It’s time to take food forward
With the right support, plant‑based food can be delicious, popular, and impactful—delivering benefits for people, planet, and public finances alike.
Interested in our free support?
Working in collaboration
We offer a suite of resources to support your whole team—from upskilling chefs and guiding menu marketing to providing sustainability staff and leadership with clear, actionable analysis.
We do this in partnership with institutions, sharing our expertise and insights, and in return, we gain value from knowing the positive impact our support has.
Contact us to receive our free resources and start planning your tailored support.
Whether it’s refining your menus, upskilling your chefs or identifying opportunities in your procurement data—we help food service teams create sustainable, healthy, inclusive and commercially resilient catering operations.
A practical, positive step forward
Join the growing number of public sector institutions meeting their sustainability goals by serving more plant-based food.
Enhancing plant‑based menus isn’t about being perfect or making overnight change. It’s about progress: improving quality, increasing uptake, and creating food environments where sustainable choices are the most easy and appealing option.
Forward Food Menu of Services
All our support is available for public sector institutions free of charge.
We’re here to help you make small changes that have a big impact.
- In‑person, hands‑on chef trainings to build confidence and creativity with plant‑based ingredients and techniques.
- Menu reviews and consultations, with practical feedback and guidance on marketing tools to increase plant‑based uptake.
- Sustainability analysis providing clear insights into greenhouse gas emissions and land and water use savings
- Communications support to help you share your progress and receive recognition for leading on sustainable food
- Support aligning plant‑based initiatives with institutional sustainability plans and net‑zero targets
- Presentations and workshops on healthy, sustainable food systems