National Vegetarian Week 2016 has kicked off and, in line with the awareness week, leading bespoke hospitality provider Bennett Hay is encouraging businesses to be 'flexitarian' with its catering offering, in order to meet the demands associated with this new trend. Flexitarians (aka Flexible Vegetarians) have a plant-based diet with the occasional addition of meat.
According to the National Diet and Nutrition Survey, around 2% of the UK population is vegetarian, which is more than 1.2 million people. However, more and more non-vegetarians are also opting for meat free options.
Last year, a popular high-street chain experienced a 12.5% increase in sales of vegetarian sandwiches and salads over a six-month period - whereas the number of vegetarians remained fairly consistent. Health, therefore, appears to be the leading driver behind the changing dietary landscape.
The NHS states that a shift to lower-meat diets in the UK could prevent 45,000 early deaths each year and save the NHS over £1.2bn per annum. As such, the role of food is as much about preserving health as it is about ethics and responsible sourcing.
Campaigns such as ‘National Vegetarian Week’ and ‘Meat Free May’ reiterate the health benefits associated with such cuisine. Compared with omnivorous diets, a varied vegetarian diet contains less saturated fatty acids, cholesterol, and more folate, fibre, antioxidants, phytochemicals and carotenoids.
Research studies have found that vegetarians have a lower incidence of obesity, heart disease, high blood pressure and type II diabetes. Opting for plant-based menu options can, therefore, prevent disease, prolong life expectancy and generally improve health and wellbeing.
There is also the persuasive environmental argument for the less and better meat diet. Recent studies of the footprint of UK dietary choice at Lancaster University have shown that going vegetarian might cut the greenhouse gas footprint by 25 per cent. Eating more vegetables and less meat isn’t just healthier, it could reduce carbon footprint and save precious resources like fresh water and fossil fuel.
Due to a combination of a heightened focus on healthy eating and sustainability, consumers are now seeking more vegetarian food options, which carries implications for workplace restaurants. Given that the trends driving interest in meat free options is likely to continue, hot lunch offers, freshly made pre-packed products as well as hospitality menus should all feature more attractive plant-based options.
Bennett Hay’s vegan Falafacado wrap from their Restore range has recently proven a big hit with all customers, vegetarians, vegans and flexitarians alike. This shows that innovative food design is key to both thoughtfully respond to and successfully drive the flexitarian trend.
“As part of National Vegetarian Week, we’re championing the ‘be a Flexitarian’ initiative,’ said Bennett Hay’s Co-Founder, Anthony Bennett. “This is designed to encourage companies, both large and small, to give colleagues and customers the tasty, affordable, and convenient meal solutions they seek.”
Bennett Hay has recently received Two Stars in its first Food Made Good Rating by the Sustainable Restaurant Association (SRA); securing an impressive 93% in ‘healthy eating’. Innovative contract caterers have proven they are able to meet the demands of the modern workforce, while simultaneously ensuring the food on offer is nutritionally rich and beneficial to health.