Public Sector Catering Plant Based Meals Survey Question Title * 1. Demographic information Name Company Question Title * 2. Which area of public sector catering do you work in? School Hospitals Care Universities Military Prison Service Catering College Other (please specify) Question Title * 3. Have you seen a change in customer demand for meat based dishes in the last two years? No, still the same as it was Demand has dropped between 1 and 5% Demand has dropped between 6 and 10% Demand has dropped between 11 and 20% Demand has dropped by over 20% Demand has increased Question Title * 4. In which meats/fish have you seen the biggest changes in consumption? Significant drop Small drop No change Small increase Significant increase Red Meat (Beef, Lamb) Red Meat (Beef, Lamb) Significant drop Red Meat (Beef, Lamb) Small drop Red Meat (Beef, Lamb) No change Red Meat (Beef, Lamb) Small increase Red Meat (Beef, Lamb) Significant increase Pork Pork Significant drop Pork Small drop Pork No change Pork Small increase Pork Significant increase Chicken Chicken Significant drop Chicken Small drop Chicken No change Chicken Small increase Chicken Significant increase White fish White fish Significant drop White fish Small drop White fish No change White fish Small increase White fish Significant increase Other fish Other fish Significant drop Other fish Small drop Other fish No change Other fish Small increase Other fish Significant increase Processed meat Processed meat Significant drop Processed meat Small drop Processed meat No change Processed meat Small increase Processed meat Significant increase Question Title * 5. How important do you think the following reasons are for driving any change? Very important Important Neither important or unimportant Unimportant Very unimportant Health concerns Health concerns Very important Health concerns Important Health concerns Neither important or unimportant Health concerns Unimportant Health concerns Very unimportant Carbon / Climate Carbon / Climate Very important Carbon / Climate Important Carbon / Climate Neither important or unimportant Carbon / Climate Unimportant Carbon / Climate Very unimportant Concern about impact on nature Concern about impact on nature Very important Concern about impact on nature Important Concern about impact on nature Neither important or unimportant Concern about impact on nature Unimportant Concern about impact on nature Very unimportant Animal welfare concerns Animal welfare concerns Very important Animal welfare concerns Important Animal welfare concerns Neither important or unimportant Animal welfare concerns Unimportant Animal welfare concerns Very unimportant Cost Cost Very important Cost Important Cost Neither important or unimportant Cost Unimportant Cost Very unimportant Marketing from the Vegan/Vegetarian campaigners Marketing from the Vegan/Vegetarian campaigners Very important Marketing from the Vegan/Vegetarian campaigners Important Marketing from the Vegan/Vegetarian campaigners Neither important or unimportant Marketing from the Vegan/Vegetarian campaigners Unimportant Marketing from the Vegan/Vegetarian campaigners Very unimportant Question Title * 6. Have you made a decision to reduce the meat content across your menu? Yes No Question Title * 7. By what % have you reduced or increased the amount of these protein sources you use in the last two years? Decreased by over 20% Decreased by 11-20% Decreased by 1-10% No change Increased by 1-10% Increased by 11-20% Increased by over 20% Red Meat (beef, lamb) Red Meat (beef, lamb) Decreased by over 20% Red Meat (beef, lamb) Decreased by 11-20% Red Meat (beef, lamb) Decreased by 1-10% Red Meat (beef, lamb) No change Red Meat (beef, lamb) Increased by 1-10% Red Meat (beef, lamb) Increased by 11-20% Red Meat (beef, lamb) Increased by over 20% Pork Pork Decreased by over 20% Pork Decreased by 11-20% Pork Decreased by 1-10% Pork No change Pork Increased by 1-10% Pork Increased by 11-20% Pork Increased by over 20% Chicken Chicken Decreased by over 20% Chicken Decreased by 11-20% Chicken Decreased by 1-10% Chicken No change Chicken Increased by 1-10% Chicken Increased by 11-20% Chicken Increased by over 20% White fish White fish Decreased by over 20% White fish Decreased by 11-20% White fish Decreased by 1-10% White fish No change White fish Increased by 1-10% White fish Increased by 11-20% White fish Increased by over 20% Other fish Other fish Decreased by over 20% Other fish Decreased by 11-20% Other fish Decreased by 1-10% Other fish No change Other fish Increased by 1-10% Other fish Increased by 11-20% Other fish Increased by over 20% Plant protein (e.g: beans, lentils, soya) Plant protein (e.g: beans, lentils, soya) Decreased by over 20% Plant protein (e.g: beans, lentils, soya) Decreased by 11-20% Plant protein (e.g: beans, lentils, soya) Decreased by 1-10% Plant protein (e.g: beans, lentils, soya) No change Plant protein (e.g: beans, lentils, soya) Increased by 1-10% Plant protein (e.g: beans, lentils, soya) Increased by 11-20% Plant protein (e.g: beans, lentils, soya) Increased by over 20% Meat replacement products Meat replacement products Decreased by over 20% Meat replacement products Decreased by 11-20% Meat replacement products Decreased by 1-10% Meat replacement products No change Meat replacement products Increased by 1-10% Meat replacement products Increased by 11-20% Meat replacement products Increased by over 20% Question Title * 8. What method/s have you used to drive down meat consumption in your menu? (tick all that apply) Reduction/removal of meat based dishes from the cycle Introduction of a 'meat free' day Reduction of meat in dishes Reformulated menu to give meat free dishes more prominence Enhanced marketing of meat free dishes at point of purchase Offering protein replacement options Other (please specify) Question Title * 9. Have you had customer feedback on the changes you have made? Yes No Next
