Plant-Forward
Meat, fish and dairy dishes enhanced with plant-based ingredients, helping to reduce costs while delivering great taste, nutrition and sustainability benefits.
Plant-Forward recipe guides
- Schools and Higher Education​
- Care homes and Hospitals​
- B&I - workplace
Nutritional guide
- Hints & tips from our nutritionist Ruth
- The benefits of a Plant-Forward approach
- Protein rich, plant-based ingredients
Menus of change
- A food culture which promotes quality food
- 24 ‘Menus of Change’ principles for caterers
- Learn more here: Menus of Change|TUCO
Quick and easy Plant-Forward recipe
Development Chef, Colin Salmon, cooks up this popular dish and with a simple addition to the recipe he has made it plant forward, saving on cost but delivering on taste.
It's also a great way to align with the 'Bang in Some Beans' campaign that we are promoting this year.
Plant-Forward with frozen vegetables
Take a look at our extensive range of frozen vegetables, ideal for your Plant-Forward dishes.
Plant-Forward with fresh vegetables
Browse our range of fresh vegetables to help make the most of Plant-Forward recipes.
Plant-Forward with dried and tinned
A collection of dried and tinned beans and pulses to bring texture & flavour to Plant-Forward meals.