Veganuary and the Rise of Plant-Based Eating

January has become synonymous with Veganuary, but plant-based eating is no longer confined to one month of the year. Across healthcare, education, and workplace catering, expectations around vegan and vegetarian options are continuing to grow.

For caterers providing prepared meals in food service, this shift means delivering meals that meet nutritional standards and appeal to a broad audience. At the Cuisine Centre, we see plant-based not as a trend to react to, but as an evolving part of modern menu planning.

Veganuary is a global initiative that encourages people to try a vegan diet throughout January. While it has helped raise awareness of plant-based eating, it has also highlighted some of the confusion around terminology, particularly in large-scale catering and healthcare food service, where clarity is essential. Vegetarian diets avoid meat, poultry and fish but may include dairy and eggs.

Vegan diets exclude all animal products and often animal-derived by-products. The term plant-based, meanwhile, is less clearly defined and is generally understood as plant-forward rather than strictly vegan, often sitting closer to a flexitarian approach. For caterers, this lack of clarity can make menu planning, labelling and communication tricky, especially when using food service prepared meals within regulated environments. 

Vegan and vegetarian options are now expected across most catering environments. In healthcare, providing vegetarian meals has long been standard, while demand for vegan options has also grown significantly in recent years. Within healthcare food service, the focus has shifted towards making plant-based meals appealing to everyone, rather than positioning them solely for vegans. 

“We want plant-based dishes to appeal to everyone - not just vegans. The goal is that someone who eats meat chooses the dish simply because it sounds delicious.”

– Saachi Avis, Head of Dietetics at Compass Group UK & Ireland

In workplace catering, contracts often require vegetarian meals as standard. Vegan options have traditionally been available only when requested, but this is changing as sustainability goals, net-zero commitments, and health awareness continue to shape demand.

Delivering nutritionally appropriate plant-based meals can be complex, particularly in healthcare food service and defence catering as protein remains critical. Energy density is also important, especially as some patients arrive already malnourished.

Plant-based meals often need to deliver high energy and protein, rather than simply being lighter options. Fibre tolerance and micronutrient availability (e.g. iron, vitamin B12 and omega-3) must also be carefully managed through thoughtful recipe design.

At the Cuisine Centre, vegan and plant-based meals are developed with the same rigour as every other dish.

“All of our products go through an eight-stage development process to make sure they’re nutritionally suitable, high quality, and consistent from one batch to the next.”

– Kate Edgecombe, Head of Product Development, Cuisine Centre

Our most popular plant-based dishes include Chickpea and Vegetable Tagine with Fruity Moroccan Couscous, Meat-Free Pasta Bolognese, Smoky Bean Chilli and Sticky Quorn Beef & Chilli Stir Fry with Long Grain Rice.

These meals use familiar formats and bold flavours, making them easy choices across healthcare, education, and workplace food service prepared meals.

Plant-based eating continues to evolve beyond simple meat alternatives. A wider range of protein sources, including peas, lentils, chickpeas and fava beans, is reducing reliance on soy, an allergen and less sustainable plant-based ingredient.

Dairy alternatives are improving, while innovation in vegan seafood using algae and seaweed-based proteins is gaining popularity. At the same time, there is growing awareness around processing levels, salt, saturated fat and micronutrients such as iodine.

Plant-based eating is a year-round consideration rather than a seasonal initiative. The Cuisine Centre supports clients with food service prepared meals that balance flavour, nutrition and operational efficiency, helping teams deliver inclusive menus with confidence.

From healthcare food service to education, and workplace catering, our ready prepared meals make it easier to meet evolving dietary expectations while maintaining consistency and compliance.

Get in touch with our team to find out more.