The latest piece in our Unpopular Opinion series looks at our changing attitudes towards food and whether caterers or organisers should be driving the continued evolution.
I’m not sure if the term ‘conscious catering’ has been coined yet, but I’m using it to refer to any type of catering that involves a level of consideration for more than just ones’ taste buds.
Whether it be towards individual health and wellbeing, that of other living creatures, or the health and wellbeing of the environment, it’s clear that people’s priorities are shifting towards compassion.
Veganism is the most prominent version of conscious eating, but it is by no means the only one. Low waste menus, nose to tail concepts, smoothie stations, bans on single-use plastic, or simply just healthier lunch menus at the company conference. People are increasingly interested in the wider impact of their eating habits and as caterers we have an important role; not just to satisfy these new priorities with menus and packages, but to push the envelope and encourage event planners to adopt these values as much as possible.
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