catering round-up

Incorporating plant-based options

into university outlets

By Professor David
Russell, written in
partnership with
Charlotte Harbour

F
ood trends continue
to show that people
all over the world are
consuming more plant-based
foods in favour of positive
health outcomes, ethical
concerns and environmental
longevity. According to the
Vegan Society, there were
three-and-a-half times as many
vegans in 2016 as 10 years
earlier, and the NHS states that • -_-_-!'""' -���?

more than 1.2 million people �- ��- .....

in the UK are vegetarian, with
millennials leading the way.
To clarify, there is
a distinction between
veganism and plant-based
eating. Vegans are typically
motivated by health, ethics
and environmentalism. Vegans
are typically defined as those
who refrain from consuming
animal products, not only meat
but also eggs, dairy products
and other animal-derived
substances, including honey and
some Vitamin D supplements
(derived from wool). Veganism
is also inclusive of ethics-
based lifestyle philosophies
such as the avoidance of
leather, unsustainable palm
oil, fur, wool and silk.
Plant-based diets, on the
other hand, typically revolve
around the optimisation of
dietary practice. Plant-based
advocates may consume a diet
that is devoid or low in animal
products but may still wear
leather. A typical plant-based
-
...:
� ;,:-:'-· -",;.· �
eater may enjoy between 85% for purchase within campus
-100% of their food coming outlets. In practical terms, this
from wholefood fruit, vegetable,means ensuring the provision
nut, seed, grain or bean sources.
of breakfasts, lunches, evening
Established outlets continue meals and snacks. Example
to respond accordingly, with breakfasts may include ready­
the arrival ofVeggie Pret in made smoothies·, coconut yogurt
2017 and well-loved chains with fruit and porridge with
such as Zizzi and Las Iguana almond milk. Main meals may
offering vegan options on consist of black bean and quinoa
salad, falafel and
roasted vegetable
"Full allergen menus and ingredient wraps and
information should be available at all chickpea curry
times, and servery staff must remain with wholegrain
lmowledgeable at all times" rice. Snacks
may include
their menus. So, how can fresh fruits and raw vegetables,
universities continue to nuts, seeds, flapjacks, olives
respond appropriately to these and coconut-based yogurts.
evolving changes in demand Similarly, we should
and incorporate more plant­ ensure that catered halls are
based options into our outlets? delivering vegetarian and
Firstly, we should ensure vegan options with every meal
that there are both vegetarian­ service. Full allergen menus
and vegan-friendly ready and ingredient information
meals and snacks available should be available at all times,
More than 1.2
million people
in the UK are
vegetaria�.
with millennials
leading the way
and servery staff must remain
knowledgeable at all times.
To finish, we must continue
to keep up to date with food
trends and supply our students'
ever-evolving preferences. We
know that nutritionally, a diet
high in plants is healthful due
to the micronutrient density
and fibre content, so with or
without the presence of vegan
diets we can all be encouraged
to supply plant-based diets
throughout our campus o utlets.
Next month, we will explore
the question: is a plant-based
diet optimal for everyone?
www.russellpartnership.com

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