Our Menu of Services
There are many creative and simple ways food service professionals are reducing animal product purchases to achieve big benefits for their business. But we know that every institution is different and one size does not fit all. That’s why we offer tailored support based on the goals of your institution. Our Menu of Services outlines the range of upskilling opportunities, expert advice and impact tracking we offer.
Upskilling chefs
We offer free plant‑based culinary trainings to help chef teams build confidence and creativity in preparing delicious, sustainable food.
Our training can include:
- In-person or online plant-based culinary training, led by renowned chef and author, Jenny Chandler
- In-person plant-based desserts training, led by Danielle Maupertuis, Belgian Executive Pastry Chef
- Inspiring talks and presentations on sustainable and healthy food systems, delivered by the Forward Food UK team
Menu guidance
For sustainable dining to succeed, customers need to want to choose it. How well does your menu entice plant-based eating?
Choices aren’t driven by habit alone. They’re shaped by subtle cues in how menus are designed. This gives menu‑makers a powerful opportunity to influence what’s chosen most often.
By nudging customers towards sustainable, healthy options, you can create meaningful impact without restricting choice. We can help you:
- Score your menu and provide clear, tailored feedback
- Guide you in implementing proven nudge strategies that increase plant‑based selections
Sustainability analysis
Real progress comes from understanding your impact.
Our specialists analyse the changes you make and clearly show the environmental benefits they deliver. We quantify food‑related greenhouse gas emissions, alongside land and water use, and turn these insights into clear, credible reporting you can use with customers or within your net‑zero strategy.
What we provide:
- Bespoke sustainability analysis and reporting on emissions, land, and water savings
- Support integrating reductions in animal products into institutional sustainability and net‑zero plans
