Leading this development was allmanhall’s procurement and sustainability director Mike Meek in collaboration with partners Redefine Meat, WildFarmed, Bidfood, Applewood Vegan and Rubies in the Rubble.
A spokesperson for allmanhall said: “To create a tasty meat-free alternative burger there has been considerable research into what ingredients can be used, with the challenge to not just ensure a similar tasting product but also create something that is nutritionally beneficial.
“The result was The Brighter Burger. With Redefine Meat’s premium patty, coupled with vegan mayo from Rubies, all held within the WildFarmed bun, we’ve created one of the best meat alternatives in taste, texture, look and smell.”
Tess Warnes, allmanhall’s dietitian, reviewed the burger before the pilot trials where she was impressed with its nutritional content. It is fortified with vitamins and minerals including 3mg B12 and 4.2mg Zinc. As well as offering 11g protein it also impressively contains 5g fibre.
The Brighter Burger releases only 0.34kg of co2e per burger (Based on LCA data from Klimato), a figure that places it well in line with the planetary health diets of 1.85kg of co2e per kg target. In comparison, a standard beef burger emits an estimated 5.77kg of co2e. This means The Brighter Burger emits less than 6% versus a standard beef burger.
Epsom College’s director of catering, Bev Spencer commented: "We are continually looking at the ways in which we can become more sustainable and teach our pupils about the food that they eat, where it comes from and the environmental impact of food choices. This low-emissions, waste reducing burger concept from allmanhall is a brilliant initiative and you honestly can't tell it isn't meat.
“There's no compromise on flavour or taste experience... our pupils and staff really enjoyed it. We knew we were onto a winner when the pupils came back asking for more. Looks like these could be a firm favourite on our menus in the future.”