He is lined up to deliver an hour-long presentation on Wednesday, May 19th at 11am to talk about his work and plant-based diets.
He said: “I’m a medical doctor specialised in general practice, I also do a bit of emergency medicine and I’m a firm believer in the power of food and lifestyle change as medicine.
“I have a passion to inspire everybody about the beauty of food and the medicinal effects of eating well. I create delicious recipes and bring attention to the clinical research behind the ingredients I use. There are no myths, no fads, just delicious healthy food.
“Rather than scaring people into a restrictive way of eating, my philosophy is to use flavour and celebrate our cultural diversity to make healthy lifestyles enjoyable and deliciously accessible to everyone.”
Dr Rupy is a Sunday Times bestselling author, with three cookbooks published by HarperCollins – ‘The Doctor’s Kitchen’ and ‘Eat to Beat Illness’ and the latest, ‘Doctor's Kitchen 3-2-1', published in December 2020.
He often appears on TV shows such as This Morning, Saturday Kitchen and Steph's Packed Lunch and has been commissioned to work on two series for the BBC - both featured on BBC Food and BBC iPlayer - Cooking in The Doctor's Kitchen & Thrifty Cooking in The Doctor's Kitchen.
He is also the founding director of Culinary Medicine, a non-profit organisation which aims to teach doctors and medical students the foundations of nutrition, as well as teaching them how to cook.
Plant-Based Week will kick off on Monday, May 17th with the results of research among people working across the public sector about attitudes to plant-based menus and reflecting how catering teams are already responding to trends.
This is being carried out in partnership with the Eating Better Alliance, an umbrella group of more than 60 civil society organisations passionate about health, environment, animal welfare and social justice. The alliance aims to ‘stimulate a 50% reduction in meat and dairy consumption in the UK by 2030’.
The following day Public Sector Catering will publish a special digital report into plant-based menus that will aim to bring the public sector up to speed with trends and market analysis, as well as offering recipe and menu suggestions, marketing and promotion ideas, nutritional advice as well as insight and opinion to help inform catering teams about the issues involved.
Dr Rupy will be the main attraction on Wednesday, but he will then join a webinar discussion with a panel of industry experts on the Future of Plant-Based Diets in schools, universities, hospitals and the care sector.
Plant-Based Week will also give food companies the chance for their latest plant-based products to be reviewed and accredited by the experts from the Craft Guild of Chefs.
And caterers will be able to sign-up for sector-specific ‘toolkits’ that will include marketing material explaining the health and environmental benefits of plant-based foods, posters, menu templates and recipe cards.
To find out more about Plant Based Week, visit here.
