SOURCES
1 Vlees geen dagelijkse kost voor 8 op de 10 Nederlanders, CBS. https://www.cbs.nl/nl-nl/nieuws/2021/23/vlees-geen-dagelijkse-kost-voor-8-op-de-10-nederlanders
2 Nederlanders eten meeste vleesvervangers van Europa, ProVeg. https://proveg.com/nl/blog/nederlanders-eten-meeste-vleesvervangers-van-europa/
3 Vleesconsumptie per hoofd van de bevolking in Nederland, 2005-2020, Wageningen University & Research. https://www.wakkerdier.nl/persberichten/vleesconsumptie-fors-gedaald-in-coronajaar-2020/
VEGGIE on the
menu
Endless possibilities
Tips for the menu
To help your guests make the veggie choice, offer options that show how delicious vegetarian food can be. For example, with more vegetable-based dishes but also with real comfort food, like a generously filled bowl or snack board. The best way to promote these dishes is not by putting them on the menu as a separate veggie category, but by mixing them in with the other dishes. In this way, omnivores can also find their way to these dishes. We would advise you, though, to indicate the veggie dishes with a green leaf or a capital 'V', so that veggie lovers can immediately see which dishes they can choose from.
Vegetarian: eating out and at home
The best way to encourage more veggie choices and meet the demand from your guests is, above all, to make the dishes very tasty and surprising! For example, offer a generous drinks board with cheese snacks and let your guests discover that their taste buds are happy, even without bitterballen. Or add a spicy Tex-Mex burger to the menu with a Mexican bean burger in the starring role. The possibilities are endless, and Le Duc is happy to help you discover them!
The Netherlands is a frontrunner in the consumption of meat substitutes2, but in many other countries, flexitarians are also growing strongly as a group, and the consumption of meat substitutes is on the rise. In 2020, meat consumption3 fell for the first time in a long time. This was attributed to the temporary closure of the hospitality industry in that year. The conclusion: people eat vegetarian more often at home but may still struggle to find good options when going out. Fortunately, in 2022 we can see ever more vegetarian dishes on the menu, at modern restaurants, quick service restaurants and all other hospitality establishments.
Eating vegetarian food is hardly a novelty anymore. In recent years, demand for vegetarian products and dishes has grown so fast that this change is now noticeable in the supermarket as well as the hospitality industry. The main reasons why the Dutch want to reduce their meat intake are animal welfare, the climate, and personal health1. By now, it has become clear that eating vegetarian more often is not just a temporary trend, but a lasting development in our diets. The pandemic even accelerated the pace of development. During this period, people started to take a more conscious approach to their lifestyle, and healthy eating became even more important.
menu
BRONNEN
1 Vlees geen dagelijkse kost voor 8 op de 10 Nederlanders, CBS. https://www.cbs.nl/nl-nl/nieuws/2021/23/vlees-geen-dagelijkse-kost-voor-8-op-de-10-nederlanders
2 Nederlanders eten meeste vleesvervangers van Europa, ProVeg. https://proveg.com/nl/blog/nederlanders-eten-meeste-vleesvervangers-van-europa/
3 Vleesconsumptie per hoofd van de bevolking in Nederland, 2005-2020, Wageningen University & Research. https://www.wakkerdier.nl/persberichten/vleesconsumptie-fors-gedaald-in-coronajaar-2020/
VEGGIE on the
The best way to encourage more veggie choices and meet the demand from your guests is, above all, to make the dishes very tasty and surprising! For example, offer a generous drinks board with cheese snacks and let your guests discover that their taste buds are happy, even without bitterballen. Or add a spicy Tex-Mex burger to the menu with a Mexican bean burger in the starring role. The possibilities are endless, and Le Duc is happy to help you discover them!
Endless possibilities
Tips for the menu
To help your guests make the veggie choice, offer options that show how delicious vegetarian food can be. For example, with more vegetable-based dishes but also with real comfort food, like a generously filled bowl or snack board. The best way to promote these dishes is not by putting them on the menu as a separate veggie category, but by mixing them in with the other dishes. In this way, omnivores can also find their way to these dishes. We would advise you, though, to indicate the veggie dishes with a green leaf or a capital 'V', so that veggie lovers can immediately see which dishes they can choose from.
Vegetarian: eating out and at home
The Netherlands is a frontrunner in the consumption of meat substitutes2, but in many other countries, flexitarians are also growing strongly as a group, and the consumption of meat substitutes is on the rise. In 2020, meat consumption3 fell for the first time in a long time. This was attributed to the temporary closure of the hospitality industry in that year. The conclusion: people eat vegetarian more often at home but may still struggle to find good options when going out. Fortunately, in 2022 we can see ever more vegetarian dishes on the menu, at modern restaurants, quick service restaurants and all other hospitality establishments.
Eating vegetarian food is hardly a novelty anymore. In recent years, demand for vegetarian products and dishes has grown so fast that this change is now noticeable in the supermarket as well as the hospitality industry. The main reasons why the Dutch want to reduce their meat intake are animal welfare, the climate, and personal health1. By now, it has become clear that eating vegetarian more often is not just a temporary trend, but a lasting development in our diets. The pandemic even accelerated the pace of development. During this period, people started to take a more conscious approach to their lifestyle, and healthy eating became even more important.