News
Understanding consumer demand for plant-based options in foodservice
What do plant-forward diners really want when they eat out? Plant-based food should no…
17 November 2025
Serving sustainability – a practical overview for large-scale caterers
Highlights from ProVeg’s Future Plates guide to help caterers cut costs, reduce environmental…
28 July 2025
New guide helps event organizers create sustainable menus
The Future Plates guide is packed with ideas for greener catering When global events such…
19 June 2025
A roadmap for a more plant-forward food service sector
How can we mainstream plant-based dishes in food service venues From rising climate pressures…
26 May 2025
Menu design hacks for optimizing plant-based sales
How does menu design influence the decision of meat-eating consumers to select plant-based…
15 April 2024
A multi-problem solution – why hospitals are serving plant-based by default
The future of healthcare catering Across the public catering sector, alternative proteins…
22 January 2024