National Vegetarian Week:
why more menus are going plant-based
By Mike Meek, Procurement & Sustainability Director, & Tess Warnes, Registered Dietitian
Vegetarianism and plant-based eating are on the rise – and for good reason. As we celebrate National Vegetarian Week, now is the ideal time to explore the growing movement…
Why National Vegetarian Week matters for caterers
With increasing awareness of the health, cost, and environmental benefits of reducing meat consumption, National Vegetarian Week is a valuable opportunity for foodservice operators to evaluate and evolve your offer.
In the UK, around 11% of the population are vegetarian, and 3% follow a vegan or plant-rich diet, according to The Vegan Society. Uptake is highest in London, the South West, and the North East, with motivations ranging from animal welfare (57%) to physical health (52%) and the environment (48%).
But there’s another, more practical reason caterers are turning to plants: rising meat prices.
Meat costs are driving change
In April 2025, deadweight beef prices hit record highs. While they’ve since dipped by 8.9%, prices still sit at £6.50/kg – 32.5% higher than last year.
The cause? A tighter cattle supply. Defra reports a 4% year-on-year decline in cattle and calf slaughter between January and April 2025.
This decline is largely attributed to increased slaughter activity in the previous year, as many farmers sought to generate cash to offset rising input costs by sending more cattle to market early.
With input costs continuing to rise, many producers have chosen not to restock, resulting in a reduced number of animals available for slaughter and ongoing upward pressure on prices.
All these factors are increasing the decision to move to plant-rich eating. And what are the advantages?
Health benefits of going plant-based
Aligning with the aims of National Vegetarian Week, the Eatwell Guide recommends diversifying protein intake by increasing consumption of beans, pulses, tofu, and plant-based meat alternatives, alongside wholegrains, fruit and veg, and sustainably sourced fish. This should be done whilst limiting consumption of foods high in fat, salt, and sugar.
A recent study found that adopting these habits could dramatically reduce rates of type 2 diabetes, coronary heart disease, stroke and cancer.
Protein is often the biggest concern when reducing meat, but as Tess Warnes explains:
“Beans and lentils are particularly nutritious, often described as power houses for nutrition as they are high in protein, fibre and micronutrients as well as having the bonus of being cheap. Other plant-based sources that are particularly high in protein are tofu, edamame beans, tempeh and Quorn. Fibre is of key importance and vegetable proteins are high in fibre, so dishes with these ingredients will cover both requirements.”
Key tips to remember:
- Plant-based ingredients are lower in saturated fats than meat
- Look for vegetarian/vegan brands which are fortified with iron and B12 (meat is high in these nutrients)
- Watch the salt content – opt for plain mycoprotein (Quorn), soya mince/pieces and tofu wherever possible, as these are less processed and lower in salt
Environmental impact: a clear case for plants
As well as the obvious health benefits, there are also clear environmental benefits to adopting a more plant-rich diet, particularly when you consider that 1kg beef emits the equivalent of 60kg of carbon dioxide, whereas 1kg of root vegetables is equivalent of 400g of carbon dioxide, 150 times less carbon intensive than beef.
In fact, 70% of deforestation is linked to our agricultural practices, with some of our most biodiverse and species-rich places being replaced with single species crop plantations. 62% of biodiversity loss is attributed to agriculture.
As Mike Meek explains:
“With strong evidence to support the overconsumption of meat being harmful to human and environmental health, adopting a more plant-based diet will make food systems more sustainable. For consumers to keep within their planetary boundaries (i.e. no net environmental damage), no more than 98g of red meat and 203g of poultry should be consumed weekly. Despite this, high-income countries surpass necessary nutritional requirements, consuming double this.”
Making plant-based practical and delicious
Caterers now have access to a wide variety of innovative and sustainable meat-free products.
One of the best? Eat Curious, discovered by allmanhall in partnership with Vegetarian Express. This UK-based brand produces minimally processed, high-protein plant-based products made from just three ingredients: pea protein, fava bean protein, and salt – no isolates, no chemical shortcuts.
Even better?
- They’re ambient, so cost-effective
- The climate impact is just 1kg CO₂e per kilo of product when hydrated
With a growing bank of delicious recipes, the Eat Curious team can help you to create everything from a delicious cottage pie to a Moroccan-inspired warm salad with chickpeas.
Get inspired: try allmanhall’s Hero Recipes
Spotlight on innovation: The Brighter Burger
One standout example of how plant-rich eating is evolving is The Brighter Burger.
Made from 100% plant-based ingredients, The Brighter Burger is designed to deliver on flavour, texture, nutrition, and sustainability – without compromise. It’s high in protein, a source of fibre, and lower in saturated fat compared to traditional beef burgers.
Our revolutionary burger only emits 0.34kg CO2e compared to 5.77kg CO2e in a standard beef burger. That’s a 94% reduction in carbon emissions, making The Brighter Burger a truly sustainable choice.
What sets it apart?
- Clean label: no artificial additives or overly processed ingredients
- Reduced environmental impact
- Versatile and easy to prepare – ideal for schools, care homes, or busy hospitality kitchens
The Brighter Burger is not only a hit with diners, but also supports caterers in meeting health, climate, and cost goals. It’s a perfect example of how menu innovation and sustainability can go hand in hand.
Plant the change: make menus matter
As we mark National Vegetarian Week, there’s never been a better time to reimagine menus with plant-rich ingredients that are nutritious, cost-effective, and better for the planet.
From health benefits and rising meat costs to environmental urgency and product innovation, the shift towards sustainable, plant-forward catering is not just a trend – it’s a transformation.
With trusted partners like Vegetarian Express and pioneering products like Eat Curious and The Brighter Burger, allmanhall are here to support you every step of the way.
Take the next step towards a healthier, more sustainable food future. Browse our Hero Recipes for inspiration or speak with your Client Relationship Manager to explore plant-rich solutions tailored to your operation. Let’s work together to create dishes that delight your diners, support your goals, and celebrate the spirit of National Vegetarian Week – and beyond.