DOCSLIB.ORG

The PETA Guide to Introducing Vegan Options

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The PETA Guide to Introducing Vegan Options © Dreamstime.com | Andreeacraciun | © Dreamstime.com © Dreamstime.com | Shomova © Dreamstime.com Vegan Vegan Options Introducing THE GUIDETO © Harvester 2019 © Dreamstime.com | Irontrybex © Dreamstime.com © Zizzi © Harvester 2019 Introduction CUSTOMERS WANT YOU’LL IMPROVE YOUR HEALTHY CHOICES ETHICAL PROFILE There’s no doubt that interest in vegan food is booming, 3. 6. and a growing number of restaurants – from chains such as Considering that plant-derived foods are often naturally low Consumers are rightly shocked when they PizzaExpress and Vintage Inns to fine-dining establishments such in fat and contain no cholesterol, it’s no wonder that many learn about the grim lives and violent deaths as Gauthier Soho and Liverpool’s The Art School – now offer a people look for healthy vegan meals when they eat out. of animals raised for their flesh, eggs, or milk variety of vegan dishes, including all-important desserts. Accomplished athletes such as tennis star Serena Williams, as well as those hauled from the oceans. One ultramarathon runner Scott Jurek, and cage fighter Mac of the most popular videos on PETA’s website Vegans don’t consume meat, dairy “products”, eggs, honey, Danzig stay in top form by eating vegan. According to the is “Glass Walls”, narrated by Paul McCartney, or any other food derived from animals. A vegan diet can (and British Medical Association, people who eat meat and dairy detailing the suffering of animals raised for should) contain a wide variety of vibrant, nutritious foods, “products” are more likely to suffer from obesity, high blood food. Time and time again, investigations by including vegetables, grains, pulses, nuts, seeds, and fruits. pressure, and coronary heart disease – which is preventable PETA affiliates have shown that animals on so- and, in some cases, reversible simply by adopting a plant- called “high-welfare” and “free-range” farms PETA has put together this guide to help businesses reach the based diet. also suffer greatly. growing vegan market. © Dreamstime.com | Sonyakamoz © Dreamstime.com 4. VEGANS WILL ADVERTISE FOR YOU 7. IT TASTES GREAT Word of mouth is a powerful advertising tool, and vegans Vegan food is delicious! In 2015, GQ magazine are an enthusiastic bunch. When they realise that a restaurant declared that the best burger in the world just serves tasty vegan menu items, they spread the word, often happened to be vegan. Bill Gates, who has via social media. In the first half of 2018, #vegan was the invested in Beyond Meat, a US plant-based OFFER VEGAN OPTIONS? biggest food trend on social media. meat start-up, noted that he couldn’t tell the Why difference between chicken flesh and the brand’s vegan chicken, saying, “What I was experiencing was more than a clever meat VEGAN FOODS ARE MORE substitute. It was a taste of the future of food.” 1. VEGAN FOOD IS IN DEMAND 5. ENVIRONMENTALLY SUSTAINABLE Animal agriculture takes up about a third of the world’s land, Google Trends indicates that searches for the and the majority of the Earth’s soya crop is fed to animals 8. THE FUTURE IS VEGAN word “vegan” are now three times as prevalent raised for their flesh, milk, or eggs. Ninety-two per cent as those for “vegetarian”. In April 2018, the more water is used in the production of an average beef Most of the world’s biggest food companies – number of vegans in the UK was estimated to burger than in that of a soya patty. And it takes 72 per cent including Tyson Foods, Perdue, Cargill, General be 3.5 million, an increase of 700 per cent more water to produce a litre of cows’ milk than it does to Mills, Kellogg’s, Danone, The Coca-Cola over the past two years. One-third of British make the same amount of soya milk. The United Nations Company, PepsiCo, Unilever, and Nestlé – are adults are vegan, vegetarian, or actively has concluded that a global shift towards vegan eating is investing in plant-based products or have their reducing the amount of meat they eat. An necessary in order to combat the worst effects of climate own vegan range. Celebrity chef Jamie Oliver said, Opinium poll commissioned by PETA found change. More and more companies (for example, IKEA, “[T]he future is a plant-based diet.” Sales of meat that 76 per cent of British 18- to 34-year-olds Hilton, and Google) are serving vegan food in order to lessen have been falling in the UK for decades, while are interested in trying more vegan foods. their environmental impact and reduce their carbon footprint. sales of vegan foods have grown year after year. 2. IT’S MORE INCLUSIVE Adding more vegan options to your menu will widen In April 2018, the number of vegans in your customer base and ensure you have something for everyone. Vegan options are great because they can be the UK was estimated to be 3.5 million, © Pieminister enjoyed by most people, including vegetarians, flexitarians, those who avoid eggs and dairy “products” for any reason, and an increase of 700 per cent over the even the most ardent meat-eaters. past two years. © Dreamstime.com | Mustipan © Dreamstime.com ’s 5. SATISFY THEIR SWEET TOOTH 6. (PLANT-BASED) MILK IT! Everyone likes to Offering soya, nut, or oat indulge a bit when milk for tea and coffee Top 10 Tips Zizzi © FOR SUCCESSFUL VEGAN OPTIONS eating out. Sorbet is easy and gives dairy- and fruit salad are avoiding guests the full fine but not as dining experience. Many © Costa exciting as this hot chocolate powders COSTA’S VANILLA egg- and dairy-free are also suitable for vegans LATTE, MADE WITH delight from Zizzi. when mixed with plant milks. COCONUT OR 1. LEAVE NO TRACE (INGREDIENTS) ZIZZI’S STICKY ALMOND MILK CHOCOLATE & Recipes made with an incidental amount of animal-based PRALINE TORTE ingredients are a missed opportunity. Making tiny tweaks can open YO! SUSHI up your menu to even more customers. No one is choosing foods SWITCHED TO VEGAN because there’s a little bit of milk or egg in them, but there are MAYONNAISE IN ITS AVOCADO certainly people who are not choosing them for that very reason. © YO! Sushi MAKI AND OTHER PREVIOUSLY 7. KEEP IT CLEAN JD WETHERSPOON PUBS VEGETARIAN MENU ITEMS, MADE LIFE EASIER FOR STAFF AND MAKING THEM SUITABLE CUSTOMERS BY SWITCHING TO A © JD Wetherspoon FOR VEGANS. You don’t need a separate kitchen to VEGAN NAAN RECIPE, ALLOWING VEGAN prepare vegan foods. With due diligence DINERS TO ORDER ITS AWARD-WINNING (and separate deep fryers), the risk of SWEET POTATO, CHICKPEA, AND cross-contamination can be minimised. SPINACH CURRY WITHOUT HAVING 2. DARE TO BE DIFFERENT 3. PLAY TO YOUR Making a dish vegan from the start is the TO SUBSTITUTE. best way to keep things simple and inclusive, Everyone is STRENGTHS as swapping out ingredients to make a meal looking for the vegan can be confusing for customers and staff. full experience There are vegan versions when dining out, of virtually every animal- and businesses derived food – from © Sutton and Sons SUTTON AND offering vegans Parmesan cheese to SONS’ VEGAN something a bit caviar and even prawns. Pizza FISH AND different will restaurant? Add vegan cheese and CHIPS stand out among meats. Known for fish and chips? Try 8. “BUTTER” THEM UP 9. BE ON TREND PIZZAEXPRESS’ © PizzaExpress the competition. vegan fish. Sutton and Sons – a traditional VEGAN PULLED- CAFFÈ NERO’S Hummus and chippy chain – created quite a stir when it Cooking with vegetable oil and Search for #vegan on social JACKFRUIT VEGAN CHEESE, falafel are tasty offered vegan fish and chips made with offering dairy-free spreads is more media and you’ll find an PIZZA PESTO, AND Greggs © © Caffè Nero Caffè © TOMATO TOASTIE but ubiquitous. banana blossoms. Just a few months later, inclusive than using butter. Dominic array of exciting new vegan food GREGGS’ VEGAN Teague, executive chef at Indigo at Come up with it made one of its locations entirely vegan SAUSAGE ROLL FEATURES trends. Jackfruit is a great alternative something more to keep up with demand. FLAKY PASTRY WITH One Aldwych, a high-end, completely to pork and lamb, Buddha bowls are the original and you’ll get repeat customers in return. A BUTTERY TASTE dairy-free restaurant, uses rapeseed oil new salads, and everyone is going crazy for WITHOUT ANY DAIRY for his mashed potatoes and says they vegan steak! Vegans and non-vegans alike ‘PRODUCTS’ are “still amazing but healthier”. are buzzing about these innovative dishes. 4. PACK IN THE PROTEIN THE GRINGO VEGAN BURGER AT Manger A Pret © If you’re creating a vegan version of an ANNIE’S BURGER SHACK, Announcing new vegan menu items by posting photos of existing dish, replacing the meat with WHERE EVERY BURGER 10. GET SOCIAL them (tagged #vegan) on social media is a sure-fire way beans, tofu, tempeh, or vegan meat ON THE MENU CAN BE PRET A to spread the word about your business. There are many MADE VEGAN MANGER’S (as opposed to just removing it) will help VEGAN MAC & prominent vegan Facebook groups that are always keen to share new finds and make the meal healthy, filling, and appealing. GREENS promote them, and vegans have a huge presence on Instagram. ©Annie’s Burger Shack Create delicious vegan pastry by using a plant milk instead of cows’ EGGS PASTRY milk and vegan margarine instead of butter. Tofu is an excellent alternative THERE’S A to eggs in a number of dishes, such as scrambled eggs. There are also many ways to substitute eggs when baking, and black There has been a revolution salt can be used to impart an in vegan fish products.
Load more

Recommended publications
  • Differences in Energy and Nutritional Content of Menu Items Served By
    RESEARCH ARTICLE Differences in energy and nutritional content of menu items served by popular UK chain restaurants with versus without voluntary menu labelling: A cross-sectional study ☯ ☯ Dolly R. Z. TheisID *, Jean AdamsID Centre for Diet and Activity Research, MRC Epidemiology Unit, University of Cambridge, Cambridge, United a1111111111 Kingdom a1111111111 ☯ These authors contributed equally to this work. a1111111111 * [email protected] a1111111111 a1111111111 Abstract Background OPEN ACCESS Poor diet is a leading driver of obesity and morbidity. One possible contributor is increased Citation: Theis DRZ, Adams J (2019) Differences consumption of foods from out of home establishments, which tend to be high in energy den- in energy and nutritional content of menu items sity and portion size. A number of out of home establishments voluntarily provide consumers served by popular UK chain restaurants with with nutritional information through menu labelling. The aim of this study was to determine versus without voluntary menu labelling: A cross- whether there are differences in the energy and nutritional content of menu items served by sectional study. PLoS ONE 14(10): e0222773. https://doi.org/10.1371/journal.pone.0222773 popular UK restaurants with versus without voluntary menu labelling. Editor: Zhifeng Gao, University of Florida, UNITED STATES Methods and findings Received: February 8, 2019 We identified the 100 most popular UK restaurant chains by sales and searched their web- sites for energy and nutritional information on items served in March-April 2018. We estab- Accepted: September 6, 2019 lished whether or not restaurants provided voluntary menu labelling by telephoning head Published: October 16, 2019 offices, visiting outlets and sourcing up-to-date copies of menus.
    [Show full text]
  • Pizza and Italian Restaurants - UK - October 2019
    Pizza and Italian Restaurants - UK - October 2019 The above prices are correct at the time of publication, but are subject to Report Price: £1995.00 | $2693.85 | €2245.17 change due to currency fluctuations. “The rising costs of operating sit-down venues will be unsustainable for some pizza and Italian restaurants in the long run. Instead of adding more restaurant sites, operators will focus on two areas: enhancing the dining experiences at their flagship stores and expanding their delivery catchment areas through third-party delivery companies.” - Trish Caddy, Senior Foodservice Analyst This report looks at the following areas: BUY THIS • Tiered pricing matters REPORT NOW • The destination restaurant model • Meet customers where they live VISIT: For the first time, 2019 will see the majority of pizza/Italian restaurant sales coming from the takeaway store.mintel.com sector. The rising cost of operating sit-down venues will be unsustainable for some pizza and Italian restaurants in the long run. Instead of adding more restaurant sites, operators will focus on two areas: enhancing the dining experiences at their flagship stores and expanding their delivery catchment areas CALL: through third-party delivery companies (eg Deliveroo, Uber Eats). EMEA +44 (0) 20 7606 4533 Brazil 0800 095 9094 Americas +1 (312) 943 5250 China +86 (21) 6032 7300 APAC +61 (0) 2 8284 8100 EMAIL: [email protected] This report is part of a series of reports, produced to provide you with a DID YOU KNOW? more holistic view of this market reports.mintel.com © 2019 Mintel Group Ltd. All Rights Reserved. Confidential to Mintel.
    [Show full text]
  • 24 Tips for Feeding Veggies and Vegans at Barbecuesаа
    24 tips for feeding veggies and vegans at barbecues It doesn't have to be stuffed mushrooms and salad More From Fashion, Hair & Beauty, Sex and Relationships :: Cosmopolitan UK 538 Barbecues are a really fun excuse to get together, enjoy good weather and have great company. However, if you're hosting a BBQ, you may experience the sinking feeling of cluelessness when it comes to veggie or vegan options. Luckily, I'm a long­time vegan and have found lots of great alternatives to meaty burgers that are simple to cook and delicious. Plus, I've got some little tips to get you around tricky areas, like meat­veg contamination and food mix­ups. Trust me: cater well for a veggie or vegan at a BBQ and they'll appreciate it big time. 1. There are now many options for meat substitutes that cook just as well as the real deal on the barbecue, from vegetable protein shaped into sausages and burgers to tofu. Don't be afraid to start cooking them indoors before taking them to the barbecue – it'll save time. 2. If using tofu, buy a firm type as it retains its shape best (Cauldron tofu is firm and is readily available in supermarkets.) Pat the tofu with kitchen roll before use to get any excess moisture out. It'll absorb more flavour that way. 3. For cheesy burgers and sausages, try Yorkshire­based company HECK's's veggie range, available in Waitrose and online. They also do vegan quinoa balls, which would make a great side or veg kebab bulker.
    [Show full text]
  • Final-DDC-PDF.Pdf
    @switch4good Hello, and welcome to the Ditch Dairy Challenge! Whether you’re all-in or a bit skeptical, we want you to have the best experience possible, and we’re here to help. This isn’t your typical challenge—you won’t feel like you’re grinding it out to feel better once it’s complete. You’re going to feel awesome both during and after the 10 days—it’s incredible what ditching dairy can do for our bodies. Use this guide curated by our Switch4Good experts for quick tips and information to make the most of this challenge. From nutrition to recipes, OUR experts have got you covered! Don’t forget to document your journey on Instagram and tag #DitchDairyChallenge. Protein facts How Much Protein Do I Need? Recommended Daily Amount = 0.8 grams of protein per kilogram of bodyweight (or 0.4 grams per pound) FUN FACTS If you’re eating a 2,000-calories-a-day diet and only ate broccoli, you’d get 146 grams of protein per day! Even a full day’s worth of plain mashed potatoes would give you 42 grams of protein per day. TOO MUCH Too much protein can stress the liver and kidneys. PROTEIN It can also cause stomach issues, bad breath, and weight gain. Proteins are made of 22 amino acids or “building blocks.” Our bodies can produce 13 of these, and 9 we synthesize from food (like plants). What Are Complete Proteins? Complete proteins contain all 9 essential amino acids that our body cannot make. Thankfully, If you eat enough calories and a variety of plant-based foods, you don’t have to worry! But, if you’re curious: tofu, tempeh, edamame, soy milk, quinoa, hemp seeds, and chia seeds (which is really just the beginning!).
    [Show full text]
  • Issue 4 Download Report
    ISSN 1744-6988 04 EXPERT 9 771744 698037 ADVICE * Brand profi les * Interviews * Industry trends What Franchise * Franchise directory £3.99 VOLUME 14 ISSUE 4 www.what-franchise.com* FINANCIAL FOCUS PERFECT Keeping accurate FIT accounting records is The transition from easier than you think HM Forces to franchisee Smart Route to Business MULTI-UNIT OWNERSHIP FRANCHISING The documents and The pros and cons of processes would-be expanding your business franchisees need to be aware of Getting the LATER LIFE DEAL DONE ENTREPRENEURS The mechanics of Life is far from over selling your franchise once you hit 50 Stelios Haji-Ioannou The entrepreneur making franchise success easy PAGE REDUNDANCY PAGE BEFORE PAGE KEYS TO 14 VICTIM? 6 YOU INVEST 26 SUCCESS What a franchise could The questions to ask your Top tips for aspiring o er you prospective franchisor franchisees WHAT FRANCHISE 14_4_WHAT FRANCHISE 07/09/2018 17:01 Page 2 2019... A Gap in the market for a national We are moving rapidly into franchise premium craft bakery with multiple store openings in 2019 and a significant new store A proven concept that has been pipeline in the next 5 years established for 150 years, with over 70 stores in varied formats across We have the infrastructure multiple counties and several industry and turnkey model to act fast WHAT FRANCHISE 14_4_WHAT FRANCHISE 07/09/2018 16:20 Page 3 WHAT FRANCHISE 14_4_WHAT FRANCHISE 07/09/2018 16:14 Page 4 What Welcome... Franchise In this issue, we showcase how buying a franchise can help victims of redundancy, ex-forces personnel and the over-50s become their own bosses.
    [Show full text]
  • 172 SQ FT Unit 1A
    UNIT 1A 172 sq ft STUART STREET NOW AVAILABLE! MERMAID QUAY THE UNIT At the heart of Cardiff Bay, Mermaid Quay is a vibrant This newly constructed unit has a glazed shop front and mix of restaurants, bars & cafés in a stunning waterfront basic fit out including panelled ceiling with integral lighting location together with day-to-day & luxury services, and vinyl floor. Power points and a water connection point national retail chains & independent boutiques. are also provided. The kiosk is suitable for both A1 and A3 use. Major multiples include Bill’s, Carluccio’s, Costa, Cote, Frontage: 9 ft 7 in GBK, Las Iguanas, Nando’s, Pizza Express, Starbucks, Shop depth: 16 ft 5 in Strada, wagamama & Zizzi. Shop width: 11 ft max Stuart Street is a busy pedestrianised street that runs from Floor area: 172 sq ft the Mermaid Quay car park to the waterfront. Rent £900 per calendar month including service charge + VAT. Tenure, service charge & rates Details on request. JOLYONS Contact us & CWTCH BAR B BUS STOP DUCHESS OF DELHI WALES MILLENNIUM For further information about this unit, please visit CENTRE TAXI RANK our website www.mermaidquay.co.uk/commercial GROUND FLOOR ELI JENKINS PH TESCO EXPRESS Customer lifts DOMINO’S or contact our agents: Stairs to first floor, public access PIZZA Mermaid Mermaid Quay TAYLORS ESTATE MOKSH Quay Units AGENTS OCEAN BUILDINGS JRC GLOBAL BUFFET TOP GUN FISH & CHIP RESTAURANT ROALD DAHL PLASS Philip Hughes Davies FABULOUS WELSHCAKES BUTE WALK t: 029 2050 4009 POLKA DOT VIP UNIT 13 LADBROKES m: 07774 720430 GOURMET PAVERS
    [Show full text]
  • Code Menu Items Ingredient List Monday Selections (Soups Are
    Updated 6.15.2021 Code Menu Items Ingredient List Monday Selections (Soups are served with bread roll) ● Chicken ● White Bean ● Onion ● Gluten-Free Pasta Shells: Corn flour, Rice flour, Mono and Diglycerides ● Vegan Cheese Sauce: Corn Flour, Water, Inactive Yeast, Rice Milk, Imitation Cheese (FILTERED WATER, COCONUT OIL, MODIFIED CORN AND POTATO Creamy Chicken STARCH, POTATO STARCH, FERMENTED CHAO M236 Alfredo TOFU SOYBEANS, WATER, SALT, SESAME OIL, CALCIUM SULFATE, SEA SALT, NATURAL FLAVOR, OLIVE EXTRACT ANTIOXIDANT USED AS A PRESERVATIVE AND BETA CAROTENE COLOR.) ● Whole Wheat Fettuccine - DURUM SEMOLINA, NIACIN, FERROUS SULFATE IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID. ● Mushroom ● Garlic ● Bean ● Mushroom ● Gluten-Free Pasta Shells: Corn flour, Rice flour, Mono and Diglycerides ● Vegan Cheese Sauce: Corn Flour, Water, Inactive Yeast, Rice Milk, Imitation Cheese (FILTERED WATER, M237V Vegan Alfredo COCONUT OIL, MODIFIED CORN AND POTATO STARCH, POTATO STARCH, FERMENTED CHAO TOFU SOYBEANS, WATER, SALT, SESAME OIL, CALCIUM SULFATE, SEA SALT, NATURAL FLAVOR, OLIVE EXTRACT ANTIOXIDANT USED AS A PRESERVATIVE AND BETA CAROTENE COLOR.) ● Onion • Turkey • Whole Grain Millet • Celery M144 Turkey Bean Chili • Carrots • Onion • Beans • Red Bell Pepper 1 • Corn • Tomato Sauce • Cumin • Bay Leaves • Chili Powder • Paprika • Chicken Broth ● Cheddar Cheese • Tofu • Whole Grain Millet • Celery • Carrots • Onion • Beans • Red Bell Pepper M145V Tofu Bean Chili • Corn • Tomato Sauce • Cumin • Bay Leaves • Chili Powder • Paprika • Chicken Broth
    [Show full text]
  • A Good Source of Calcium for Babies and Children Dr Miriam Martinez-Biarge, Paediatrician
    a good source of calcium for babies and children Dr Miriam Martinez-Biarge, Paediatrician The best sources of calcium in plant-based diets are green vegetables rich in calcium and low in oxalate (as oxalate binds to calcium and impairs absorption). These green vegetables (broccoli, kale, spring greens, cavolo nero, Brussels sprouts, pak choi…) provide not only calcium but also many other nutrients and health benefits and should be part of our daily diet. However parents usually struggle to get their children to eat green veggies and frequently become over-anxious about it. Forcing or bribing our kids to eat vegetables - or any other kind of food – is almost always ineffective and can even be counter-productive. A much better strategy is to keep serving a wide variety of green vegetables at meal times, but without pressuring our children to eat them. We do not need to give any positive or negative reinforcement; we just need to offer these foods consistently and of course eat them ourselves! Sooner or later our children will become curious, will start trying these foods and will end up liking them. Every child needs their own time, so be patient. In the meantime, how can we make sure that our children are getting all the calcium they need? Breast milk (or formula milk if breast milk is not available) provides enough calcium for babies younger than one year therefore they do not need any other source of this nutrient. However as children start eating more solid foods and less milk we will have to introduce other calcium-rich foods in their diets.
    [Show full text]
  • B3cafe.Com B3cafe 3022 Corrine Drive • Orlando, Fl 32803 • 407-427-1440
    B3CAFE.COM B3CAFE 3022 CORRINE DRIVE • ORLANDO, FL 32803 • 407-427-1440 PREMIUM SALADS PREMIUM SANDWICHES CAESAR SALAD BETTINI PANINI 10 HALF 6.50 / FULL 8.50 Mozzarella cheese, salami, pepperoni, ham, and pesto Romaine, Asiago cheese, and on locally sourced ciabatta bread and hot pressed. croutons tossed in Caesar dressing. BLT 9.75 COBB SALAD Your choice of bacon or veggie bacon, romaine, HALF 8 / FULL 10 vine ripe tomatoes, and guacamole on wheat toast. Romaine, vine ripe tomatoes, red onions, carrots, cucumber, blue cheese, hard boiled eggs, croutons, turkey, and bacon. CAPRESE PANINI 9.75 Blue cheese dressing served on the side. Mozzarella cheese, vine ripe tomatoes, fresh basil, and balsamic dressing on locally GREEK SALAD sourced ciabatta bread and hot pressed. HALF 7 / FULL 9 THE IVAN 10 Romaine, Greek olives, vine ripe tomatoes, Ham, turkey, yellow mustard, dill pickles, and provolone red onions, cucumbers, banana peppers, and feta cheese. cheese in a wheat wrap and hot pressed. Make it vegetarian Greek dressing served on the side. (May contain pits) by subbing vegan sliced meat for the ham and turkey. HARVEST SALAD TOUR OF CALIFORNIA 10 HALF 8 / FULL 10 Sliced turkey, romaine, vine ripe tomatoes, Spinach, walnuts, Asiago cheese, cucumber, guacamole, hummus, and provolone and roasted Brussels sprouts, carrots and corn. cheese. Topped with a dash of salt & pepper Drizzled with Leabow's Zesty Tomato Vinaigrette. and oil & vinegar and served on multi-grain bread. Make it vegetarian by subbing vegan sliced meat. SOUTHWEST SALAD HALF 7 / FULL 9 VEGAN TEMPEH WRAP 10 Romaine, vine ripe tomatoes, red onions, cheddar cheese, NOT ELIGIBLE FOR A TANDEM COMBO sour cream, roasted corn and black bean salsa, guacamole, Herb roasted organic tempeh in a wheat wrap with avocado, and tortilla chips.
    [Show full text]
  • In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant
    foods Communication In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant-Based Milk Alternatives Eliana Martínez-Padilla 1, Kexin Li 1, Heidi Blok Frandsen 1,2, Marcel Skejovic Joehnke 1 , Einar Vargas-Bello-Pérez 3 and Iben Lykke Petersen 1,* 1 Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; [email protected] (E.M.-P.); [email protected] (K.L.); [email protected] (H.B.F.); [email protected] (M.S.J.) 2 SiccaDania, Pilehøj 18, DK-3460 Birkerød, Denmark 3 Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870 Frederiksberg C, Denmark; [email protected] * Correspondence: [email protected] Received: 25 October 2020; Accepted: 29 November 2020; Published: 1 December 2020 Abstract: Plant-based milk alternatives (PBMA) are a new popular food trend among consumers in Europe and North America. The forecast shows that PBMA will double their value by 2023. The objective of this study was to analyze the nutritional value of commercial products in terms of their fatty acid profile and protein digestibility from commercial PBMA. Eight commercially available PBMA were selected for fatty acid analysis, performed with gas chromatography of methylated fatty acids (GC-FAME), and, from these, four commercial products (almond drink, hemp drink, oat drink, and soy drink) were selected for a short-term in vitro protein digestibility (IVPD) analysis. The fatty acid analysis results showed that most of the products predominantly contained oleic acid (C18:1 !-9) and linoleic acid (C18:2 !-6). Hemp drink contained the highest omega-6/omega-3 (!6/!3) ratio among all tested products (3.43).
    [Show full text]
  • Annual Report and Accounts
    2 0 1 4 Annual Report and Accounts www.mbplc.com Mitchells & Butlers plc Annual Report and Accounts 2014 Mitchells & Butlers plc is Our strategy to achieve this a member of the FTSE 250 vision has five key elements: and runs some of the UK’s •• Focus•the•business•on•the•most• best-loved restaurant and pub attractive•market•spaces•within• brands including All Bar One, eating•and•drinking•out Harvester, Toby Carvery, •• Develop•superior•brand• Browns, Vintage Inns and propositions•with•high•levels•• Sizzling Pubs. Our vision is to of•consumer•relevance run businesses that guests love •• Recruit,•retain•and•develop• to eat and drink in, and as a engaged•people•who•deliver• result grow shareholder value. excellent•service•for•our•guests •• Generate•high•returns•on• investment•through•scale• advantage •• Maintain•a•sound•financial•base Strategic report 2–33 Contents Strategic report 2 2014 Highlights 3 Chairman’s statement 4 Mitchells & Butlers at a glance Chief Executive’s statement Page 6 Governance Governance 35 Chairman’s introduction to Governance 36 Board of Directors 34–66 38 Directors’ report 6 Chief Executive’s statement 42 Directors’ responsibilities statement 8 Our market 43 Corporate governance statement 10 Our business model 48 Audit Committee report 12 Our strategy 50 Report on Directors’ remuneration 14 Our strategy in action 18 Risks and uncertainties 22 Key performance indicators Financial statements 24 Business review 68 Independent auditor’s report to the 26 Corporate social responsibility members of Mitchells & Butlers
    [Show full text]
  • Adding Vegan Options Guide
    ADDING VEGAN OPTIONS A GUIDE AnimalAid @AnimalAid by Tod Bradbury Campaign Manager, Animal Aid Adding Vegan Options CONTENTS INTRODUCTION 3 WHAT IS A VEGAN? 3 WHAT DO VEGANS EAT? 4 THE ‘WHY’ 5 THE ‘HOW’ 5 Meat, poultry and fish alternatives 6 Dairy alternatives 7 Egg alternatives 8 Honey alternatives 8 Meal examples 9 OTHER COMMON FAQs 10 Page 2 animalaid.org.uk Adding Vegan Options INTRODUCTION This guide is aimed at helping those involved in the development of restaurant, café or eatery menus add plant-based options. Adding plant-based options to your current menus needn’t be difficult, indeed there are a few very easy things you can do to ensure this. By adding vegan options to your menu you will be appealing to a growing market of vegans, but also vegetarians, pescetarians, meat-reducers and meat-eaters wanting to try something new. 1 WHAT IS A VEGAN? In dietary terms, a vegan is somebody who does not consume products which are of animal origin, or that involve the use or exploitation of animals. Vegans follow an entirely plant-based diet. Veganism is a way of living which seeks to exclude, as far as is “possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose. - Definition of veganism, from the Vegan Society ” Page 3 animalaid.org.uk Adding Vegan Options 1 WHAT DO VEGANS EAT? VEGANS DO EAT VEGANS DO NOT EAT Fruit Meat Vegetables Poultry Pulses Fish Legumes Milk/dairy products Seeds Eggs Nuts Honey Plant milks (e.g.
    [Show full text]