‘Plant-forward’ means reducing meat, poultry and dairy and emphasising vegetables, beans, pulses, rice and other plant-based ingredients. For students, it’s a way to reduce consumption without going fully vegetarian or vegan; for caterers, it offers lower costs without compromising nutritional value or flavour.
Plant-Forward recipes for primary schools
- School Food Plan-compliant dishes
- Cost and time-saving ingredients
- Reduced meat, poultry and dairy; emphasis on beans, pulses, grains and vegetables
Plant-Forward recipes for secondary schools
- Cost and time saving ingredients; more beans, pulses and vegetables
- Includes main meals and Food-to-Go options
- Sustainable and nutritionally balanced dishes
Plant-Forward recipes for higher education
- Cost effective, sustainable and easy to make
- Breakfast, Brunch, Food-to-Go and Mains
- Nutritionally balanced and visually appealing dishes