Recent culinary and eating trends are causing vegetables to become the primary dish at non-vegetarian restaurants. Some chefs, such as Josh Eagleton, are closing down their old practices of meat-based restaurants and opening restaurants where only vegetables are the center of attention in the main course. For example, his new restaurant offers main courses where customers can choose between five vegetable varieties. Many companies are now backing the vegetable initiative, some of which help restaurants improve their menus with vegetables.

Key Takeaways:

• Diners are eating less meat and many chefs are serving more veggies as a result.
• For health and environmental reasons, people are reducing the amount of meat they eat.
• Vegetable dishes are being treated as main courses instead of just sides.

“The Sustainable Restaurant Association (SRA) says its More Veg and Better Meat initiative is in response environmental concerns over meat consumption and the growing number of flexitarian diners in the UK.”

Read more: http://www.bighospitality.co.uk/Trends-Reports/Top-chefs-put-vegetables-centre-stage-as-diners-eat-less-meat