Whether they know their tofu from their tempeh, or are simply experimenting with flexitarian diets, a huge proportion of consumers are making steps towards veganism. According to the Vegan Society, 25% of Brits have reduced their consumption of animal products since the start of the pandemic, and the Veganuary pledge at the start of every year encourages more and more to try out a plant-based diet.
Both peer influence and the heightened media attention on the climate crisis has led to this food trend, which hospitality can no longer ignore.
Topics covered include:
Why is veganism so important right now?
Does vegan always mean sustainable or ethical? And how can you navigate this grey area?
How can you market your vegan offering without being accused of greenwashing?
What considerations do your staff and kitchens need to make when approaching plant-based cooking?
How do you manipulate your menus to cater for everyone?
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