According to a new study, giving plant-based dishes a more prominent role on the menus of European public institutions would yield significant economic, health, and environmental benefits. The study concluded that the European Union could save up to 11.6 billion euros annually if 85% of the meals served in public catering were plant-based. Public catering plays an important role in…
An old dream of ours has come true with the opportunity for professional chefs, including catering staff, to participate in a training course on plant-based catering at the METRO Gastronomy Academy. The training, entitled “Plant-based Restaurant Pastas”, held on 23 April, focused on sharing the knowledge of executive chef Gergely Zsolnay, horticultural engineer, certified nutritionist, executive chef of The Planteen…