For decades Americans have been flocking to bakery-cafes for sweet treats and rich beverages. But now a leading national chain is looking to hook consumers with healthier dining options in locations nationwide.

Panera Bread announced earlier this week that it is expanding its vegetarian menu options, catering to customers who are looking for more plant-based proteins, according to Fox News. New options will include the Japanese soybean snack edamame and organic quinoa, according to a company spokesperson, who noted that customers are not only looking for healthier but also more environmentally sustainable food options.

Panera founder and CEO Ron Shiach stated that the chain has also been working for more than a decade on animal welfare issues, including moving to caged-free eggs and meats produced without antibiotics. In factory livestock farming, routine use of antibiotics allow growers to raise animals in crowded, confined conditions, with little or no access to the outdoors, in what some say are cruel conditions.

Panera states that all of its pork and poultry purchased in 2015 have been from animals raised without antibiotics. In addition, the 7 million pounds of pork that Panera has purchased this year has come from farms where hogs are raised on vegetarian diets. Panera currently gets about 89 percent of its beef from grass-fed, free-range farms, and is seeking to bump that number to 100 percent.

According to Sciach, Panera was rated among the two best performing retailers in a recent independent report on antibiotic use among national restaurant chains. He says the company intends to complete a transition to fully antibiotic-free food from farms that do not impose unnecessary confinement to animals.

Panera was formed from the merger of a small bakery chain called the St. Louis Bread Company, located in the Missouri city, and the East Coast chain Au Bon Pan. The company was renamed Panera Bread in 1999 and now has nearly 2,000 locations throughout the U.S.