Plant based week - general

Q1: Why should caterers look to put more plant-based options on their menus?

The research, timed to coincide with Public Sector Catering magazine’s Plant-Based Week (May 17-

University of Winchester

Background

Number of students: 7,770

The demand for plant-based meals is increasing as more people adopt a 'flexitarian' approach to eating.

A survey, which focused on changing consumer habits over the last 12 months, found one in five people (19.5%) have reduced the amount of meat they are eating while 12.3% say they have reduced their

To be in with a chance of winning a cookbook all you have to do is register for any (or all!) of the 

Speaking to Public Sector Catering magazine ahead of Plant-Based Week (May 17-21), he said: “It’

Q1: Why should caterers look to put more plant-based options on their menus?

Q1: Why should caterers look to put more plant-based options on their menus?

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