simple preparation of fruit, fruit juice and ice is now viewed as anything from a healthy, on-the-go breakfast, a meal replacement, a snack or dessert. It’s sought after by young and old, health-conscious and sweets-craving consumers alike.

Dan Holmes and his family left Buffalo, N.Y., in 2002 for warmer climes in Fort Mill, S.C. Southern hospitality has been the key to his success at Towne Tavern, where he and his staff make customers feel like family.

“People know more about the gas they put in their cars than what they eat,” says David Friedman, “and that seems wrong.” Friedman, founder of Chicago’s Epic Burger, is on a mission to make each burger he serves an invitation to better nutrition and taste.

We know that serving people great food goes Beyond the Plate, so from April to June, we’re taking a look at produce “from farm to fork”—who’s growing it, who’s serving it, who’s eating it and why.