Targets should be set across food service towards serving ‘less and better’ meat and dairy, while performance against them should be measured. Making this switch requires sourcing more vegetables, plant proteins such as pulses, lentils and nuts, wholegrains and fruit, and working with suppliers to achieve this.
Food service providers should set progressive targets and measure progress:
- Tracking sales of meat mains compared to veg-based mains. Use this to monitor the effectiveness of actions to reduce meat and dairy consumption.
- Reducing portion sizes for meat and dairy.
- Track overall quantity of meat and dairy purchased, by value and weight, and use this to monitor overall reduction.
- Increasing the proportion of plant-based and plant-rich dishes on the menu.
- Replacing meat and dairy with alternatives produced to ‘better’ standards, with the aim to purchase only ‘better’ meat and dairy.
