Public Sector Catering magazine will once again hold this week-long event for caterers in schools, hospitals, care homes, universities, prisons and the military.
The demonstrations include:
- Monday 9 May, 2pm: David Foad, group editor of Public Sector Catering will chat with Lisa Marley, programme co-ordinator & chef trainer from ProVeg.
- Tuesday 10 May, 2pm: Cookery demonstration from Birdseye Green Cuisine
- Thursday 12 May, 2pm: Cookery demonstration from LACA School Chef of the Year (SCOTY) winner, Rob Chambers and Quorn Professional
On Wednesday 13 May PSC will host a webinar asking the question: ‘Is plant-based now an established part of the menu or do we still need to campaign?’
A special Plant-Based Week supplement will be published within the May issue of Public Sector Catering. It will include a four-page guide to menu positioning and promotion to help caterers from Eating Better; HSI chef Jenny Chandler shares her thoughts on the basics of creating plant-based dishes everyone wants to try; HSI reviews feedback from chefs and caterers to its Forward Food workshops; ProVeg on its School Plates programme, its success and the sort of questions chefs ask; a report on flexitarianism from Quorn; a look at managing allergies in plant-based dishes plus a round-up of new products.
