Forward Food Support
There are many creative and simple ways food service professionals are reducing animal product purchases.
Forward Food offers practical guidance on serving more delicious plant-based dishes—but we also know that true success requires more than just adding options to the menu.
Driving customer uptake is key to achieving the lasting positive change we all hope for. There is a vast array of research-backed tactics which can boost plant-based sales. Forward Food can recommend low-risk, high-impact strategies, support implementation, evaluate progress, and guide you toward success in leading this shift.
Forward Foodprint Sustainability Savings Analysis
Our specialists can analyse changes in your sales or procurement data to track the environmental benefits any changes you make are having. Quantifying food-related greenhouse gas emissions, and other metrics like land and water use, reveals insights which are reported in a format that you can use in communications with your customers, or as part of your wider net-zero strategy.
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Forward Food Menu of Services
We offer free plant-based culinary training and support
- A full-day or half-day in-person plant-based chef training, led by renowned chef and author, Jenny Chandler
- A full-day in-person plant-based desserts training, led by former Belgian Executive Pastry Chef, Danielle Maupertuis
- Menu consultations and expert advice on marketing techniques to boost plant-based sales
- Bespoke sustainability analysis and reporting, including insights on greenhouse gas emission, land and water use savings
- Support with integrating the reduction of animal products into institutional sustainability plans and net-zero targets
- Presentations on sustainable and healthy food-systems by our UK Forward Food team
Feedback for Forward Food
‘The day was excellent—all of the guys took a huge amount from it.’
Rik Razza, Head of Chef Development, BaxterStorey
‘The two days went well! All the chefs who attended really enjoyed the experience and gained some good insights from the course.’
Nick Vadis, Culinary Director, Compass Group UK & Ireland
‘The senior sous chef said that the course was very good and that he had learnt a lot from it.’
Lee Corke, Catering Manager, Clare College, University of Cambridge
‘The course was a great platform to learn about more plant based protein’
Phil Thomas, Executive Chef, Compass Group, Bank of Ireland
Forward Food is an invaluable lesson in reigniting tastes and textures long forgotten. The course chef is a book of knowledge and really brings the passion and fun into this amazing course quite frankly it’s a must!!
Tracy de Buriatte, Events Chef University of Portsmouth