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Plant Based Week

Public Sector Catering magazine and website will be devoting the week of May 17-21 to celebrate all things plant-based.

The demand for plant-based meals is increasing as more people adopt a 'flexitarian' approach to eating. There is evidence that both vegetarianism and veganism are gaining in popularity too, and all these changes are being driven by concerns about health, the environment and animal welfare. Public sector caterers have to respond to this demand from their customers while continuing to meet nutritional standards and provide a balanced diet that includes meat and dairy.

To help address the issue of plant-based meals, Public Sector Catering magazine is launching this week-long event for caterers in schools, hospitals, care homes, universities, prisons and the military to encourage them. It includes help and advice about how to run a plant-based day and the highlight will be a keynote interview on May 19th with Dr Rupy Aujla, a GP and founder of 'The Doctor's Kitchen', which aims to inspire and educate everyone about food and the medicinal effects of eating well.

Other highlights include the launch on May 17th, in partnership with the Eating Better alliance, of new research into how public sector catering teams are already responding to plant-based trends.

Each day online at 14.30 throughout the week we have arranged for experienced chefs to deliver cooking demos.

And we are also publishing on May 18th a special digital Plant-Based Week Report with articles, information and case studies.

If you are a supplier and wish to find out more please click here.

Plant-Based Week 2021

Followed by a panel debate on the future of plant-based meals in the public sector.
Join us on Wednesday, May 19th - register free


Access resources to promote your activities during plant-based week.


Each day online we have arranged for experienced chefs to deliver cooking demos, find out more and register free.


A collection of recipes and ideas for plant-based menu options.


A selection of case studies outlining the benefits of a more plant-based diet and how this can be simply achieved.


On May 17th we will be revealing the range of plant-based products that have been tested and reviewed by the Craft Guild of Chefs for plant-based week - check back then!


A series of interviews with operators on the plant-based diet options they have on their menus


Discover more information and resources on the benefits of plant-based diets on your health and the environment and the practical steps you can take to a more plant-based diet.


Research & Report - to be released Friday 15th May

Got a case study or story of your own to share about work you have done within your outlet or operation promoting the benefits of a more plant-based diet?


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