Think Tank: is vegan food too hard to factor into catering menus?

Think Tank: is vegan food too hard to factor into catering menus?

Question Title

* 1. The year started promisingly for vegans with high street pastry shop Greggs introducing a veggie sausage roll and sandwich chain Subway releasing a veggie sub.

A record number of 250,000 people also signed up for Veganuary – an annual campaign that encourages people to try a vegan diet for the month of January.

Now with numerous reports citing plant-based eating as one of the key ways to help reduce climate change, veganism’s popularity only looks set to rise.

Hospitality operators and caterers have been upping their vegan game as demand from consumers - and by extension the workers they serve - puts a premium on offering plant-based food.

Some are already ahead of the curve - Lexington Catering launched its vegetarian and vegan ‘Grains & Greens’ range years ago. Vacherin also introduced a range of vegetarian and vegan dishes in 2018 "to satisfy customer trends and lower our carbon emissions".

We want to know if a vegan or plant-based offering is becoming important to your catering provision? Are contract caterers finding it a challenge or too costly to keep up with demands to add a vegan selection to their menus? In what ways exactly?

So this month we ask: Is the market asking for greater vegan offerings?

Please email with any longer comments.