VegSoc is challenging people to go veggie for one week, nominate two people to complete the challenge and lastly to donate £3 to the Vegetarian Society charity. After registering for the #Veggie123 challenge kit, participants will receive emails with recipes, tips and discounts to help them prepare for the challenge.
One week after this challenge Public Sector Catering will be hosting Plant-Based Week (17-22 May), which features an interview with Dr Rupy Aujla. PBW will also include a special digital issue of PSC Magazine, a webinar discussing the future of plant-based food in the public sector and live demonstrations from suppliers of meat alternatives.
According to the Vegetarian Society it takes far less water to produce plant protein than meat. A chicken breast takes over 542 litres of water to produce, that could fill up your bathtub 6.5 times.
VegSoc believe that by replacing meat with vegetarian sources of protein including nuts, seeds and beans it can reduce carbon and other greenhouse gas emissions.
If you are interested in the #veggie123 challenge, visit here.