Veganism on the up

With the rising popularity of veganism over the past decade Chris Burdett, Signature Senior Lifestyle’s head of food and beverage, says this global shift is here to stay

What was once seen as a fad, adopting a plant-based diet is now a prevalent lifestyle choice. This can be reflected by the number of vegan options available in supermarkets and restaurants, the growth of scientific research into meat and dairy alternatives, or trends such as Veganuary – a 31-day challenge which sees hundreds of thousands of people adopt a plant-based diet throughout January.

While 18 to 24-year-olds are frequently seen to be the most likely to adopt a vegan or vegetarian diet, it is in fact the older generation who are more willing to take a plant-based approach to the contents of their plates, as research by Green Chef, a meal box company suggests. It revealed a fifth of British adults aged 55-plus follow a vegan or vegetarian diet, whereas only one-in-25 (4%) of millennials revealed they eat a strictly vegan diet.

These outcomes are an important catalyst behind Signature Senior Lifestyle’s dining and nutrition strategy supporting more than 2,000 residents. The sector needs to be acutely aware of how to support reduced meat and meatfree residents with nutritious, tasty and ultimately exciting meals.

The next steps

Offering choice and variety is fundamental to ensuring residents fully enjoy their dining experience. It’s essential that food is prepared using high-quality ingredients for a wellbalanced and nutritious diet for all. Doing so requires an acute awareness of up-to-date lifestyle choices, dietary requirements and the food industry more broadly – plus a collective emphasis on not only taking the minimum steps to align with these changes, but going above and beyond to remain at the cutting edge.

Our own research has identified 3% to 5% of our residents are vegetarian, while 10% will actively choose a vegetarian or vegan option. Whether a menu is in a restaurant, a hospital or a care home, 30% of it should be vegetarian as a minimum. Doing so requires ambition and creativity.

Doing so need not be as burdensome as one might assume, the solutions can even stare right at us. Take the old idea

“There are many considerations when developing vegetarian and vegan options. One of the most fundamental is meeting vital protein requirements and other key nutritional needs.” of sponge and custard – in theory, a simple dish that is adaptable to both vegetarian and vegan diets. Yet, for many elderly people who adopt this lifestyle choice, and others looking to do so, this is not an exciting, nor appealing option.

Instead, we encourage our chefs to think differently and bring fresh ideas to the table that hit all three of our targets, not only in terms of nutrition, but taste and quality for our residents.

Naturally, this is not always a guaranteed success, and requires trial and error. Last year we tested the use of a range of meat replacement products. While some were less appealing, for the most part the others enabled us to develop delicious dishes that were thoroughly enjoyed by residents and have shaped many of our menu options since.

Our commitment to champion vegetarianism comes as Signature Senior Lifestyle partners with Vegetarian for Life. As our partnership progresses, Vegetarian for Life will review our menu plans and help support us through its rating scheme and provide suggestions to bolster our offering further.

There are many considerations when developing vegetarian and vegan options. One of the most fundamental is meeting vital protein requirements and other key nutritional needs.

The care sector being cognisant that this is very much the topic of the day, rather than of tomorrow, will certainly make a big difference moving forward.

Tools for success

For many chefs the progression towards veganism and plant-based diets presents a new and sometimes daunting transition in their profession. Yet, to achieve success and remain future-proofed for the journey ahead, it’s important to upskill chefs by encouraging them to embrace the challenge, rather than shy away.

At Signature we place a strong emphasis on the provision of training and development opportunities, and each year we look to deliver dedicated days towards honing these skills and their understanding of dietary needs.

Just last year, we led a pasta-making programme in which our 18 chefs were able to learn different techniques, including how they can substitute ingredients for vegan or vegetarian alternatives within their pasta and pie recipes.

Adapting to and utilising a resident’s own background with food is a key factor in meeting their care needs. To illustrate this, we even had a resident at our care home, Signature at Wandsworth Common, who taught our chefs how to cook traditional Balinese food, which was predominately vegetarian and vegan and added another string to their culinary bows.

This is ultimately the binding factor behind any success in this space. To remain at the cutting edge when it comes to supporting resident’s lifestyle choices and diet it needs the right people, with the right skillset, to make it happen.