Press
Releases |
| January
2006
National Vegetarian Week 22nd - 28th May 2006 Serve vegetarians right This year The Vegetarian Society is pulling out all the stops to help caterers meet the growing need to provide real choices for vegetarians and meat-reducers. Historically, catering for the vegetarian category has been something of an afterthought, but with the sector growing at over 8% year on year* the catering trade is ripe for a veggie revolution. National Vegetarian Week takes place during the last week in May, giving plenty of time to work on spring and summer vegetarian menus before taking the opportunity the week provides to promote the attention your business pays to the needs of vegetarians. Consideration of this client group will reflect well on your overall approach and attention to detail too. The Vegetarian Society can support your work by providing information and advice to caterers who aren’t 100% confident about the suitability of ingredients or where to source specialist items. Especially useful to any catering set-up, the new booklet: ‘Serving vegetarians – a guide for the catering industry’ contains at-a-glance veggie essentials as well as catering scale recipes to inspire even the most carnivorous chef and to suit every budget. The Society can also send you a wipe-clean reference poster for your kitchen to ensure that all your staff can easily access vital information about preparing vegetarian food to the highest standard. ‘Serving vegetarians – a guide for the catering industry’ is available free from The Vegetarian Society. Call 0161 925 2000 to pre-order your copy.
• * TNS 52 weeks to 6th November 2005 • For more information about National Vegetarian Week contact The Vegetarian Society Press Office: 0161 925 2000, press@vegsoc.org • Outside office hours The Vegetarian Society Press Office can be contacted on 07973 108 167. Alternatively visit the website for lots more information at www.vegsoc.org • National Vegetarian Week 2006 is sponsored by Quorn. For more information please contact Trudi Smith at Revolver Communications on 020 7107 2720 trudi@revolvercomms.com • The Vegetarian Society defines a vegetarian as a person who eats no meat, poultry, game, fish, shellfish or crustacea. Vegetarians also avoid the by-products of slaughter such as gelatine or animal rennet in cheese. The Society only approves products containing eggs when they are free range. Press
Officer press@vegsoc.org
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