Press
Releases |
| February
2005
National Vegetarian Week 23rd - 29th May 2005 It might
just surprise you…
Guy Longworth, marketing director at Marlow Foods, spoke enthusiastically of the partnership: “ We’re particularly delighted to be working with The Vegetarian Society in promoting National Vegetarian Week this year, as 2005 marks our 20thanniversary of Quorn’s launch in the UK. National Vegetarian Week represents a great opportunity for us to raise the profile of vegetarian foods and to show how easy it is to lead a healthier lifestyle.” As headline sponsors of a vegetarian awareness campaign that asks the question: ‘Can you keep it up all week?’, Marlow will be highlighting the benefits their products offer for those who’d love to enjoy a veggie diet - without giving up their favourite meal or recipe. Available as vegetarian mince, fillets, sausages, slices, and many other delicious, healthy varieties, the Quorn slogan ‘It might just surprise you!’ really rings true and will definitely help people go veggie in National Vegetarian Week, and, stay veggie for life. The Vegetarian Society’s chief executive Tina Fox, commented: "It is a privilege to work with Quorn for National Vegetarian Week 2005. The popularity of their products comes as no surprise to The Vegetarian Society and we applaud their success in steering vegetarian food into the mainstream."
• The Vegetarian Society can provide recipes and high-resolution food photography for National Vegetarian Week features. Please contact Kerry Bennett in the Press Office on 0161 925 2012, kerry@vegsoc.org • For more information about Quorn products and recipes please contact Trudi Smith at Revolver Communications on 020 7251 5599 trudi@revolvercomms.com • Outside office hours The Vegetarian Society Press Office can be contacted on 07973 108 165/7. Alternatively visit the website for lots more information at www.vegsoc.org • 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.
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