Catering news - For this month's news - View magazine »
‘Blue Planet effect’ is changing our eating habits
Consumers expecting vegan and vegetarian options when eating out of home
Climate change is one of the biggest stories on the news agenda, and with more Brits than ever being increasingly aware of their impact on the environment, there has been a rise in the number of businesses trying to become more sustainable and innovative to offset their carbon footprint.
One of the most impacted sectors following the ‘Blue Planet effect’ is the food and agriculture industry, which has seen the biggest shake-up in recent years. As part of its Environmental Innovations series, which examines the way British businesses and consumers are adapting to become more environmentally friendly, innovation specialist MPA considers the biggest factors that are overhauling the industry.
With a recent scientific study claiming that avoiding meat and dairy is ‘the biggest way to reduce your environmental impact’,it's no surprise that there has been an increase in the number of Brits choosing an animal-free diet. Research by MPA, conducted through YouGov Profiles, found that one in 7 (14%) would class themselves as flexitarian, eating a reduced meat diet, 4% as a vegetarian and 3% pescatarian. Although only 1% of the respondents classed themselves as vegan, the research also found that one in 20 (5%) say they are likely or somewhat likely to go vegan in next 12 months.
Meatless substitutes on the rise
It seems that Brits also want businesses to keep up with the growing trend, with 45% agreeing that restaurants should offer more vegan or vegetarian options and a fifth (20%) in favour of fast-food restaurants serving meatless substitutes. As McDonald’s launch the PLT, a plant-based version of its classic burger menu staple, and KFC introduces its Original Recipe Vegan Burger it seems even the biggest corporations are overhauling their practices.
The research revealed the food ingredients most avoided by Brits as:
1. Palm oil - 21%
2. Preservatives - 12%
3. GMOs - 10%
4. Polyunsaturated fats - 8%
5. = Stabilising agents - 5%
5. = MSG - 5%
The pressure to provide products free from artificial ingredients isn’t only felt by manufacturers, but also at the beginning of the process - almost half (45%) of respondents believe farmers shouldn’t be allowed to feed cattle GM food.
Stuart Bentley, Delivery Manager at MPA said: “The food and drink industry is one of the most affected following the nation’s incredible reaction to Blue Planet.
“From the hospitality industry, right through to the farmers producing the crops, businesses have needed to adapt to create a more sustainable business model and react to customer demand - and the industry will need to constantly evolve to keep up.”
To find out more about the British businesses that are using innovation to drive the food and drink industry forward, visit: mpa.co.uk/innovating-to-stay-ahead-of-the-game-in-the-food-and-drink-industry/
Previous issues - For latest news & articles view this month's magazine »
Inside this issue
The Mushroom Bureau have released a detailed report to highlight the benefits of purchasing UK and Irish mushrooms,… https://t.co/AvLW5Z5DFx
Christmas may be heralded as a time for customers to be jolly and let their hair down, but the extra pressure on hospitality workers can take its toll. This year has witnessed an unprecedented amount of media attention being given to mental health. Read more >
Back in the day, the availability of cocktails out of home was very much limited to eponymous bars where your drinks were served by expert mixologists with a flair for spinning and twirling bottles as they created their offer. Read more >