Titled ‘Plan(t)s for Professionals’ it offers the reasons why we should serve plant-based foods, answers the question ‘who is eating them?’, as well as covering practical topics such as ‘nutrition and diet trends’, ‘the scientific case for plant-based foods’, and tips and suggestions easy ways to change your menu and promote these dishes.
In a foreword, Cornelia Volino, secretary general of the Worldchefs organisation, says: “At a time when the world population is re-evaluating their lifestyle and diet choices, it is essential for chefs and foodservice professionals to prepare for and support the global shift towards healthier menu lines that provide more plant-based food options.
“Plan(t)s for Professionals explores the reasons behind the rapidly increasing demand for plant-based foods, which has now has become one of the biggest global food trends.
“Understanding the motivation for today’s clientele in selecting plant-based food options and discussing why you might consider offering more such items on your menu provides valuable insight into this growing customer base.”
The new guide also includes a useful product overview of all the plant-based categories to help chefs and caterers navigate their way through the range of generic meat and dairy alternatives available.
Public Sector Catering Plant-Based Week will take place 17-21 May - Find out more