As you may have heard, November marked World Vegan Month, and as Veganuary is just around the corner as well, the need for inspirational, and flavourful plant-based meals you can cook at home has never been higher.
We’ve already delved into why plant-based menu options are here to stay in hospitality.
But, if you’re looking for inspiration for at-home, read on!
A couple of weeks ago three teams of beans participated in the retail challenge to fundraise for the charity DEBRA. DEBRA’s retail challenge raises awareness of the condition and valuable monies to #StopThePain. As well as donations, the awareness generated helps spread the message about EB and encourage others to get involved.
Over the course of the next year, plant-based menu options are set to increase by over 400%1, signalling an emerging shift in the foodservice industry. With 23% of UK consumers identifying as flexitarian2 (primarily eating plant-based with occasional inclusion of meat), and 40% of British consumers demanding plant-based options3, the market for plant-based alternatives continues to grow. And with conversations about the planet only intensifying, it doesn’t stop there. Consumers are also looking for sustainable alternatives to mainstream foods.
Street food enthusiasts and culinary connoisseurs alike gathered in the heart of London on the 10th of October for the much-anticipated 2023 StrEATfood Awards. Hosted by the energetic DJ BBQ, the event took place at the Big Penny Social, promising a day of fierce competition and delectable creations.
Last week I was fortunate to attend the Casual Dining, lunch! and Commercial Kitchen show. I spent the day exploring the stands showcasing innovative products to taste, try and discover, as well as catching-up with the jellybean clients who were exhibiting. From the 27th to the 28th of September, ExCeL London was transformed into a hub of culinary excellence and innovation, bringing together industry experts, exhibitors, and passionate foodies.
