After a successful launch last year, ProVeg UK’s Contract Caterer Ranking is back to find England’s most plant-forward and planet-friendly school contract caterers, designed with health and sustainability at the forefront. To reach the top spots, caterers are ranked on their promotion of plant-based foods, the quantity of plant-based dishes, and also score highly for the transparency and communication about sustainable plant-based foods on their websites.
Here we share our methodology, the leading caterers, all thirty-seven organisations ranked, and summaries of their allocated scoring.
Data was collected in 2025 for our 2025/2026 ranking.
This year, Caterlink has taken the lead! Their focus on quality ingredients and championing of sustainable options across their menus put them at the top of this year’s ranking. Over half of their main meal options are plant-based, with vegetarian and plant-based options positioned at the top of the menus on a daily basis. Impressively, out of fifteen days in the menu cycle, eleven offer a plant-based main, side, and dessert.
Second and third place go to ISS and Dolce (last year’s winners) whose ambitious and well-considered menus showed them to be future-proofing their school offerings.
Alex Jemison, Awards & Engagement Manager at ProVeg UK, says “The rankings are incredibly important to acknowledge all of the hard work being done by school contract caterers to bring about food system change, to fuel children with food that prioritises their health and sustainability. We’re so happy to see Caterlink, ISS and Dolce in the top spots and to be able to celebrate their successes.”
Here’s how we calculated the results:
- In September of 2025, we wrote to all the caterers in the ranking to request their best, most plant-forward menu.
- We ranked all caterers who replied according to their menu and their wider engagement, which also included a review of their website.
- To achieve an A rating for wider engagement, all four of these following actions needed to be achieved:
- 1 On their website or through provided Social Media activity, does the caterer claim to deliver sustainability?
- 2 Are these claims linked on the website to plant-based food?
- 3 Was the caterer transparent, communicative and cooperative with the project?
- 4 Is further information regarding the health and sustainability of the menu available to the public on the website?
- In November 2025, for those who did not respond to our requests or provide a menu, we instead looked at three publicly available menus online, and included the highest-scoring menu in our data collection.
- With a carbon consultant, we were able to calculate a scoring system and position each caterer in the ranking.
A helpful key for our menu analysis:
- Free-flowing menu = a menu which has no barrier between the meat-based and V/VE option
- Well-described = using language which highlights flavour, texture or provenance
- V = vegetarian, plant-rich
- VE = vegan, plant-based
The thirty-seven caterers were selected for the ranking based on their influence, taking into account their turnover but also the number of schools catered for. ProVeg UK partnered with a carbon consultant to score their menus and websites against evidence-based actions to promote planet-friendly dishes. See details of the ranking below.
We’re looking for forward-thinking, evidence-led caterers who acknowledge the connection between what’s on our plates and protecting the world around us. Moving towards plant-rich diets is one of the most impactful actions we can take to reduce our environmental footprint,1 and we know that plant-based products have a smaller carbon footprint than their animal-based counterparts – up to 90% in some cases. 2 3 4 For more information on the food system and its environmental impact, visit ProVeg’s Food System Data.
The 2025/2026 Contract Caterer Ranking:
- Caterlink
- ISS
- Dolce
- Sodexo
- Olive Dining
- Accent
- AiP
- Edwards & Ward
- Aspens
- Kingswood Catering
- Nourish
- Lexington Independents
- Impact Food Group
- Pabulum
- Chartwells
- Harrison
- Palmer & Howells
- Aramark
- Hutchison
- Apetito
- Wilson Jones
- Holroyd Howe
- Taylor Shaw
- Thomas Franks, and Wilson Vale (joint)
- Miquill
- Vertas
- Edwards & Blake
- Culinera
- Mellors
- Orian
- ABM Catering
- The Pantry
- Academy Food
- Relish
- Principals
- Independent Catering
Caterer Summaries
1
Caterlink
This year’s top spot goes to Caterlink!
Over half of the main meal options are plant-based, with V/VE options placed at the top of the menu daily. There is fantastic labelling throughout the menu and 11 out of 15 days offer a VE main, side and dessert throughout. Caterlink holds Silver School Plates Awards for the Central, Islington, Camden, and Tudor Grange menus.
Menu highlights include:
- Chef’s Special Lentil Curry with Rice and Homemade Flatbread
- Creamy Chickpea and Coconut Curry with Rice
- Lentil and Basil Whirl with Wedges
Caterlink shared: “Caterlink has numerous sustainability initiatives to lower the carbon footprint generated from their menus and to promote and encourage eating a variety of plant-based foods. Caterlink menus have consistently implemented planet-friendly days where no meat dishes are offered. They have also increased the number of plant-based options on their standard menus. In 2016, 40% of their vegetarian options were vegan, increasing in 2025.
With their ‘Added Plant Protein’ project – every week, at least one of the meat options is an added plant protein dish. These are meat dishes where 50% of the protein content comes from plant-based proteins, such as lentils, chickpeas, or beans. Each Added Plant Protein dish produces 48% less greenhouse gas emissions alongside health benefits, such as higher fibre, and lower saturated fat.
2
ISS
The ISS menu features a positive description for the plant-rich day: “Plates for our Planet.” A high number of plant-based options are offered, with V/VE options at the top of the menu daily. 27% of the menu is plant-based and there is, clear communication around the benefits of plant-based food on the website, resulting in an A rating for engagement and communication.
Menu highlights include:
- Piri Piri Tangy Tenders with Crispy Potatoes & Gravy
- Bouncy Beans Burrito
- Chilli Fajita Fiesta with Garlic & Herb Wedges
ISS shared: “ISS Education has developed a strong and forward‑looking programme of initiatives that champion plant‑rich, sustainable eating, an approach increasingly recognised as essential to achieving environmental, health and operational sustainability goals. They are the first primary school caterer in the world to provide school meals accredited by Coolfood, an initiative of the World Resources Institute that certifies low‑carbon meals. This milestone demonstrates not only innovation but also a measurable commitment to reducing the climate impact of food, an area that aligns directly with ISS’s wider sustainability strategy.
ISS Education is also the first contract caterer to pledge support for The Food Foundation and Veg Power’s Bang in Some Beans campaign, earning recognition as a Keen Bean Pledger at the Beans Summit in November. Through this pledge, they have committed to increasing bean procurement by 20%, a meaningful shift toward more diverse and climate‑friendly protein sources. Alongside this, their weekly Plates for the Planet day encourages pupils to enjoy meals centred on plant-forward recipes, including ruminant meat dishes enriched with pulses and lentils to reduce overall environmental impact.
To build on this momentum, ISS is currently working with ProVeg to secure the School Plates Award certification, a recognition that will further validate their efforts to provide healthier, lower‑impact menu choices. Together, these actions reflect a cohesive and ambitious strategy focused on nourishing pupils while supporting a more sustainable food system.”
3
Dolce
Dolce Schools Catering currently holds two School Plates Silver Awards for both Primary and Secondary menus for their work with ProVeg UK, promoting more sustainable options within menus, as well as improving and increasing the number of plant-based and vegetarian dishes available for those that would like them. They topped ProVeg UK’s first ever Contract Caterer Ranking last year and continue to do excellent menu work.
The menu features two plant-rich days per week, “Tasty Tuesday” and “Try it Thursday,” and 55% of the menu is plant-based with V/VE options at the top of the menu daily. Options are clearly labelled.
Menu highlights include:
- Ultimate Tomato Sauce Pasta
- Creole Style Jambalaya
- Planet-friendly Spaghetti Bolognese
Dolce shared: “We have spent the last year working on our plant based offerings at Dolce with an increased interest in plant-based meals in our schools. Our ProVeg ranked menus now have the plant based options at the very top of the menu, which really helps with parents and pupils choosing this dish first.
Across all of our menus at Dolce, we now have good, plant based options available every day, that are not just jacket potatoes. We try to make these hearty, homemade dishes that sound appealing to the pupils and stand up well against their traditional counterparts on the menu. On fun days where traditional dishes come with things like chips and pizza, we have introduced additional child friendly plant-based options that go well, rather than those pupils having to have a completely different dish to their friends. Many pupils are trying these new additions instead of the traditional dishes like fish fingers.
After listening to feedback from our customers, we have now introduced more plant-based options to all of our menus across Dolce, making little tweaks to current dishes and opening them up to pupils that require them. These include plant-based versions of pizza every week, hearty tomato pasta bake, and butternut squash wellington.
Plant-based yoghurts, sorbets and ice cream are available for all of our schools to order and use where required. All beef dishes across all of our primary school menus now have added plant protein to them with a reduction in the amount of beef in the recipe. When cooked out well, there is no difference to the dishes and the pupils get to enjoy a healthier, more balanced meal.”
4
Sodexo
Sodexo holds a Bronze School Plates Award for both primary and secondary school menus, for implementing the World Resources Institute advice on improving uptake of vegetarian and plant-based options on the menu. V/VE options on the menu are well described and fully labelled throughout this menu. A VE option is available in all dish categories for 40% of the days on the menu. Sodexo has an A rating for their engagement and communication; on their website, food is clearly highlighted as a lever for climate action, alongside outstanding links to health and sustainability benefits of plant-based food.
Taste and texture are well varied between the plant-based or vegetarian dishes and their meat-based counterparts on a daily basis. Vegetarian or plant-based meals are highlighted as planet-friendly in the menu key.
Menu highlights include:
- Roasted Tomato & Basil Pasta
- Hearty Spaghetti & Meatballs
- Farmhouse Puff Pastry Pie
We were not able to obtain a summary of Sodexo’s plant-based promotional work in time to share it in the ranking, but the website states that The World Wildlife Fund UK (WWF) and Sodexo UK&I have collaborated on ‘Finer Diner’ campaigns focused on showcasing sustainable meals and establishing the links between food and environmental sustainability and carbon labelling that has been introduced and displayed for children to see.
5
Olive
School Plates Bronze Award holders, Olive Dining, feature fully labelled, well-described V and VE dishes throughout their menu, with 30% of the offerings being plant-based and two plant-rich days per week. Olive Dining also has an A rating for wider engagement; the website has an easily-found link to the Eat Lancet report in the sustainability section.
Menu highlights include:
- Aromatic Chickpea, Sweet Potato and Coconut Curry
- Power Boosted Chickpea Masala
- Plant Power Burger
- Colourful Lentil Spaghetti Bolognese
Olive shared: “In 2026, Olive will further strengthen its sustainability programme by increasing plant-based and plant-forward menu options by at least 25% across all sites, alongside the continued development of zero waste, pro vegetable products and innovative recipes designed to reduce food related emissions, maximise whole ingredient use and minimise preparation and ingredient waste.
These recipes build on Olive’s existing plant-based offerings, using surplus produce and seasonal ingredients to ensure maximum efficiency and low carbon impact.
These initiatives will be supported by chef-led menu development, cross team collaboration and at least four plant-based and sustainability workshops annually, aimed at upskilling staff, delivering innovation and embedding low carbon practices throughout operations…
“Continuous monitoring, measurement, and operational controls will ensure that waste is minimised at every stage of the supply chain, while simultaneously expanding plant-based offerings and promoting sustainable choices to customers, staff, and suppliers alike.”
6
Accent
School Plates Bronze award holder Accent Catering offers well-described, fully labelled V/VE options that feature at the top of the menu every day, with 23% of the main meal options being plant-based, and 20% of the days offering a plant-based option in every meal category.
Menu highlights include:
- Sweet Potato and Butternut Tagine
- Roasted Rooties Crumble
- TexMex Smoky Bean Enchiladas
We were not able to obtain a summary of Accent’s plant-based promotional work in time to share it in the ranking.
7
AiP
All dishes are well described, labelled, and equally presented on the AiP menu reviewed, and they are Bronze Award holders for both their primary and secondary menus. 40% of days offer a plant-based option in all meal categories.
Menu highlights include:
- Crispy-topped Cauliflower and Broccoli Bake
- Chilli Bean Tortilla Stack & Wedges
- Korean Crispy Baked Cauliflower
We were not able to obtain a summary of AiP’s plant-based promotional work in time to share it in the ranking, but the AiP website highlights “a partnership between CDP, the United Nations Global Compact, World Resources Institute (WRI) and the World Wide Fund for Nature (WWF)” for reducing emissions.
8
Edwards & Ward
Edwards & Ward hold a School Plates Bronze Award. The V/VE dishes on the menu we reviewed are well described, labelled, and presented equally, with 33% of meals being plant-based, and 8 days featuring a plant-based option in all categories, including dessert. The menu cover clearly highlights the benefits of plant-based eating; “What we eat has a huge impact on the world around us. We’ve made small changes to create a healthier, more sustainable menu. Eating less meat is one of the biggest ways to help the environment – and it can still be super tasty!”
Menu highlights include:
- Fiesta Beany Chilli with Rice
- Garden Bolognese Bow Tie Pasta
- Penne with a Fajita Twist
- Butternut Squash Hot Pot with Roasties
Edwards & Ward shared: “Edwards & Ward is proud to have its menus accredited through the ProVeg UK School Plates scheme, having been awarded the Bronze School Plates Award. This recognition reflects an ongoing commitment to developing inclusive, appealing and nutritionally balanced plant-based food that works in real school settings, and to making positive, practical changes that support healthier and more sustainable menus.
A key focus has been ensuring plant-based options are designed for all pupils, not
positioned as a separate or specialist offer. One standout example is the introduction of a plant-based, gluten-free chocolate brownie, now served every Friday. Free from all 14 major allergens, this dessert allows every child to enjoy the same treat together, supporting both inclusion and equality at lunchtime.
Menu development has also been strengthened through the launch of Homemade Hero Pasta — a scratch-cooked, plant-packed main dish developed with nutritionist input and fully trialled and costed for schools. Hero Pasta is nutritionally balanced, low in ultra-processed ingredients and child-friendly, delivering plant-based protein, fibre and a wide variety of vegetables in every portion. It is now available daily as a lighter option alongside jacket potatoes and other menu choices.
Across the wider menu, Edwards & Ward continues to increase the availability and visibility of plant-based dishes, with a growing proportion of mains clearly labelled and full plant-based choices offered across mains, sides and desserts on multiple days within each menu cycle. Looking ahead, the team is working closely with suppliers to further integrate plant-based proteins into existing dishes, including blended options, with trials and tastings already scheduled to inform future menus from September onwards.
This practical, forward-looking approach ensures plant-based food is normalised, appealing and accessible, supporting healthier pupils and a more sustainable food system.”
9
Aspens
Most of the V/VE dishes on the menu are well labelled and well described, and the plant-rich day is described in a positive way as “Plant Power Day”. The “Our Planet” tab on the website highlights plants, and the statement: “With an increased focus on plant-based recipes and seasonal produce, we work hard to make our menus more sustainable”.
Menu highlights include:
- Somerset Apple, Leek and Bean Stew
- Roast Cauliflower and Chickpea Korma
- Butternut Tomato Chilli Masala
- TexMex Sweet Potato and Lime Taco
We were not able to obtain a summary of Aspens’ plant-based promotional work in time to share it in the ranking, but on their website under the “Our Planet” tab there is a statement: “With an increased focus on plant-based recipes and seasonal produce, we work hard to make our menus more sustainable.” and there is a mention of plant-based food again further down the page: “We have very popular and delicious dishes in our Plant Power range. Development in this area is booming right now and our chefs get a real kick out of creating something new and different for our students to try.”
10
Kingswood Catering
A Bronze award holder, Kingswood Catering has a menu with well-described V and VE dishes which are clearly labelled and presented equally, with 55% of the menu options being plant-based.
Menu highlights include:
- Fuel Up Frittata with Peas and Sweetcorn
- Cosy Winter Pesto Pasta Twirls with Carrot and Cucumber Sticks
- Creamy Coconut Curry with Rice and Garden Peas
- Fragrant Biryani with Mixed Vegetables
We were not able to obtain a summary of Kingswood’s plant-based promotional work in time to share it in the ranking.
11
Nourish
Nourish has a School Plates Bronze Award, and 30% of the free-flowing Nourish menu is plant-based, with most dishes clearly labelled. There is a VE option in every meal category for 10 out of 15 days on the menu cycle.
- Menu Highlights include:
- Loaded Chilli Bean Wedges
- BBQ Vegetable Burrito
- Ratatouille Puff
We were not able to obtain a summary of Nourish’s plant-based promotional work in time to share it in the ranking, but information online states that: the Nourish team run several themed days in their primary schools, including World Environment Day, and Vegan Day. Many cooks got involved in the national Eat Them to Defeat Them campaign to encourage children to eat more veg, winning one of their schools a silver prize for this.
12
Lexington Independents
With 75% of the menu very well described with appealing language for the V/VE dishes, the menu we reviewed features two plant-rich days on the menu which are given a positive label as “Green Earth” days.
Menu highlights include:
- Black Chana and Lentil Balti Curry
- Courgette, Sprouts and Feta Filo Tart
- Harissa Spiced Aubergine Steaks with Butter Beans and Pomegranate
- Tofu and Courgette Bimibap
We were not able to obtain a summary of Lexington Independents’ plant-based promotional work in time to share it in the ranking.
13
Impact Food Group (IFG)
The IFG menu we reviewed features lots of excellent labelling for main dishes, sides and desserts, with V/VE options at the top of the menu every day, and 20% of the menu offered as plant-based. IFG had an A rating for engagement and communication, with a link to ProVeg easily found on the website, and links to The World Resources Institute and Eat Lancet reports listed on the easy-to-find sustainability page.
Menu highlights include:
- Tex-Mex Vegetable Fajita Wrap
- Baked Creamy Mac ‘n Cheese
We were not able to obtain a summary of IFG’s plant-based promotional work in time to share it in the ranking, but we were able to find that IFG has given out free plant-based tasters for National School Meals Week, hosting a “Tasting Zone” used by their chefs to encourage children to try plant-based dishes, and implementing carbon labelling. IFG supports schools with their sustainability activities and fruit and veg promotion in assemblies. They are also developing a student Nutrition & Wellbeing Programme which will have resources dedicated to promoting the health and planet benefits to plant-based meals.
14
Pabulum
The Pabulum menu we reviewed has outstanding dish labelling throughout the menu, and 50% of the menu is plant-based. Four days feature fully plant-based options, including desserts.
Menu highlights include:
- Chickpea & Spinach Korma with Garlic & Coriander Naan Bread
- Spiced Roasted Cauliflower & Kidney Bean Wrap
Pabulum shared: “In Pabulum we take a practical and integrated approach to promoting plant‑based eating across our menus. We combine recipe design, education, and client-led menu flexibility. A core part of our strategy involves enhancing traditional meat dishes by replacing 50% of the meat with pulses such as cannellini beans, kidney beans, and lentils. This is used across popular dishes including Bolognese, curries, tacos, and lasagne, which helps to boost fibre, plant protein, and micronutrients while supporting healthier and more sustainable choices.
Alongside this, we offer a wide range of vegetarian and vegan dishes, ensuring plant-based options are both varied and appealing. From vegetable curries and roasted vegetable fajitas to bean chillies, vegan sausages, and lentil loaves, these dishes are designed to be familiar, child-friendly and nutritionally balanced. Even staple pasta sauces are enhanced with cannellini beans to further increase fibre and nutrient density.
Our nutritionists and operations team also play a key educational role, delivering assemblies, tastings and school council sessions on topics such as “Colours of the Rainbow,” “Focus on Fibre,” “Good Food, Good Mood,” and “What is Sugar?”. These sessions help children build confidence and understanding around plant foods and balanced nutrition.
Schools are supported with flexible menu models, including optional plant-based days and the ability to prioritise vegan and vegetarian dishes within menu listings”
15
Chartwells
20% of the Chartwells menu is offered as plant-based, with the majority of dishes well-labelled. The engagement and communication received an A rating, with the sustainability report on the website quoting ProVeg and the Climate Commission about the need to urgently transition to plant-rich menus.
Menu highlights include:
- Onion Bhaji Burger
- Sweet Potato, Chickpea and Herb Roast
Chartwells shared their plant-based promotional work: Chartwells offers a core menu with a selector, giving schools greater choice while allowing menus to be tailored to individual needs. Chartwells has implemented meat-free Mondays and continues to develop a strong plant-forward offer, creating vegetarian and vegan dishes that are both delicious and appealing, while remaining nutritionally balanced and nutrient-dense. They have significantly reduced the amount of beef used across our menus; for example, their bolognese and beef burgers now contain a 50:50 blend of beef and lentils. They also utilise a wide range of plant-based proteins, including beans, pulses, lentils and Quorn. In addition, Chartwells is currently trialling carbon labelling on a selection of menus across West Sussex, supporting greater awareness of the environmental impact of food choices.
Chartwells is proud to support Veg Power and The Food Foundation’s campaign to encourage the UK to double its bean consumption over the next three years. The Big Bean Boost theme day was successfully supported across their units in November and beyond alongside pupil engagement through our Education Programme and sustainability module. In addition, their menus feature a wide range of bean-based dishes, with 13 new bean-led recipes being introduced for Spring/Summer 2026.
16
Harrison
The menu we reviewed featured a good number of well-described vegetarian options which have been incorporated into the main menu without a box or heading. Vegetarian and plant-based options are at the top of the menu on a daily basis, and
there is a weekly plant-rich day in place.
Menu highlights include:
- Cajun Style Sweet Potato Fritter
- Tikka Style Chickpea & Potato Cakes
We were not able to obtain a summary of Harrison’s plant-based promotional work in time to share it in the ranking.
17
Palmer & Howells
Palmer & Howells achieved an excellent score of 100% for dish descriptions on this menu and there is a plant-rich day once a week, with a free-flowing menu which encourages uptake of the V/VE options. They also offer a daily soup option, helping to boost the healthy benefits of vegetables.
Menu highlights include:
- Potato Gnocchi, Red Pepper and Spinach Frittata Bake
- Kung Pao Tofu Stir Fry with Peppers
- Cheese, Leek and Butternut Squash Oaty Crumble
We were not able to obtain a summary of Palmer & Howells’ plant-based promotional work in time to share it in the ranking.
18
Aramark
With a plant-rich day in place once a week, there are lots of tasty sounding dishes on the menu we reviewed, and V/VE options are placed at the top of the menu on a daily basis. The website highlights Aramark’s “climate-healthy plant-forward menu options through our Foodprint initiative”.
Menu highlights include:
- Sweet Potato and Chickpea Curry
- Garden Vegetable Curry
- Broccoli & Leek Pasty
Aramark shared: “Aramark’s commitment to plant‑based innovation continues to be a major focus across the business. They are actively expanding their range, improving recipes, and exploring new formats to ensure they meet growing consumer demand for sustainable, high‑quality alternatives. Alongside product development, they are investing in insights, supplier partnerships, and category growth initiatives that help them strengthen their plant‑based offering in both the short and long term. This ongoing work supports their wider ambition to offer customers more choice while driving positive environmental impact.”
19
Hutchison
Many dishes were well-described with V/VE dishes featured at the top of the menu on a daily basis, and 30% of main meals are plant-based. Their fruit and vegetables come from LEAF accredited suppliers.
Menu highlights include:
- Baked Creamy Mac ‘n Cheese
- Lentil & Stuffing Pastry Roll
- Tex-Mex Vegetable Fajita Wrap
We would have loved to hear more from Hutchison but they did not engage with us to provide further information for the current ranking. We have scored three of the menus that we could find online and used the highest scoring menu as representative of their best work in this area. They appear not to have any publicly available information on their website regarding the benefits of plant-based foods for sustainability and health. We have provided clear recommendations for improving their ranking score, and we look forward to extending our full range of free support to them when they are ready.
20
Apetito
20% of the main meals are plant-based, and there is thorough dish labelling throughout, with three days featuring a plant-based option in all meal categories.
Menu highlights include:
- Cauliflower, Spinach and Lentil Curry with White Rice
- Lentil & Vegetable Flaky Top Pie
- Lentil Bolognese with Penne Pasta
We were not able to obtain a summary of Apetito’s plant-based promotional work in time to share it in the ranking.
21
Wilson Jones
10% of the menu we reviewed featured plant-based options, with plant-rich options listed at the top of the menu five times.
Menu highlights include:
- Chickpea Fajita Wrap
- Cajun Quorn Pizza
- Italian Meatball Stew (listed as vegan)
We would have loved to hear more from Wilson Jones, but they did not engage with us to provide further information for the current ranking. They appear not to have any publicly available information on their website regarding the benefits of plant-based foods for sustainability and health. We have scored three of the menus that we could find online and used the highest scoring menu as representative of their best work in this area. We have provided clear recommendations for improving their ranking score, and we look forward to extending our full range of free support to them when they are ready.
22
Holroyd Howe
A high percentage of V/VE dishes were well-described on this menu, and negative terms for dishes were avoided. Carbon labelling is used to highlight the most planet-friendly dishes and soup is included daily, boosting nutritional content.
Menu highlights include:
- Spicy Gochujang Roasted Broccoli with Black Beans & Korean BBQ Sauce
- Quinoa & Chickpea Cake Served with Fattoush Salad & Garlic Dressing
- Shitake Mushroom Gyozas Served with a Sticky Soy Sauce
We were not able to obtain a summary of Holroyd Howe’s plant-based promotional work in time to share it in the ranking.
23
Taylor Shaw
29% of the dishes on the main menu we reviewed are plant-based, so students would be able to choose these without requesting a separate menu.
Menu highlights include:
- Jamaican Jumbled Curry Vegetables & Caribbean Dumplings
- Lentil Fritter Taco with Corn Tortilla, Tomato Sauce & Sunny Rice
- Creamy Bean & Vegetable Crumble with Roast Potatoes
We were not able to obtain a summary of Taylor Shaw’s plant-based promotional work for the ranking in time to share it, but information online suggests that Taylor Shaw have a character called “Planet Green” in their educational “Eativerse” programme which highlights sustainability; this is where plant‑based options and lower‑impact dishes are promoted as planet‑friendly choices.
24
Thomas Franks
Over half the dishes on the Thomas Franks menu we reviewed were well described according to the WRI recommendations, with a weekly plant-rich day in place, and soup offered daily in addition to the main menu.
- Mac and cheese and crispy onions
- Gnocchi with roasted vegetables & tomato sauce
- Freshly made Falafel burger with a yoghurt dressing & shredded lettuce
We were not able to obtain a summary of Thomas Franks’ plant-based promotional work ranking in time to share it in the ranking.
24
Wilson Vale
There is a plant-rich day in place once a week on the menu, meal categories
avoid negative terminology, and lunch options are presented as part of a free-flowing menu.
Menu highlights include:
– Cheese and Tomato Calzone.
We were not able to obtain a summary of Wilson Vale’s plant-based promotional work in time to share it in the ranking, but the website states that their plant-forward menu options meet consumer tastes and also reduce greenhouse gas emissions, minimise demand for water and land resources, and preserve natural habitats. As part of their efforts to create climate-healthy menus, many of their main dishes are now vegan or vegetarian. They have also created hundreds of new plant-based recipes, and reduced red meat in recipes.
25
Miquill
The menu we reviewed has weekly plant-rich day in place, with a positive “Friday Italian” description.
Menu highlights include:
- Cheesy Baked Bean Wrap
- 5 Bean & Lentil Chilli
- Cheese, Potato & Spring Onion Pasty
We would have loved to hear more from Miquill, but they did not engage with us to provide further information for the current ranking. They appear not to have any publicly available information on their website regarding the benefits of plant-based foods for sustainability and health. We have scored three of the menus that we could find online and used the highest scoring menu as representative of their best work in
this area. We have provided clear recommendations for improving their ranking score, and we look forward to extending our full range of free support to them when they are ready.
26
Vertas
There are daily vegetarian options on the menu, and Option 1 and Option 2 are used for the main and vegetarian categories, helping to make those choices more balanced. The majority of dishes avoided the negative labelling terms associated with reducing uptake of those options according to the WRI.
Menu highlights include:
- Eat Curious ‘chicken’, broccoli, pea & cream cheese pasta
- Cheesy Naan Bread Pizza
- Quorn Filled Bao Bun with Sticky Rice
We were not able to obtain a summary of Vertas’ plant-based promotional work for the ranking in time to share it, but the website makes a clear statement about including more vegetables for health: “This means every week, our menus feature at least six varieties of vegetables and salads, ensuring pupils have access to a diverse and appealing range of healthy options. We go the extra mile by incorporating additional vegetables into our composite dishes, including favourites from our ‘Life on the Veg’ and ‘Pulse’ menu specials. During the winter months, secondary school pupils can also enjoy a daily special of fresh, homemade vegetable-based soup, providing warmth and nutrition in equal measure. The Peas Please pledge on the School Food page links to the Food Foundation’s details of how more plants improve health.
27
Edwards & Blake
Nearly all the V and VE dishes avoid terms which have more negative associations, Option 1 and Option 2 are used to label the different rows of options (creating a better balance between them), and there is a daily vegetarian option available.
Menu highlights include:
- Boston BBQ Five Bean Stew with Sunny Rice
- Italian Quorn Meatballs served with Pasta
We would have loved to hear more from Edwards & Blake, but they did not engage with us to provide further information for the current ranking. They appear not to have any publicly available information on their website regarding the benefits of plant-based foods for sustainability and health. We have scored three of the menus that we could find online and used the highest scoring menu as representative of their best work in this area. We have provided clear recommendations for improving their ranking score, and we look forward to extending our full range of free support to them when they are ready.
28
Culinera
There is a daily vegetarian option available, with almost all dishes avoiding any negative terminology, adhering to the recommendations of the WRI. 18% of the menu is plant-based, with one day offering a VE main, side and dessert.
Menu highlights include:
- Roasted Pepper Fajita
- Potato and Onion Homity Pie
- Sweet Potato and Cauliflower Curry
We were not able to obtain a summary of Culinera’s plant-based promotional work in time to share it in the ranking.
29
Mellors
The 2 week menu we reviewed features a vegetarian option daily, and at the top of the menu for two days, 33% of the menu is plant-based, and a weekly plant-rich day is in place. 3 of 4 chef’s specials are V or VE options.
Menu highlights include:
- Sweet Potato, Cheese and Onion Pie
- Creamy Butternut Squash Pasta
- Chickpea and Vegetable Curry
We were not able to obtain a summary of Mellors’ plant-based promotional work in time to share it in the ranking, but the website states that “Mellors Catering Services runs the “Plant-Powered Kitchen by Mellors” initiative, which promotes plant-based foods through educational menus, pop-up events, and marketing materials in schools. They offer development chef classes teaching cooking basics, assemblies on healthy choices including smoothies via a “smoothie bike,” and the Mellors Big Red Bus for unique dining experiences. “Mellors’ Plant-Powered Pop-Ups are Lunchtime events with free plant-based samples to introduce dishes and discuss advantages. They support Public Sector Catering Plant-Based Week with articles on environmental, animal welfare, and health reasons for plant-based eating.”
30
Orian
There is a daily vegetarian option on the menu, and a high percentage of dishes were described without using the more negative descriptions which WRI recommends caterers avoid. The vegetarian option is at the top of the menu twice in a week, and the choices are presented as “Choice 1” and “Choice 2”.
Menu highlights include:
- Cauliflower Cheese Baked Yorkshire Pudding
- Roasted Vegetable Pasta with Homemade Tomato Sauce
ProVeg consulted with Orian on a collaboration called the “Cumbrian Carrot Connection” project; we are grateful for their insight into procurement and connecting schools with growers more closely.
We were not able to obtain a summary of Orian’s plant-based promotional work for the ranking in time to share it, but the website states that they provide plant-rich dishes on a daily basis and hold ISO 14001. Under Inclusivity in the “News” section of the website, Orian includes a plan for “Weekly plant-forward dishes” as part of its inclusivity strategy. Orian mentions decisively moving towards “Inclusive menu ranges (halal, plant-forward, allergen-safe)”.
31
ABM Catering
There is a free-flowing menu choice, which encourages better uptake of the V/VE options, and there is a daily vegetarian option on the menu.
- Mixed Bean Fajita
- Chickpea & Vegetable Biryani
We were not able to obtain a summary of ABM Catering’s plant-based promotional work in time to share it in the ranking, but ABM catering participated in a ProVeg training workshop in 2025.
32
The Pantry
On The Pantry menu we reviewed, when jelly is provided for dessert, it is VE, so suitable for all children, and most dishes avoid the more negative terminology for describing V/VE dishes. The menu is presented continuously, which encourages better uptake of the V/VE options presented.
Menu highlights include:
- Handmade Margherita Pizza with Slaw
- Butternut Wellington
- Cheesy Baked Bean Quesadilla with Oven Baked Chips
We were not able to obtain a summary of The Pantry’s plant-based promotional work in time to share it in the ranking, but our online research tells us that the caterer’s super-salad bars, which feature the likes of steamed leeks with lemon vinaigrette, curry potato and cauliflower, and festive vegan sprout slaw, have proven to be a success across all age groups.
33
Academy Food
Over half the menu avoided the more negative terms which the WRI recommends avoiding for dish descriptions, and there is a daily vegetarian option on the menu.
Menu highlights include:
- Vegetable Rainbow Pizza
- Cheesy Potato Pie
We would have loved to hear more from Academy Food, but they did not engage with us to provide further information for the current ranking. We have scored three of the menus that we could find online and used the highest scoring menu as representative of their best work in this area. We have provided clear recommendations for improving their ranking score, and we look forward to extending our full range of free support to them when they are ready.
34
Relish
The majority of dishes follow the WRI recommendation of avoiding the more negative V/VE dish descriptions, there is a daily vegetarian option available, which is presented at the top of the menu twice, and there is one plant-rich day on the menu.
Menu highlights include:
- Vegetable Samosa Pie
- Katsu Curry
- Singapore Stir Fry
We were not able to obtain a summary of Relish’s plant-based promotional work in time to share it in the ranking.
35
Principals
The majority of dishes follow the WRI recommendation of avoiding the more negative V/VE dish descriptions, there is a daily vegetarian option available, and a good number VE options seem to be available, with menu highlights including a Country Vegetable & Bean Pie.
We would have loved to hear more from Principals Catering, but they did not engage with us to provide further information for the current ranking. They appear not to have any publicly available information on their website regarding the benefits of plant-based foods for sustainability and health. We have scored three of the
menus that we could find online and used the highest scoring menu as representative of their best work in this area. We have provided clear recommendations for improving their ranking score, and we look forward to
extending our full range of free support to them when they are ready.
36
Independent Catering
26% of the menu appears to be plant-based, with a daily vegetarian option in place.
Menu highlights Include:
- Hoi Sin Stir Fried Vegetables
- Homemade Chickpea Burger in a Bun
- Winter Vegetable Stew Served in a Yorkshire Pudding
We would have loved to hear more from Independent Catering, but they did not engage with us to provide further information for the current ranking. They appear not to have any publicly available information on their website regarding the benefits of plant-based foods for sustainability and health. We have scored three of the
menus that we could find online and used the highest scoring menu as representative of their best work in this area. We have provided clear recommendations for improving their ranking score, and we look forward to extending our full range of free support to them when they are ready.
Thank you for reading our Contract Caterer Ranking results. For questions about the ranking, please reach out to Awards and Engagement Manager, Alex Jemison: [email protected]
- Scarborough, P., M. Clark, L. Cobiac, et al. (2023): Vegans, vegetarians, fish-eaters and meat-eaters in the UK show discrepant environmental impacts. Nature Food doi:10.1038/s43016-023-00795-w
- Kustar, A. & D. Patino-Echeverri (2021): A Review of Environmental Life Cycle Assessments of Diets: Plant-Based Solutions Are Truly Sustainable, even in the Form of Fast Foods. Sustainability 13(17), 9926.
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- Clark, M., M. Springmann, M. Rayner, et al. (2022): Estimating the environmental impacts of 57,000 food products. Proceedings of the National Academy of Sciences 119(33), e2120584119. doi:10.1073/pnas.2120584119
