AUTHOR: ROSALIND RATHOUSE, Cookery School Founder There’s no debating it – sustainability is well and truly on the menu for UK hospitality businesses, with countless private and public sector initiatives (such as the SRA) now available to assist the industry with their environmental impact. At the end of the day, it is up to each …
Five things every chef should know before they call themselves sustainable Read More »
While the SRA is not pushing a vegan charter, the message is loud and clear that menus need to be much less meaty. Will Nicholson of FCRN speaks for his colleagues in academia when he calls on chefs and operators to play a more proactive role in leading this change. He says: Henry Dimbleby believes …
Veganuary 2018 demonstrated the ongoing charge towards more plant-based eating with the number of individuals participating nearly tripling from 59,500 in 2017 to 168,500. With sign-ups reaching 250,000 in 2019, and almost a third (29%) of all evening meals eaten at home containing no meat, the appetite for veg-led dishes has all the hallmarks of …
Reducing meat and increasing the volume of veg in menus stood out on our experts’ lists like surf ‘n’ turf in a vegan restaurant. While scientists may differ in their advice on exactly how much less meat we should be eating, there is no questioning the need to reduce consumption. This dietary change ranks among …
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