Plant-Based Week runs from May 15-19, while National Vegetarian Week lasts the full seven days from May 15-21.
“With such an overlap, and the broadly shared aim of increasing interest in consumption of fruit and vegetables for environmental and health reasons, the mutual support arrangement makes perfect sense,” says David Foad, editor of Public Sector Catering.
“Our readers and website users are caterers, while the Vegetarian Society’s work is more focused on the consumer market. But our readers are also consumers when they are not at work and the Vegetarian Society offers courses, training and support materials that are targeted at professionals so there is definitely real cross-over.”
Plant-Based Week will be showcasing video cooking demos each day, with Sam Linford-Platt, head of the Vegetarian Society Cookery School, lined up to be one of the presenters.
And on May 17th, Plant-Based Week will host a live webinar debate featuring, among others, Richard McIlwain, chief executive of the Vegetarian Society and Tony Mulgrew, the award-winning catering manager from Ravenscliffe School.
As well as looking at the short-term challenges and solutions to putting plant-based dishes on menus, the webinar will be exploring how the public sector makes the transition longer-term to a predominantly plant-based offer for environmental, health and cost-saving reasons.
The theme for this year’s Plant-Based Week is ‘Be a Plant-Based Hero’ and encourages caterers to nominate individuals and teams who are helping lead the way in getting their customers to take an informed approach to the issue.
National Vegetarian Week, which is sponsored by Cauldron Foods, has the theme: ‘Make Your Meals Better By Miles’.
Richard McIlwain of the Vegetarian Society says: “Plant-based food is better for the planet, and National Vegetarian Week is the time when thousands of people give vegetarian food a go.
“For food sector businesses, we’ve free downloads to help you highlight any plant-based promotions you have, and by using the hashtag #NationalVegetarianWeek, the Vegetarian Society will share as many as possible.
“Plus by getting involved with National Vegetarian Week this year, you can help spread the word about how everyone can make a positive difference and play their part in addressing the climate crisis, simply through their food choices.
“Everyone who signs up to take part in National Vegetarian Week can check out the free digital ‘Make Your Meals Better by Miles’ booklet. It’s packed with delicious recipes from amazing chefs like Ella Mills, founder of Deliciously Ella, Miguel Barclay, Kwoklyn Wan, Jackie Kearney and Max La Manna... plus many more.”
Find out more about Public Sector Catering's Plant-Based Week
Find out more about the Vegetarian Society's National Vegetarian Week
