Tag: <span>vegan</span>
Industry Insight - Interviews
Veganuary: how hospitality can ‘do Vegan better’
Veganuary is here again, so we talked to the organisers about the dramatic shift towards plant based diets over the last 12 months and how hospitality operators can ‘do vegan better’ as we move through 2022. With leading scientists at the United Nations, Oxford University and Harvard all warning that a radical shift in our…
Industry Insight
Suitable for vegetarians? Guide to making a plant based profit.
Michelin starred chef, John Wood, offers his advice for making your menu suitable for vegetarians, vegans and other specialised diets. He also investigates the growth of the the vegan and vegetarian market and how F+B businesses can offer transparency, without being buried in admin at a time when resources are more stretched than ever before…….
Industry Insight - Interviews
Oowee Vegan – from street food to plant based success.
Against the backdrop of a pandemic, financial chaos and an industry pushed to the brink, Oowee Vegan has been growing from strength to strength. With the vegetarian and vegan market about to skyrocket, we talked to Co-Owner Verity Foss about the story behind the brand and the journey that has taken Oowee from street food…
Industry Insight
World Vegan Day: what the hospitality trade should know about vegans in the age of Covid
With World Vegan Day approaching, we spoke to Veganuary about the vegan market in hospitality, how it’s been impacted by Covid and how you can make the most of your vegan menus. Around the world, there has been a noticeable spike in people choosing meat-free or vegan foods since the coronavirus pandemic began. Vegan recipe searches are up, sales of meat-free products are up, and Veganuary…
Guest posts - Menu Writing
Veganuary recipes and menus; the route to plant based profits
For the past several years, food forecasters have predicted veganism to be ‘this year’s big trend’ and not only have they always been right, the plant-based revolution shows no sign of slowing. One thing is abundantly clear: vegan food is the trend that keeps on trending. We spoke to Veganuary about the benefits of having…
Menu Writing
Control and capitalise on your vegetarian and vegan menus | Kitchen CUT
Whilst the vegan, vegetarian and meat-free market has traditionally been overlooked by many within the hospitality industry (often adding one or two token dishes to their vast menus) the fact is that this market is becoming big business. Kitchen CUT’s Michelin starred chef, John Wood, talks about the increase in demand for vegan and vegetarian…