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  • July 2021
  • Article

Availability and Nutrient Composition of Vegetarian Items at U.S. Fast-Food Restaurants
By: Caroline G. Dunn, Mark J. Soto, Sophia V. Hua, Elizabeth A. Keenan, Lindsay M. Jaacks, Julia A. Wolfson and Sara N. Bleich
Research Questions: What are patterns in availability of vegetarian items in U.S. fast-food chains (2012 to 2018) and are there differences in nutrient composition between and within vegetarian and nonvegetarian items annually and over time?
Key Findings: In this...  View Details
Keywords: Fast Food; Restaurants; Vegetarian; Consumer Health; Sodium; Food; Nutrition; Health; Food and Beverage Industry; United States
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  • October 2019
  • Case

David Yin's Vegetarian Mission
By: Boris Groysberg and Evan M.S. Hecht
After the establishment of his critically-acclaimed upscale vegetarian restaurant, King’s Joy, in Beijing, chef and entrepreneur David Yin must decide whether or not to expand to other locations or continue to invest in his existing location in order to fulfill his...  View Details
Keywords: Restaurant; Restaurant Industry; Creative Ability; Creative Industries; Values; Entrepreneurship; Creativity; Food; Values and Beliefs; China
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