There will again be toolkits available that caterers can use to promote the week and share details of plant-based menu options with their customers and service users.
Making the transition to more sustainable menus
Switching to veggie meals can reduce your carbon footprint and help the planet.
The Menu Innovation and Development Awards (MIDAS) recognise the ‘outstanding creative talents’ of menu development managers and group executive chefs within the multi-unit and chain restaurant sec
These sessions are aimed at caterers or anyone else who is interested from individual schools. ProVeg has also announced plans to hold similar workshops in April, May, June, September, October and
Made in the UK using an ‘innovative combination’ of ingredients, including carrot, pumpkin and beetroot, Middleton Foods has developed its vegan burger mix without soy, wheat or e-numbers.
The new offer aims to deliver health benefits for customers and sustainability improvements as the organisation works towards climate net zero.
The new plant-based dishes include shepherd’s pie, made with beans and pulses, and topped with sweet potato mash, alongside a seasonal spring vegetable medley filled with carrot, green beans, cabba
The 'APM' was located at Boxpark in Shoreditch on Thursday 19th January between 9am and 6pm. Research revealed that 96% of Brits don’t know what constitutes a portion of vegetables.
These sessions are aimed at caterers, or anyone else who is interested, from individual schools.