Given that nobody is buying the US soybean glut, I'm surprised that a mass 'back to tofu' marketing campaign aimed at restaurants isn't taking place. The Sysco distribution network is already in place - 'Soy for Strength' maybe? Or has the carnivore culture made that impossible?

Just more evidence that the American corporate food pipeline is mostly slop - optimized for long shelf life, minimal labor costs, maximal prices via monopolistic coordination. Human health and nutritional value comes last. It usually tastes not so great, so restaurants compensate with butter, salt and sugar to cover up the low quality.

You can eat twice as well at home for half the cost, but the payment is time and energy: learning cooking techniques, especially high-speed strategies suitable for quick meals, cleaning up, washing dishes, sourcing and buying ingredients, etc. Some areas have local farms, but they're not so easy to buy from often, and consumer prices are pretty high through middlemen - but still far cheaper than a 'decent' restaurant. Some high-end restaurants are great quality, but you pay a lot for that.

Also 'farm-to-table' turned into a big scam, hard to trust any of those companies, some have been caught filling the 'farm boxes' straight from the corporate giant's pipelines. Some are OK. All in all, it's a bit of a cognitive load, a constant cost, to find good food in these rather opaque markets.

Good health and nutrition is hard to put a price on, though - it's worth the effort.