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Vegetarian – What about it?
The Oxford English Dictionary says of the word – “a person who does not eat meat or fish”. This of course includes any of the derivatives of meat or fish, of which surprisingly there are many!
The Vegetarian Society says:
Vegetarian dishes must not contain the following:
animal flesh (meat, fowl, fish or shellfish)
meat, fish or bone stock or stock cubes
animal carcass fats (including suet, lard or dripping)
gelatine, aspic, gelatine-based block or jelly crystals
battery or intensively produced eggs
royal jelly
products with ingredients derived from slaughterhouse byproducts
Also vegetarian food needs to be prepared separately with separate utensils, to avoid any cross contamination.
In the UK, over 40% of people are choosing to eat less meat and the number of vegetarians has doubled in the last 10 years to around 7% of the population. So for every 1000 customers you serve, 70 may appreciate the following:
1. Ensure your staff are aware of the issues
2. Have a selection of suitable dishes for each course, including desserts
3. Show suitable dishes clearly on the menu, you may use this symbol -
When the Consumers Association recently published a review of healthy eating recommendations from 100 leading health authorities in countries like Britain, the USA and Australia, they found they all agreed on the need to shift away from animals and towards plants.
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