Moove away from meat can’t be done on the hoof

Signal of change / Moove away from meat can’t be done on the hoof

By Simon Billing / 12 Oct 2016

The challenge to chefs 'I said we need to make the vegetables taste better than steak'

"For the last of the SRA curated panel sessions at Conscious Hospitality, meat was on the menu. We brought together a beef farmer, Andrew Knowles from Approved Supplier Trenchmore Farm, Tom Hunt, chef and founder of Poco, 2016 Food Made Good Restaurant of the Year, and policy wonk, Simon Billings of Forum for the Future to slice and dice one of the hottest issues on the plate of everyone working at the progressive end of the hospitality sector.

Could an organisation campaigning to cut back meat consumption, a chef who’s recently given up eating meat and said beef farmer agree on whether meat or veg menus have had their day and even whether there’s still a place for meat on menus, period!"

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What might the implications of this be? What related signals of change have you seen?

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