It has been specially designed to expand a chef’s confidence, knowledge and technical skills when producing and developing plant-based menu items.
20% Less Meat
Snow will show virtual attendees how to get the most out of Quorn, whether its as fillets, minc
The eight-month plant forward training programme, delivered by the HIT Chef Academy, is availab
Editor David Foad says: “Every year now since 2019 we have convened a
Under the initiative ‘Veg Pledges’ were made by 25 Veg Cities and 70 contract caterers, high street chains, retailers, wholesalers, manufacturers, public food procurers and broadcasters.
Substituting whole grains and dairy products for total red meat, and eggs for processed red meat, might also reduce this risk.
The Safeguarding Standards report from the Future British Standards Coalition (FBSC) has found that UK ministers have given themselves significant powers to change the rules on food imports without
The target is part of Unilever’s ‘Future Foods’ ambition that has two key objectives to help people transition
The students who voted in favour of the ban did so because of the impact of meat on climate emi