Eating Better has released a new “Serving Better” film to illustrate ways in which public sector catering can take steps to put more plant-based meals on menus and serve ‘less and better’ meat and dairy.
Our latest installment was filmed at Winchester University where “less and better” meat and dairy and more plants on menus is helping reduce emissions and ensure staff and students are eating better. The strategy at Winchester answers many of the asks on our Better by Half roadmap, namely to:
- Put more plants on menus
- Develop a sourcing policy that delivers ‘less and better”
- Normalise sustainable eating in the public sector
- Make plant-based dishes appealing
- Improve access to fruit and veg
Watch Serving Better to learn how caterers can offer more plant-based dishes, whilst using “less and better” meat and dairy to adapt meat-based dishes and reduce the meat and dairy content, without increasing the overall cost