Case Studies
Balanced Protein
Food Service
Colleges & Universities:
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Converting a Local Beef Program to Balanced Beef:
Approximately 70% of burger sales are for the balanced burger patty which has an approximate 30% reduction in CO2e per burger.
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Balanced Proteins in the Ivy League:
Princeton Dining converted 100% of its burger and ground beef purchasing to Spare, achieving immediate culinary, financial, and sustainability gains including a projected 40% reduction in beef consumption year-over-year plus nearly $0.60 saved per patty.
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The Grill-Standard Blueprint:
A 96% positive student taste rating led Boston University to expand the program campus-wide, reducing total raw purchase weight by 6% and lowering beef usage per burger by 34%.
Sports & Entertainment:
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Balanced Burgers in Cultural Institutions:
When positioned as the default burger option, 90% of guests chose the balanced burger, allowing the venue to retain its #1 selling menu item while significantly reducing its environmental impact.
Commercial Foodservice:
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Balanced Burgers in Fast-Casual:
Burger sales increased 40% after switching to Fable’s shiitake-infused beef patty.
Retail
All Retail
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Balanced Beef in Texas Retail:
Fable’s shiitake-infused beef captured 20% of premium ground beef sales and became the #2 selling SKU in its category.
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Industry Insights
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