In this weekend’s Fellows Broadsheet, Martin, who has been a vegetarian since 2014 and increasingly eats and cooks completely plant-based meals, looks at vegan, vegetarian, and plant-based foods, which, in recent years, have left their somewhat niche existence to become menu ‘must-haves’.
The rising popularity of plant-based F&B and the purchasing power of its consumers makes many restaurateurs keen to find out more about plant-based eating, how to attract and cater to customers looking for plant-based meals or, are interested in reducing their meat consumption.
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