Restaurants and caterers should steer well clear of the terms “meat-free”, “vegan” and “vegetarian” if they want to encourage customers to eat more plants, according to new research. Descriptions like “low fat” are also a no-no. Using provenance and flavour, however, helps sway diners to try the meals out. Compelling names and an emphasis on…
Read moreMarketing plant-based dishes – the do’s and dont’s
