Head of catering at the university, Caroline Wynn, said: “The recipe was perfected in the quieter summer months back in 2021 and launched it as part of the university’s ‘Meat-Free Monday’ campaign
The cumberland sausage is high in protein, a source of fibre and non-HFSS (non-high fat, sugar or salt).
Eating Better is a movement for change of 60 organisations working to accelerate the transition from producing and eating too much meat and dairy to a fairer, healthier and more sustainable food sy
The 54 minute video features Carole Mitchell from the Eating Better alliance who discusses their latest plant-based report, which was published last week.
The demand for plant-based meals continues to increase as more people adopt a 'flexitarian' approach to eating with vegetarianism and veganism gaining in popularity too. These changes are being dri
The report, which can be viewed here, includes top tips t
However, catering leaders recognise that change is not confined to the kitchen - how dishes are presented on menus, really counts.
Changes to menu design and language can be a low cost and effective way to encourage more sustainable diets with less meat and dairy and more plants. In our 2021 survey of public sector caterers, 80% of those who took part had
committed to reducing meat across menus and 83% had increased plant-protein in dishes by up to 20%. More than half of those surveyed had engineered menus to make plant-based dishes more prominent.
Eating Better has reviewed the latest evidence on nudges to promote plant-based eating and spoken to public sector leaders in the field to produce a step-by-step guide with top tips to make plant-based eating the norm.
Carole Mitchell from Eating Better will discuss the findings of the report in more detail during a session on Monday 9 May as part of Plant-Based Week 2022. Find out more and register for your free link to join by clicking here.
Waltham Forest Catering have weekly ‘Save the Planet’ days and helped create plant-based dishes such as creamy coconut korma, butternut squash and chickpea tagine, Jamaican patties and planet frien
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 demand for plant-based meals continues to increase as more people adopt a 'flexitarian' approach to eating with vegetarianism and veganism gaining in popularity too. These changes are being dri