BirdsEye Foodservice sponsored Public Sector Catering’s Plant Based Week

What is Plant Based Week?

Last week, 17th May, marked the beginning of Public Sector Catering’s Plant Based Week, of which Birds Eye’s Green Cuisine range was a Platinum Sponsor. Plant-Based Week included a number of exciting events, including tips on how to host a plant-based day, a keynote interview with Dr Rupy Aujla, GP and founder of 'The Doctor's Kitchen', and daily videos from the event sponsors. 

PSC designed the event with the intention to encourage caterers within the public sector - schools, hospitals, care homes, universities, prisons and other institutions - to take up regular plant-based eating and meal innovation.

How Green Cuisine contributed to Plant Based Week

To celebrate PSC’s Plant Based Week we held a social media competition for a school to win a selection of our Green Cuisine products for their students. This was received well across our channels on social media. While our very own Gerard Purnell introduced our video demonstration for Green Cuisine, explaining our plant-based range and the power of pea protein products. The main event saw chef, Andy Daniels, create 6 recipes targeted at schools and universities using our Green Cuisine product range. This included: Boston Bean Filo Pastry Baked Pie with Meat-free Sausages, ‘Oodles of Noodles’ with Chicken-free Dippers, Classic Icon Meat-free Burger & Skin-on Fries, Mini Enchiladas with Chicken-free Dippers, Cheesy Pasta with Meat-free Meatballs and Burrito with Chicken-free Southern Fried Strips. You can find these recipes here.

It was an honour to take part in Plant Based Week, as changes in the modern diet are being driven by concerns about health, the environment and animal welfare. Our industry has to respond to this demand from their customers while continuing to meet nutritional standards and provide a balanced diet that includes meat and dairy. We can’t wait to take part again next year.