However, catering leaders recognise that change is not confined to the kitchen - how dishes are presented on menus, really counts.
Changes to menu design and language can be a low cost and effective way to encourage more sustainable diets with less meat and dairy and more plants. In our 2021 survey of public sector caterers, 80% of those who took part had
committed to reducing meat across menus and 83% had increased plant-protein in dishes by up to 20%. More than half of those surveyed had engineered menus to make plant-based dishes more prominent.
Eating Better has reviewed the latest evidence on nudges to promote plant-based eating and spoken to public sector leaders in the field to produce a step-by-step guide with top tips to make plant-based eating the norm.
Carole Mitchell from Eating Better will discuss the findings of the report in more detail during a session on Monday 9 May as part of Plant-Based Week 2022. Find out more and register for your free link to join by clicking here.