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.
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.
Throughout Plant-Based Week, running 17-21 May, Public Sector Catering will be hosting a series of demonstrations at 2.30pm each day, showcasing meat alternative products and providing menu and recipe inspiration to help you meet the growing demand from your customers for more plant-based choices.
Monday 17 May
The Devil’s Kitchen - Demonstration by Forest Green Rovers head chef Jade Crawford following an introduction and discussions with club chairman Dale Vince
Tuesday 18 May
Meatless Farm - Demonstration by culinary chef Ben Davy
Wednesday 19 May
Garden Gourmet - Demonstration
Thursday 20 May
Green Cuisine - Demonstration
Friday 21 May
Knorr Professional - Demonstration from executive development chef Alex Hall and introduction from Unilever's brand marketing manager, Andrew Taylor
For more information, please click here.
Thoughout the week there will also be chances to win a signed cookbook, kindly provided by our keynote speaker for Plant-Based Week, Dr Rupy Aujla, founder of the Doctors Kitchen. Register for the demonstrations today to be in with a chance to win your copy!