Testimonials

Local Alternative’s the only food manufacturer in the region that meets all our sustainability criteria and quality and food safety standards. Local Alternative has continued to innovate products that increase the value of our menus. They’ve made it possible to serve most anyone that reaches the remote destination a great ethical meal that offers an authentic taste of place.

David Perkins, Director of Sustainability
Xanterra Parks & Resorts, Grand Canyon National Park

We said we’ll put a veggie burger on the menu when it’s locally sourced, locally produced and really, really good. I commend Local Alternative Foods for rising to that challenge. Other people have tried. They’ve tried and succeeded.

Derrick Widmark, Owner
Diablo Burger

A group of four or five individuals come in and one may be a vegetarian. We don’t want them to go somewhere else for a quality vegetarian option. A great-tasting, high-integrity vegan protein just brings more parties in the door.

Jamie Thousand, Owner Operator
Satchmo’s Cajun BBQ/Canyon Country Catering

We’re appreciative of the opportunity to offer meaningful core foods matched to specific needs for our patients.  Local Alternative is providing us a new paradigm of access to whole food nutrition.

Dan Rubin. ND. FABNO.  Board Certified Naturopathic Oncologist.  
Naturopathic Specialists, LLC – Scottsdale Arizona
Aspen Integrative Medical Center, LLC – Flagstaff Arizona
PHOENIX Magazine Top Doc 2011-2018

Our team in the back of the house is so pleased that your products (RVM) cook faster and cleaner than ground beef or other veggie burgers. Having multiple delicious, whole-food plant-based allergen-free options, we have more diners purchasing meals instead of just snacks.  Thank you for making it easier to satisfy the masses.

Lawrence Yazzie, Assistant General Manger
Painted Desert Diner, Ortega Parks, LLC, Petrified Forest National Park

The product is versatile enough to make smash burgers, just like we make our beef burgers, enhancing our brand.  As a $2 upsale to any burger, plant based is now real profitable on our menu. We love the product and love supporting the deep local foods network it ties us to.

Bernadette Chavez, Owner Operator
Mama Burger
Flagstaff, Arizona

We’ve focused on reducing the number of menu items while improving the quality and efficiency of each item we serve.  RVM fits perfectly and we are happy to be implementing it as the de facto plant-based solution across all appropriate properties.

Keith Mahoney, National Director of Food & Beverage Operations, Ortega Parks, LLC

Our self-guided river trip clients just returned and they loved their RVM! Their reviews: it’s filling and no mess, no waste, no  cleanup!

Whenever the group of rafters and paddlers includes veg-heads and vegans, I’m putting it on their menus!

Emily McNair
Moenkopi Riverworks
Director Food Services

Everyone seems to love RVM Breakfast, we’re getting nothing but great feedback. It’s so easy for us to use, too!

Wendy Gauthier, CPCChef Chic
2009 NAWBO Business Women Owner of the Year
2009 ASBA SASIE Award winner
2008 USPCA Personal Chef of the Year
2007 Tucson Newspaper 40 under 40 winner

We actually had a vegetarian couple come in for three consecutive dinners here just because the loved the way we did the Real Vegetable Meat as a burger and as a pizza topping.  They were that happy with the quality of the product. – Thanks!

Justin Warnat CCC, Executive Chef 
Yavapai Lodge, Grand Canyon National Park