Country Range Group is launching a series of Menu Solution Guides in 2021, with the first brochure focusing on plant-based food.
Available to customers and chefs in January through the CRG sales teams, the group’s social media channels and Stir It Up magazine, the guide features plant-based options and recipes and offers advice on how to promote menus to customers, pupils or residents.
Topics also covered in the guide include the key driving forces behind the popularity of plant-based food, the impact of the trend specifically on the education, hospitality and care sectors, how to utilise ingredients such as sea vegetables within menus, biodiversity, and the science and technological advances facing the plant-based industry.
Although campaigns such as Veganuary have helped to highlight the benefits of a vegan diet, 93% of plant-based meals are currently eaten by non-vegans (Kantar). With approximately 22 million people now identifying as being flexitarian, it is clear that consumers nationwide are now reducing their meat intake as part of a broader clean living, health-focused lifestyle trend, points out CRG.
Emma Holden, CRG marketing controller, said: “Whether it’s the care, education or hospitality sectors, it’s vital that foodservice caterers are proactive and adapt their menus to suit the changing demands of their customers. The COVID-19 pandemic and ensuing restrictions have only accelerated this plant-based focus, with the Vegan Society revealing that one in five consumers cut back on meat consumption during lockdown.
“The guide is packed full of key information on how caterers can seize the commercial plant-based opportunity, with plenty of top tips and recipe inspiration, not just for January but for the whole year.”
Tel: Country Range Group (0845) 209 3777
Published Date: December 22, 2020