Plant-based supplier Garden Gourmet has released a practical toolkit to help operators optimise their plant-based offerings.
Created in association with Julie Cleijne from the Sustainable Kitchen Consultants, the guide includes expert advice and insight, as well as printable posters that can be used as reference points for various sites, including a calendar of plant-based national days and events. A checklist supports operators through the process of evolving their menu options.
The toolkit delves into three key areas for operators to consider: the language on menus; staff engagement; and marketing and awareness building.
Rohini Alam, category manager for savoury food at Nestlé Professional, said: "Research has shown that 45% of meat-eaters aged 25–34 have cut down their meat consumption in recent months. This, coupled with the fact that the number of Brits adopting a vegan diet in 2020 skyrocketed by 40%, shows that the demand for plant-based dishes in the out-of-home sector is growing at pace."
Cleijne added: "Consumers are increasingly seeing the link between what they eat, their health and the health of the planet, and making conscious food choices as a result. Recent research shows only a dedicated subset of consumers are fully committed to having zero animal products in their diet, with more wanting to reduce their intake, rather than fully remove animal products completely - ie, flexitarian rather than fully plant-based. So, it makes good commercial sense for operators to make sure their menu offering can cater to as many customers as possible, with some great plant-based options to choose from."