Inspiring great meals from prepared foods since 1924

Collaboration to solve the plastic problem

May 31st, 2018

The UK Plastics Pact aims by 2025:

  • Eliminate problematic or unnecessary single-use plastic packaging through redesign or alternative (re-use) models.
  • 100% of plastic packaging to be reusable, recyclable or compostable.
  • 70% of plastic packaging to be effectively recycled or composted, up from current 45%.
  • 30% average recycled content across all plastic packaging, up from 6%.

Collaboration to solve the plastic problem

May 31st, 2018

We’ve been busy feeding many of the 3.5 million UK vegans

We’re so proud of our work alongside chefs and food buyers in developing fresh, exciting new vegan and vegetarian dishes which are seen across the UK on restaurant menus and have won numerous accreditations.

Half of UK adults are adopting ‘vegan-buying behaviour’ as numbers of full-time vegans grow four-fold in 10 years and it’s forecast to increase year on year.

Insight from the Kantar Worldpanel Usage panel shows that consumers are already increasingly choosing to eat meat-free dinners, potentially making the jump to veganism less daunting. 29% of our evening meals are veggie, and this has grown consistently over the past few years. The biggest spike has been over the past year, during which we ate an additional 200m meat-free evening meals.

A look at consumer behaviour over recent years shows that taking the plunge for Veganuary might not be such a challenge for consumers, and for many could be a natural result of changing attitudes towards health and environmental issues.

Then bring in “reducetarians” and “flexitarians,” groups committed simply to eating less meat.  The interest is in outcomes rather than processes. The reason people eat less meat isn’t for some badge, some public status, it’s because it has a meaningful impact on the world. According to the reducetarians, to eat less meat is an accomplishment; but to eat meat occasionally isn’t a failure.

This lifestyle choice is just part of the story for the restaurant and foodservice industry as a famous chef recently explained. A party of ten booking a restaurant based their decision on which establishment to dine in on where offered the best choice of vegan and vegetarian dishes for the one vegan and one vegetarian in the group, the eight meat eaters just followed!

The chef couldn’t more strongly advise having a great vegan and vegetarian offer as part of the menu and you don’t risk losing any potential guest whatever their dining profile, their influence is critical. With the amazing flavours, textures and fusion of ingredients many die-hard meat lovers are willingly trying the vegan and vegetarian dishes, with great success.

The founder of one of London’s longest-established Michelin-starred restaurants said: “I firmly believe that plant-based eating is not a trend, it’s a real thing and we are only seeing the very thin edge of what will be a game-changing wedge.”

If you need new dishes for your menu which vegans are proud of and dedicated carnivores love – we’d welcome your call.

From Our Blog

  • Food and the greater good
  • UK industry to halve food waste by 2030
  • Developing the vegetarian & vegan menu offer with our dedicated NPD team
  • Healthy foods for hotels and room service
  • Sophisticated street food
  • Collaboration to solve the plastic problem
  • Operators encouraged to target the ‘grey pound’ as millennial spending declines
  • British Pie Week 5th-11th March
  • World cuisine in numbers for ready meals
  • Welsh equivalent of Valentine’s Day – food for thought
  • Food thoughts for 2018
  • What is the flexitarian diet?
  • Sous vide cooking
  • Christmas 2017 food trends
  • Food in 2018 – four trends
  • Food Trends Of Today
  • Britain’s top ten curry hot-spots revealed
  • Looking for a new product development partner?
  • Food trends: UK’s favourite takeaway revealed
  • Winning the breakfast market
  • Food-To-Go Growth
  • Christmas food trends
  • Proteins – we are more than just meats
  • Understanding Your Center of Plate Needs
  • Full Breakfast In A Jar Is A Hipster Step Too Far
  • BRC Global Standards
  • Sandwich fillings, it’s part of the service
  • New product development : thinking curries?
  • Why cook sous vide?
  • Free-from: investment and innovation
  • BRC Global Standards
  • Snapshot of current food trends
  • Egg-ceptional food trend
  • Caernarfon Food Festival
  • Meals & More charity initiative
  • The meat industry in Wales
  • Good morning
  • St David’s Day 2017
  • British Airways wins battle of the brands for fourth year running
  • Airline food flying high
  • Food trends for 2017
  • A few benefits of frozen – and we don’t mean Elsa, Olaf or Kristoff
  • Our Christmas Thanks
  • Christmas mailing
  • Roberts of Port Dinorwic pride in being part of something massive
  • High quality prepared meals for fast-moving transport catering
  • Food provenance with the capacity and reliability to supply retailers
  • Bring pride, passion and capacity to your kitchens
  • Capability, capacity and competency in public sector catering
  • Building reputations and food sales for Britain’s best-loved pub chains
  • Building reputations in manufacturing through quality meat components and prepared meat meals
  • Prepared meals for leisure catering
  • Meat components and prepared meat meals for conference and hospitality businesses
  • Meat components and prepared meat dishes for foodservice companies
  • Supporting the RNLI and Wales Air Ambulance
  • 92 Years of new product development in the food industry
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