UK organisations are starting to opt for plant-based protein

 The UK's public catering contractors have pledged to cut meat on menus in UK schools, hospitals, universities and nursing homes by up to 20% under an initiative called #20percentlessmeat.

Through communication and communication between Public Sector Catering 100 (PSC100) and the charitable organisation Humane Society International UK (HSI UK), the programme aims to reduce the environmental impact of the food industry and improve health.


Established in 2011, the "PSC100" is made up of caterers, nutritionists, politicians, healthy eating campaigners and suppliers who operate in the public sector and use their collective influence to drive government legislation and action, through catering and education Initiatives to help people adopt healthier lifestyles.

A 20% reduction in animal meat can be achieved in a number of ways, including implementing weekly meat-free days, reducing the meat content of certain dishes, replacing meat with plant-based protein alternatives, and better advertising vegetarian meals to encourage consumption choose more plant-based options.

Benefit

Humane Society International believes reducing meat intake would save the lives of around 45,000 cattle or 16 million chickens. In addition, it estimates that the carbon savings from reducing meat by 20 percent would be equivalent to 200,000 tons, which would have the same environmental impact as removing more than 400,000 cars from the road in a year.

Click to enter the details pag

评论

发表评论

此博客中的热门博文

Soy Fiber: The Invisible 'Hero' in Canned Foods

图片
 Soybean fiber is mainly derived from by - products generated during the soybean processing, such as soybean dregs and soybean skins. These materials, which were originally likely to be regarded as waste, have transformed into soybean fiber with a variety of excellent properties after a series of complex and sophisticated extraction processes. Currently, there are diverse extraction methods for soybean fiber, mainly including physical methods, chemical methods, and biological methods. In the large family of canned foods, whether it is delicious meat cans or fresh fruit and vegetable cans, soybean fiber plays an indispensable and important role in improving the quality and enhancing the nutrition of canned foods. Magical effects of soybean fiber in canned foods Improving Texture and Taste Soybean fiber has unique gel properties and extremely excellent oil - holding and water - retaining capabilities, and this characteristic is demonstrated most vividly in canned meat products. When ...
阅读全文

Emulsified Soy Protein Isolate: An Innovative Force in the Food Industry

图片
Emulsified soy protein isolate represents an innovative achievement in the field of soy protein isolates. It starts with high-quality soybeans and undergoes multiple meticulous purification processes to remove non-protein components such as fats and carbohydrates from the soybeans, resulting in an extremely pure soy protein. The finished product appears as a fine powder with uniform color and an exceptionally high protein content, typically exceeding 90%, far surpassing that of ordinary soy protein products. In terms of advantages, emulsified soy protein isolate boasts superior emulsification stability, rapidly forming a stable emulsion in oil-water systems and preventing oil droplet aggregation and layering. In baked goods, it effectively emulsifies fats, ensuring uniform internal structure, soft texture, and extended shelf life for products like bread and cakes. Its outstanding nutritional enhancement effect is also remarkable. As a high-quality plant protein, it is rich in essential...
阅读全文

The Role of Soy Fiber in Sauces

图片
Sauces play an indispensable role in our diet. Whether it is ketchup that adds color and flavor to dishes or meat sauce that gives dishes a unique flavor, they all add rich flavors to our dining tables with their unique charm. And soy fiber also plays a key role in these sauces, contributing to improving the quality and optimizing the taste of sauces. Thickening effect Soybean fiber can increase the viscosity of sauces, giving them an appropriate flowability and texture. For example, when making salad dressing, adding soy fiber enables the dressing to adhere better to the surface of vegetables. It won't be too thin and runny, thus enhancing the eating experience. In ketchup, it can also make the ketchup maintain a certain shape when squeezed out of the bottle and not quickly flow and deform. Improving taste Soy fiber can endow sauces with a rich taste. It can make the taste of the sauce more full-bodied and layered, avoiding a too single and plain taste. Take broad bean paste as an...
阅读全文