Eurest

Eurest’s talented chefs and nutritionists took the 12 best-selling meat-based dishes on their lunchtime menu, think spaghetti Bolognese, chicken tikka masala and shepherd’s pie, and developed plant-forward dishes that taste so good that nobody has noticed they now contain less meat.  

The results have been spectacular. After beans, chickpeas, and pulses were used to replace 40% of meat in the dishes, sales have remained solid, nobody has tasted the difference, and nothing has changed; except that employees at Eurest’s clients across the country are getting healthier and carbon emissions have been reduced.  

The project has seen a remarkable 1.9m reduction in calories, a 215,932g reduction in fat and an 88,198g increase in fibre. As well as 1.39 kgCO2e average saving in carbon emissions per portion.  

It supports Eurest’s ambition for 50% of its menu to be plant-based by 2025  (they are already at 47%) - by successfully nudging meat lovers in industry sites who have traditionally been more reluctant to take up plant-based options. 

Award sponsored by LoSalt®