BaxterStorey, which serves more than a million lunches a day at hundreds of locations across the UK, launched its own Beans is How campaign in a bid to increase bean and pulse purchasing.
The campaign is part of a wider sustainable nutrition initiative across the business to provide healthy and nutritious food to customers while reducing its emissions and environmental impact.
BaxterStorey has also announced that it is teaming up with Paul Newmann, chief beans officer of the Beans is How Campaign and chief executive of the SDG2 Advocacy Hub. Working with chef Campolucci Bordi, beans have made their way into the heart of BaxterStorey’s culinary approach.
The Beans is How campaign aims to double the global consumption of beans, as well as peas, lentils and other pulses, by 2028. It seeks to boost awareness of the role beans can play in addressing climate, health and cost of living challenges.
BaxterStorey was the first caterer to back the campaign in the UK and subsequently launched seven recipes across its venues, including a chickpea scramble and chocolate banana muffins made with chickpeas.
Lizzie Foskett, head of nutrition at BaxterStorey, said: “BaxterStorey launched Beans is How last year as part of our sustainable nutrition mission, with an overarching ambition to serve more plants and reduce the carbon emissions of the foods we offer. To date, the campaign has been implemented across more than 700 locations and preliminary data indicates we are nudging our teams and customers in the desired direction.
“Beans are nutrient-dense and rich in protein and dietary fibre; can improve soil and water quality by reducing the need for synthetic fertilisers and using less water than many other crops; and are incredibly diverse in their varieties and are used across cultures and cuisines, as well as being versatile in the ways they can be used.
“As hospitality providers we can play a key role in stimulating interest both within the industry and our customers. We’re so proud to celebrate a successful first year and are already preparing for next year, when we plan to make an even bigger impact.”