Enhancing Menus with Produce-Forward Grazing Boards

In the world of foodservice, presentation and nutrition must align to satisfy the modern consumer, and grazing boards, with a produce-forward twist, are making a significant impact.

Unlike traditional charcuterie boards dominated by meat and cheese, these vibrant creations feature more than 50% fruits and vegetables, offering a visually stunning and nutrient-packed alternative. Grazing boards have the potential to elevate menus, meet consumer demands, and champion the benefits of including more produce in our daily diets.

PERFECT FIT FOR TODAY’S MENUS

Maeve Webster, president of Menu Matters, highlights the cultural shift that makes produce-forward grazing boards essential: “Plant-forward consumption is no longer a trend, but a fundamental shift in consumer behavior. Consumers don’t want to eliminate animal products, such as meat and cheese, but they are aspiring to cut back on how much they eat and to feel better about what they are eating. Grazing boards that incorporate more produce than traditional meat and cheese products allow consumers to enjoy the best of both worlds. Plus, the colors and textures that the produce offers make the board infinitely more appealing.”

This shift toward mindful eating is driving innovation in how menus are curated. Grazing boards offer a flexible platform for chefs and operators to showcase their creativity while embracing plant-forward dining.

By giving fruit and vegetables the spotlight, these boards appeal to health-conscious diners without alienating those who still enjoy the indulgence of cured meats and artisanal cheeses.

NUTRITIONAL BENEFITS THAT SHINE

Jaclyn London, chief nutrition officer at The Produce Moms, lauds the nutritional value of produce-forward grazing boards. “I love the concept because it gives you the opportunity to include more fiber, antioxidants and key phytonutrients that you’ll only get from produce. This strategy makes veggies and fruit the ‘star’ of the show by helping you naturally eat more of the food that’s satisfying, delicious and nutrient-dense, while displacing larger quantities of higher-calorie items. It’s a winning approach for diners!”

This endorsement underscores how these boards can serve as a subtle educational tool, as well as a dining delight. By showcasing the versatility and seasonality of produce, grazing boards help diners appreciate the culinary and health benefits of fruits and vegetables in an engaging way.

VISUAL APPEAL OF VIBRANT PRODUCE

The allure of a well-constructed grazing board goes beyond taste and nutrition. The vibrant colors, varied textures, and natural beauty of fresh produce make these boards a feast for the eyes.

From the ruby red of strawberries to the autumnal palette of baby carrots, the visual diversity elevates the dining experience. By incorporating a variety of seasonal fruits, roasted vegetables, nuts, dips, and garnishes, grazing boards become a canvas for culinary artistry.

By incorporating seasonal fruits, vegetables, nuts, dips, and garnishes, grazing boards become a canvas for culinary artistry.By incorporating seasonal fruits, vegetables, nuts, dips, and garnishes, grazing boards become a canvas for culinary artistry.

At the recent New York Produce Show, the display of grazing boards demonstrated this concept to perfection. Sponsored by industry leaders like California Giant, the California Walnut Board and Commission, Setton Farms and the New York Department of Agriculture, these boards celebrated the bounty of fresh produce.

The event showcased how innovative and impactful such displays can be, inspiring foodservice professionals who were in attendance to adopt similar concepts for their own operations.

PRACTICAL BENEFITS FOR FOODSERVICE OPERATORS

Grazing boards are not only appealing to consumers, but also offer practical benefits for foodservice operators. They can be tailored to various dietary needs, from vegan and vegetarian to gluten-free. This versatility makes them a valuable addition to menus, catering to a wide range of preferences and requirements.

Additionally, produce-forward grazing boards offer an opportunity for cross-utilization of ingredients. For example, roasted root vegetables can double as “dippers” or garnishes, while fruits like figs, apples, and melon can be used on breakfast or dessert boards. This reduces waste and enhances cost efficiency.

The boards also provide an ideal platform for storytelling and connecting with local agriculture. Highlighting locally sourced produce fosters a sense of community and supports sustainability initiatives. Operators can include signage or menu notes that credit regional farms, further engaging diners.

By including unique produce items, like watermelon radishes, golden beets, purple carrots, snacking peppers or broccoli pickles, operators can spark curiosity and encourage diners to try new flavors.

A WINNING STRATEGY

Grazing boards featuring a bounty of fresh produce are more than just a trend; they represent a shift toward healthier, more sustainable, and visually engaging dining options.

By embracing this concept, foodservice operators can meet the demands of modern consumers, reduce waste, and celebrate the unparalleled benefits of fruits and vegetables.

M. Jill Overdorf is founder and president of The Produce Ambassador, which provides strategic insight, brand development, and innovative solutions for the foodservice, produce, hospitality and culinary sectors. Specializing in connecting field, kitchen, and consumer, The Produce Ambassador fosters collaboration through education and advocacy for best practices; from seed to service.