The mission at Plantier has always been to inspire and support restaurants and caterers to offer delicious and filling plant-based meals on their menus, to be both inclusive and sustainable. We’re always looking for new ways to bridge this gap so, we wanted to share with you the launch of the new ‘be a Plantier’ badge!
Read More‘So I suppose the combination of slowly learning more and more about food, where it comes from, the health implications, the various industries and corporations…..while simultaneously beginning to recognise the connection between what I ate and how I felt, all contribute to the food choices I make now. And to be honest, I think that journey will always be ongoing. It’s not about being perfect, just always trying to do a little bit better.’ - Plantier Feature - Brendan Dean
Read MoreParents are often faced with the daily struggle of packing lunch for their young, and even older, children. These lunches need to be easy to make but also satisfy the taste buds. This can be a challenge, and we get it. So here are some easy recipes that can be made quickly, easily, using simple pantry ingredients.
Read MoreIn addition to our ‘becoming plant-based’ series, we will also be running Plantier Features. In these posts we will share with you people like us who have made conscious efforts to adopt a plant-based diet. This week, Plantier speaks to Christian Bank-Pedersen, a kindergarten teacher at Copenhagen International School.
Read MoreIn part 1 of this series, we explore ingredients and dishes from five countries from around the world to inspire the next plant-based meal you cook. These cuisines have plant-based options that are substantial, delicious and nutritious that the whole family will enjoy.
Read MoreWhen it comes to understanding the environmental impact of our food consumption, nothing creates a stronger impact than statistics and data. So here, in numbers, is the planetary need to enjoy more plant-based options.
Read MoreWhilst the general awareness and media hype is more recent, the food industry has been developing innovative solutions for some time. The need to address the increasing global demands on food is unquestionable, so what are the trends in food innovation that are enabling change?
Read MoreAs a restauranteur, caterer or Chef, you would have probably observed that there seems to be increasing attention on the environmental and health impact of the food that is consumed, with more customers asking for plant-based options. You’re not the only one, here are a few statistics to demonstrate this growth.
Read MoreWe’re seeing so many influential people in the media adopting a plant-based diet, many of whom are very vocal about their choice and reasons for it. With consumers becoming more and more informed about the environment, health and wellbeing and the food industry, they are increasingly empowered to make conscious decisions.
Read MoreUp until now, the focus on meatless diets has focused on cruelty to animals, and whilst this is still a major talking point, recently there has been a lot more discussion centering around the environmental impact of food production.
2019 has certainly started with a bang when it comes to food trends! Rather than the fad diets and calorie counting, the focus is on gaining not losing and by gaining, we mean health! There has been a wealth of media coverage and research from leading organisations such as the World Health Organisation and United Nations, recommending we adopt a plant-based diet for the good of our health and the planet. Are you confused as to how plant-based differs from vegan, vegetarian, flexitarian or pescitarian? Let’s help clear it up for you.
Read MorePlantier was born out of the passion that we have towards plant-based lifestyle choices. The idea to start our company came after numerous months of exchanging thoughts, ideas and experiences while our children played basketball. The frustration of having limited and sometimes non-existent options in restaurants led to the vision and mission of Plantier.
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