Rising to Challenges in Attitudes in Modern Food and Catering
1. Confusing idiosyncrasies of vegetarian, specials lunch-boxes and vegan food (but you do eat fish, don't you?) and definitions should no longer delimit the scope of alternative eating plans that accommodate a much wider range of consumers with common alternatives as attractive as the "dish of the day." Thus or more so they simplify the challenges for chefs and caterers; and they can cope with unexpected demands that can be kept in reserve in the fridge, freezer, or store cupboard. Some are common items obtainable from local stores that need little preparation to render them fit for a "special" purpose, after a scrutiny of the label on the ingredients. The food-trade should be stimulated to greater-enterprise to rise to such responsibilities in relieving anxieties among their customers and staff. They can be adapted for meals at any time of the day and for take-aways, lunch-boxes, meal-on-wheels and snacks, as well as full meals.
2. They also reduce embarrassments for hosts and guests in entertaining parties including special requirements members.
3. The alternative special dietary needs would serve consumers whose common choices would include:
3.1 Health and environmental interests following unequivocal expert advice on reduction of meat and dairy and adoption of abstemious Mediterranean-style meals and snacks with due regard to labelling and profiling along Food Standards Agency lines.
3.2 Lactose intolerance and allergies to cows' milk and hens' eggs.
3.3 Fibre-rich and low-GI contents of meals; avoidance of junk foods.
3.4 Aversions and abstinences based on ethical and religious persuasions, such as Christians in Lent and on Fridays and Muslims, Jews, and Hindus observing festivals such as Ramadan. Searchers for "ethnic styles" of catering.
3.5 Vegetarians, vegans, and vegetalians with scruples.
3.6 For committed animal welfarists and others with free-ranging choices when they buy food, our alternative Portfolio of eating plans must be the clear option: it is consumers with relentless cheesy demands for meat, poultry, fish, and dairy-products who should be booked in as having "special" requirements.
3.7 Followers of disciplined dietary practices to reduce obesity and observe adherence to thrifty environmental and sustainable methods of farm to fork husbandry.
3.8 Impulses in a let's-try-it appreciation of advances in the food-chain in recognition of global warming and new scientific and medical evidence.
3.9 And the evidence that the evaluated meals taste good and are come-back-for moreable.
4. Our Portfolio's Eating Plans, which are being constantly overhauled and extended, are accompanied by details on nutrients and profiling in the replacements in accord with the Food Standards Agency's stipulations. They spare chefs lengthy calculations to ensure compliance with the requirements for school, hospital, and instructional catering.
5. They also come in handy during the conference season when universities entertain large numbers of visitors with a range of interests in food. Subsequent intakes of students as the academic year starts make an all- purpose alternative cuisine and choices in the uni shop useful components of the catering services. Hotels and restaurants likewise are preparing for the alternative options that accommodate, without fuss, special demands that are becoming more general and exasting. These facilities should be made clear at registration and with timely messages from office to kitchens.
6. Confusing cheesy veggy alternative specials can now be abandoned and replaced to serve a much wider purpose and application as meat-,dairy-, and cruelty-free options are demanded as consumers, alone or in company, look for hospitality and better "special dietary requirements" in corporate catering and food services.