To celebrate National Vegetarian Week and Public Sector Cateringās Plant-based Week I wanted to share an example of how delicious plant-based swaps can be. Whether for sustainability, cost, or health, I am always on the lookout for plant-based alternatives to my favourite dishes, and this āfried chickenā is one recipe I will be repeating.
To start the new year on a high and to tackle my first resolution, I challenged myself to Veganuary. Alongside 700,000 others, I signed up to go vegan for January 2023, in hopes of improving my diet and doing my part for the animals and environment.
The month was a great success, and as February rolled around, I was filled with a real sense of achievement. Going forward, Iām committed to incorporating more plant-based foods into my lifestyle and making substitutes where and when I can ā āVeganuary is more than just a pledgeā!
Here are the dishes Iāll be continuing to enjoy throughout the rest of 2023ā¦
With Veganuary ending and reports that ten times as many people tried plant-based food last month (I was one of them), The Catererās Plant-Based Summit 2022 provided an insightful look at the vegan market, as well as fascinating discussions on the challenges and opportunities for operators, manufacturers and chefs.
The popularity of Veganuary, Meatless Mondays and even National Vegetarian day is well known, with much of the media covering it and becoming trends on social media. However, Organic September has nowhere near as much cover (I also wish the name was a bit catchier, why they donāt use alliteration and go for āOrganic Octoberā ā āOrgtoberā ā or āNatural Novemberā is beyond me).
As part of Public Sector Cateringās fantastic Plant-Based Week, the jellybean team was in high attendance at the publicationās āFuture of Plant-Based Mealsā webinar, where industry experts weighed in on the key issues around plant-based eating in the public sector.
