Nutrition

Review existing menus and suggest practical improvements to nutritional balance, variety, and plant-based options.

Develop practical nutrition guidelines for catering teams, outlining considerations for balanced meals, dietary variety and plant-based provision.

Create accessible, appealing plant-based recipes with a focus on flavour, variety, and balanced ingredients.

Support the creation of varied, balanced menus that incorporate more plant-based meals and meet agreed catering requirements.

Provide estimated nutritional information for recipes and meals, including energy, protein, carbohydrates, fats, fibre and micronutrients.

Deliver educational sessions on plant-based nutrition, protein sources, meal balance and practical ways to support meal balance