One of the most the UK’s most popular traditions just got veganised: vegan meal box delivery service allplants launched a Sunday Roast Feast Box this week in partnership with charity Choose Love, making it the first vegan brand to move into the Sunday Roast category.
Amongst other trends, 2020 was the year of DTC home delivery, with major industry players such as Beyond Meat, Impossible Foods, and most recently Alpha Foods all building a DTC platform. As we discussed last week in our report on the rise of vegan convenience foods, the investment potential in this category increased accordingly. In the UK for example Veg Capital invested in the DTC frozen vegan meal service Planty.
Also in the UK, allplants is a fast-growing vegan delivery service that carried out a highly successful crowdfunding campaign this year, significantly exceeding the initial target of £2 million in a matter of 48 hours. By October 2018, the former startup had already delivered more than 250,000 dishes, a milestone that has now risen into the six-figure range, with 2 million dishes sold.
Suitable for any weekend or for a festive Christmas dinner, the Feast Box contains a two-course roast dinner, offered at a RRP of £49.99. Inside the box, there is a Cranberry and Walnut Loaf as the centrepiece, alongside seasonal sides: Crispy Roast Potatoes, Spiced Red Cabbage, Rosemary Roasted Veggies, and Truffle Cauliflower Cheese.
In addition, with the purchase of one of the limited boxes, £5 will be donated to the charity Choose Love to support its work with refugees fleeing war, persecution and climate change across the globe.
Discussing the launch, Jonathan Petrides, Founder of allplants, commented: “People aren’t eating Sunday roasts the way they used to. There’s an influx of flexitarian eaters, looking for more plant-based roasts and that means far more time and effort for the Sunday or Christmas cook. Recreating Britain’s most loved family dish aligns perfectly with our mission to accelerate the world’s transition to a plant-based future – that’s tantalisingly delicious and easy for all.”
Stay tuned for our upcoming interview with Jonathan Petrides next week.
