Improve your environment – with free resources for caterers

National Vegetarian Week 21-27 May 2007

 

Brighten up your restaurant, dining room, canteen or cafe and show how green you are with The Vegetarian Society’s National Vegetarian Week poster and leaflets. National Vegetarian Week Packs are free and have everything you need to celebrate the week, which runs from Monday 21 May to Sunday 27 May. The pack is available by calling 0161 925 2000 or order online via www.vegsoc.org/nvw

Everyone is talking about climate change so The Vegetarian Society is urging vegetarians to go even greener by eating seasonal, UK – grown produce for the fifteenth National Vegetarian Week. If you would like some inspiration the Society has produced a new recipe booklet – Season to Taste – packed with scrumptious seasonal delights that cut down on ‘food miles’. The twelve monthly recipes prove that you can look after your tastebuds as well as the environment.

Su Taylor, Press Officer at The Vegetarian Society said, “Please send the Society details of your plans for the week. You can register your ‘eating seasonal’ event, information display or special offers online at www.vegsoc.org/nvw. The media are always interested in what is happening around the country so make sure you register.”

National Vegetarian Week is co-ordinated by The Vegetarian Society but includes events and activities organised independently by local vegetarian groups, eateries, schools and businesses across the nation.

NOTES TO EDITORS

• National Vegetarian Week 2007 artwork is available by calling Su Taylor in the press office on 0161 925 2000 or email su@vegsoc.org

• For ideas on how businesses can get involved please contact Su.

• 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/nvw

• 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

• The Vegetarian Society has lots of resources for caterers: Growing Up – Pre School Vegetarian Catering, Serving Vegetarians – A Guide for the Catering Industry and Vegetarian Catering – for schools and colleges, many are online at www.vegsoc.org/caterers