PLNT Burger Bona Furtuna

© Bona Furtuna

PLNT Burger Partners with Bona Furtuna to Feature Exclusive “Chik’n Parm” Sandwich

PLNT Burger, the plant-based fast-casual eatery by Chef Spike Mendelsohn, has joined forces with premium Italian food producer Bona Furtuna to introduce a limited-edition “Chik’n Parm” Sandwich. The sandwich features Bona Furtuna’s Original Passata Tomato Sauce, which is produced on the company’s Sicilian farm, and it will be served alongside PLNT Burger’s Crispy Herb Fries seasoned with Bona Furtuna’s Cacio E Pepe Blend. Brian Ralph, COO and president of Bona Furtuna, commented, “We are pleased to collaborate with PLNT Burger, sharing our commitment to sustainability and quality. This partnership allows us to introduce some of Bona Furtuna’s products to a wider audience, promoting sustainable choices.” PLNT Burger’s executive chef, Michael Colletti, is the mind behind the creation. The “Chik’n Parm” Sandwich comprises a crispy Meati …


The Old Bookshop vegan pub in Bristol

© The Old Bookshop

These Ten Pubs in the UK Are 100% Vegan and We 100% Approve

Pubs are a cornerstone of British culture, but they typically feature meat-heavy menus and drinks that contain ingredients of animal origin. However, this is beginning to change, with a growing number of British pubs keeping the traditional experience while beginning to offer vegan options as consumer demand continues to grow. And there are (at least) ten locations across the UK that are now fully vegan including food and drinks too. Harp & Crown Located near Corsham in Wiltshire, the Harp & Crown offers a range of homemade and seasonal vegan food, along with a selection of vegan ales, wines, and ciders. The menu features dishes such as curried jackfruit, seitan wings, and mushroom and lentil lasagne. Accommodation is also available. The Queen Inn This traditional …


Impossible sausage patties

© Impossible Foods

Impossible Foods Partners with IHOP to Bring Plant-Based Options to Nearly 1,700 US Locations

Impossible Foods announces partnership with major American family restaurant chain IHOP to bring its plant-based sausage patties and burgers to a new demographic.  Starting today, IHOP outlets nationwide will serve Impossible Sausage patties as part of the classic breakfast menu. For lunch or dinner, guests can opt for an Impossible Burger patty on any of the restaurant’s Steakburgers. This collaboration represents a significant development for both Impossible Foods and IHOP. With nearly 1,700 locations across the United States, IHOP’s wide-reaching appeal among families and diverse diners provides an optimal platform for Impossible Foods to extend its influence.  The new collaboration aligns with Impossible’s objective to introduce plant-based offerings to a broader consumer base, including flexitarians and meat-eaters who may have previously shied away from exploring …


Sausalitos Beyond Burger

© Sausalitos

Germany: Beyond Meat’s Steak, Burger, & Meatballs Now on Menus at SAUSALITOS

German gastronomy chain SAUSALITOS is launching new dishes with Beyond Burger, Beyond Steak, and Beyond Meatballs. SAUSALITOS is bringing three new plant-based dishes to the menu featuring Beyond Burger, the Beyond Meatballs and the award-winning Beyond Steak at over 40 SAUSALITOS locations in Germany. The new offerings come in response to the increasing number of German consumers consciously refraining from eating animal meat. According to a survey by GFI Europe, one in two Germans has reduced their meat consumption in the last five years. Instead, 41% of Germans eat plant-based meat at least once a week. “The wishes of our customers change, so we constantly adapt our offering and keep up with the times,” says Eiko Scharfenberger, food product manager at SAUSALITOS. “Beyond Meat’s plant-based …


Veggie Grill and OmniFoods

© Veggie Grill

Veggie Grill Relaunches Mexican Baja Fish Menu with OmniFoods Golden Fillet

Vegan fast-casual chain Veggie Grill announces partnership with OmniFoods, relaunching its Baja Fish menu items with OMNI Golden Fillet, replacing the Gardein Fish Filet.  The announcement follows the restaurant chain’s other recent, notable menu additions over the last few months, including steak fajita quesadillas with Beyond Steak and poached egg avocado toast with Yo Egg’s plant-based runny egg. Veggie Grill will feature the OMNI Golden Fillet in three authentic Mexican dishes: Crispy Baja Fish Tacos, Crispy Baja Fish Bowl, and Crispy Baja Fish Burrito. These menu items will be topped with a jalapeno slaw, cilantro, and pico de gallo.  The new offerings will be available at all of the chain’s 17 locations across California, Oregon, Washington, and Massachusetts. This marks OmniFood’s first restaurant partnership in …


Shinsegae Food You Are What You Eat

© Shinsegae Food

Korea’s Shinsegae Says “You Are What You Eat” With New Vegan Restaurant and Brand

South Korean food producer and catering provider Shinsegae Food has announced it is launching a new vegan restaurant and brand called You Are What You Eat. According to Pulse News, the fast-casual restaurant will open this month in the Gangnam district of the country’s capital, Seoul. It will reportedly offer options such as pasta, salads, and sandwiches, along with a range of other meals and desserts. The menu items will also be available in the form of ready meals for customers to take home. Shinsegae Food recently trialed the new concept with a food truck at the World Knowledge Forum. The truck served options made with the company’s plant-based Better Meat products, including kimchi fried rice with canned ham and pizza bread with sausages. Forum …


plant-based university

© Xavier Lorenzo -

Canadian University Surpasses 40% Plant-Based Menu Goal

Western University in Ontario, Canada, has exceeded its initial commitment to introduce plant-based meal options in its residence dining halls. The institution, which had originally pledged in May to make 40 percent of its dining hall menus plant-based by January 2024, has surpassed this goal ahead of schedule. As of September 2023, 43 percent of the meals offered in Western University’s dining halls are plant-based, according to Colin Porter, the university’s director of hospitality services. This achievement comes as a result of Western University’s collaboration with the Humane Society International, making it the first institution in Canada to commit to a plant-based goal through an audit process. The collaboration also involved a professor from the Department of Nutritional Sciences at the University of Toronto. This …


Quorn Foodservice Business Unit announces new brand identity

Paul Jennings, Head of Culinary at QuornPro. © QuornPro

Quorn Foodservice Business Unit Reveals New Brand Identity

Quorn’s Foodservice Business Unit has announced an “extensive repositioning exercise” and new brand identity. The unit will now be known as QuornPro, as the brand works to position itself as an ideal protein solution for food service customers. The change comes in response to research which suggested that the unit would benefit from having its own values and mission, complementing Quorn’s retail division. According to the brand, the unit has already gone beyond selling frozen food and is now helping chefs at food service outlets to offer sustainable alt meat solutions. Quorn says it aims to be “the best protein on the planet”, becoming more than a classic meat alternative. Starting this month, the rebrand will roll out across the UK and the EU, with …


Planted pulled original packshot

© Planted

Planted Seals Partnership with Vegan Certified Football Club Forest Green Rovers

Switzerland’s Planted, describing itself as Europe’s leading foodtech scale-up, has partnered with eco-friendly, vegan football club Forest Green Rovers. The one-year collaboration will see Planted’s pulled meat range added to the menu of the club’s gym bar and hospitality areas, as well as samplings taking place on matchday. Forest Green Rovers, based in Gloucestershire, UK, was recently described by FIFA as “the greenest team in the world”. The carbon-neutral football club, whose chairman is Dale Vince of Ecotricity, became fully vegan in 2015 and is reportedly the only football club to have the vegan registered trademark.  Recently, UK brand DR. VEGAN became the Official Supplement Partner of Forest Green Rovers, in an agreement whereby players will receive DR.VEGAN’s sport-certified supplements, as well as nutritional advice …


The Vegetarian Butcher and Düzgün Food Group, launch plant-based kebab skewers for food service.

© Unilever

The Vegetarian Butcher and Düzgün Group Launch Plant-Based Kebab Skewer for Food Service

Unilever’s The Vegetarian Butcher and Düzgün Food Group, a producer and wholesaler supplying skewers to döner chains, shops, and restaurants in more than 15 countries, announce the European launch of their first jointly developed product: a plant-based kebab skewer for food service. The new meat-free kebab, intended for large-scale operations, can be cooked and grilled vertically on a large skewer and shaved off as traditional animal meat. The NPD is said to offer the authentic taste and experience of the traditional kebab. It is halal-certified and lactose-free, suitable for vegans, vegetarians, and flexitarians. The product is already available for distribution.  “Hacking meat icons like the döner kebab with plant-based equivalents is what it is all about for us. We are targeting meat lovers – from vegans …


Zess launches plant-based deli fillings for foodservice

© Zess

UK: Zess, Fresh Direct & Brakes Introduce Innovative Plant-Based Deli Fillings for Foodservice

UK plant-based food startup Zess has introduced a new range of plant-based deli fillings for wraps, sandwiches, pasta, jacket potatoes, or tacos in partnership with Brakes, the leading wholesale foodservice supplier in the UK. Zess partnered with Sysco GB’s company Fresh Direct (Brakes’ sister company) to create the unique deli fillings which are crafted in the UK at Fresh Direct’s Fresh Kitchen facilities. Hiren Umradia and Rhys Richardson founded Zess to revolutionise food choices due to health and environmental concerns. The startup argues that some of the world’s most pressing problems, such as climate change and diet-related illness, are connected to food choices. “A special shoutout goes to the incredible team at Sysco for their relentless dedication to bringing this partnership to life. I appreciate all your …


© Veggie Grill

Veggie Grill Welcomes Beyond Steak to Its 100% Plant-Based Menu

US fast-casual chain Veggie Grill furthers its partnership with Beyond Meat (Nasdaq: BYND) by introducing an expanded range of Beyond Steak options.  Veggie Grill opened the doors of its flagship location in Irvine, California, in 2006, and by 2020, it expanded to 36 locations across the US. While the chain has scaled back to just 17 locations across California, Oregon, Washington, and Massachusetts, it’s focusing on innovating its menu with fresh items such as those featuring Beyond Steak.  Innovating the menu All Veggie Grill locations will now serve Romaine Caesar Salad with Beyond Steak, Steak Fajita Quesadilla, and Sonoran Bowl with Beyond Steak. Beyond Steak can also be added to other select Veggie Grill menu items, including the Caesar Salad Wrap. Veggie Grill has received …


Netherlands flag

© Sokarys -

Ten Dutch Caterers Commit to Selling 60% Plant-Based Proteins by 2030

Ten Dutch corporate caterers have joined forces with animal welfare organisation Wakker Dier to increase the proportion of plant-based proteins they sell. The companies — Appèl, Cater Concept, Hospitalents, Hutten, Markies Catering, Rootz Kitchen, SAB, Van Leeuwen Catering, Vitam, and Zo-vital — have committed to the objective of making 50% of the proteins they sell plant-based by 2025. By 2030, this figure will rise to 60%. The ratio of animal to plant-based proteins sold each year will be monitored and publicly reported. Currently, just 40% of the protein consumed in the Netherlands is estimated to come from plant sources. The country’s government has pledged to increase this to 50% by 2030, lower than the target set by Wakker Dier. Majority plant-based Support for plant-based diets …


A tray with vegan steak skewers

© Chunk Foods

Report: US Purchasers of Plant-Based Meat Spend $400 More and Visit Restaurants 30X More Than Average Consumer

Among several key highlights, a new GFI report on the performance of plant-based proteins in US foodservice in 2022 shows that consumers who purchase plant-based meat spend approximately $400 more than the average consumer and make over 30 more visits to cafes and restaurants.  According to the report, these engaged foodservice customers are vegans, vegetarians, flexitarians, and meat-eaters looking to replicate the animal-meat experience with sustainable options. The report says that younger (18-24) male and Black, Hispanic, and Asian consumers are more likely to purchase plant-based meat in restaurants than the average consumer, mirroring customer segmentation trends in retail. Besides plant-based meat; plant-based chicken, pork, and seafood sales have experienced significant growth since 2019 and continue to capture larger shares of the overall plant-based protein …


Hart house anniversary

© Hart House

Hart House Marks 1st Anniversary With WHIPT Collab & Week of Celebratory Events

Hart House, the plant-based quick-service restaurant (QSR) founded by comedian Kevin Hart, is gearing up to celebrate its first anniversary in style. In just 12 months, Hart House has rapidly expanded to four locations across Southern California and has also hit the road with its own food truck. To celebrate the milestone, two of the So-Cal locations invite customers to “Party With Hart.” The Hollywood and University Park South locations of Hart House will host anniversary parties on August 25, from 6 pm to 8 pm, where guests can enjoy swag giveaways, games, and live music. Additionally, Hart House has joined forces with WHIPT, the creator of plant-based whipped toppings, to offer a special edition milkshake to mark the occasion. The “House Party” vanilla mint …


IKEA new plant-based options


IKEA San Francisco Debuts New Plant-Based Dining Options

Following the news that IKEA plans to launch the PLANT HOTDOG, along with its many other plant-based targets, the new San Francisco location is set to feature some exciting plant-based dining options. The three-story store, which opened today, is the first retailer to open as part of a development project from Ingka Centres. It will also serve as the flagship US location for two new dining options – Swedish Bite and Swedish Deli.  Swedish Bite, located on the store’s street level, will offer pre-packaged, refrigerated meals with a focus on sustainable and plant-based options, with items like plant-based lasagna and vegan cinnamon buns along with a variety of hot and cold drinks. IKEA currently only operates one other Swedish Bite store at the Shinjuku location …


Nominees announced for Best Vegan-Friendly Restaurant at British Restaurant Awards

© Stem + Glory

Ten Nominees Announced for Best Vegan-Friendly Restaurant at the British Restaurant Awards

Ten eateries from across the UK have been nominated in the Best Vegan-Friendly Restaurant category at the British Restaurant Awards. The nominees are: Down the Hatch, Liverpool — Fully plant-based home-cooked soul food, including curries, burgers, moussaka, risotto, and more. Cocktails are also available. Root, Bristol — Veg-led sharing plates with a focus on local suppliers and producers. The restaurant is not fully vegan, but encourages customers to eat less meat and more vegetables. Somewhere in Brum, Birmingham — A Bohemia-inspired restaurant aiming to defy societal norms and expectations. All dishes are vegetarian, and many are vegan-friendly. Stem + Glory, Cambridge — A fully plant-based restaurant offering dishes such as swede gnocchi, Korean tacos, and pumpkin ravioli. Stem + Glory has previously won several awards …


© En Root/The Railway Tavern

South London’s The Railway Tavern Becomes Latest Pub to Go Permanently Vegan

Following the sad closure of many vegan restaurants due to rising costs, there has been some good news this month as London’s The Railway Tavern confirms it is becoming permanently plant-based. For the past three months, the Tulse Hill pub has been hosting a popup by En Root, a London restaurant group offering Indian-inspired vegan cuisine. The collaboration has proven such a success that En Root has permanently taken over The Railway Tavern’s kitchen, making it South London’s first fully plant-based pub. The menu features dishes such as crispy oyster mushroom burgers, Tandoori wings with chickpea batter, and a poppadom-based nacho-style dish. Desserts include mango lassi cheesecake and beetroot blueberry cacao brownies, while on Sundays a plant-based wellington is available. All drinks are also plant-based. …



©Pizza Pilgrims

Julienne Bruno Partners with Pizza Pilgrims to Bring Artisan Vegan Cheese to Pizzas UK-Wide

Vegan cheese producer Julienne Bruno announces it has partnered with UK pizza chain Pizza Pilgrims, which operates 20 pizzerias across the UK, to add its SUPERSTRACCIA® as a topping for the Marg Extra-Extra and as a plant-based substitute to dairy on all pizzas.  Julienne Bruno, whose portfolio currently consists of Collection 01 — Burrella, Crematta, and Superstraccia — has seen consistent success since raising £5 million last year, reporting a huge quarterly growth rate of over 300% this January then expanding into Ocado and Gail’s bakeries in the UK. Its produce was developed by an international team of chefs: Albert Adria (with multiple Michelin Star awards, previously Head of Creativity at El Bulli) is Head of Product Development; Chi San (previously Head of Food for …


Chartwells K12 plant-forward meals

© Chartwells K12

Chartwells K12 Reports Huge Popularity for Plant-Foward Meals in US Schools

US school food service provider Chartwells K12 has revealed the top ten most popular meals among K-12 students in the last academic year, with several plant-forward options making the list. In first place is the Homemade Butternut Squash Mac & Cheese, part of the Veg Out program launched by Chartwells last year. The program features more than 120 vegetarian and vegan meals, and was launched after a survey found that 1 in 3 students rated meat-free options as extremely or very important when choosing school lunches. Additionally, 37% said they would eat school lunches more often if there were better vegetarian and vegan options. In fourth place is the Spicy Basil Tofu Stir Fry, which ranked highly in Chartwells’ Student Choice program (where students sample …