Upfield’s #makeitplant campaign calls for more plant-based options on menus worldwide

  • May 29, 2022
Upfield’s #makeitplant campaign calls for more plant-based options on menus worldwide

Upfield’s #makeitplant campaign calls for more plant-based options on menus around the world at the Dhabi National Exhibition Center (ADNEC) from May 30th to June 2nd. By supporting Violife, Upfield’s award-winning dairy alternative, the company aims to incentivize and support the hospitality industry in the face of growing demand for plant-based foods.

A rise in flexitarians has led people around the world to seek more plant-based options not only to reduce their climate impact but also to meet their dietary and allergy needs, be it dairy, gluten, lactose, and many more. Plant-based ingredients and meals are now available in supermarkets, but the restaurant industry is lagging behind with limited menu options. The #makeitplant campaign aims to ensure consumers have tasty and nutritious food options at home and on the go without having to compromise on the taste or performance. The #makeplant campaign aims to support and encourage chefs around the world to focus on dairy-free and sustainable alternatives by offering them a wide range of plant-based options for their menus. Young and aspiring chefs are also educated on the importance of using plant-based ingredients in the kitchen to promote eco-conscious eating.

“We are at a pivotal moment when people around the world need and want to change the way they eat,” said Reinier Weerman, general manager of Middle East and North Africa at Upfield. “Chefs can be at the forefront of this shift by guiding their customers toward more plant-based foods and showing that just because something doesn’t contain dairy doesn’t mean it can’t be delicious. By launching this campaign, we hope to help chefs add plant-based and eco-friendly options to their menus.”

A 2021 United Nations report found that the food we eat accounts for an estimated 34 percent1 of all greenhouse gases worldwide. Cereals, fruit and vegetables have the lowest carbon footprint per serving. So by eating more of these and eating less animal-based foods, including dairy, we can contribute to a healthier, more environmentally-friendly world.

According to Weerman, Upfield’s A team of professionals is guiding restaurants and chefs in the right direction to tailor their menus change to accommodate all types of guests.

“We’ve seen a sharp increase in consumers switching to plant-based foods over the past few months,” Weerman said. “Covid19 has caused us all to reconsider our habits, and growing environmental and animal welfare concerns continue to drive this shift towards a health-conscious, plant-based diet.We believe everyone can make a difference and the #makeplant campaign hopes cooks will offer more choice and consumers will soon have more food choices. Ultimately, it challenges the food industry to do more for the planet.”