I’m delighted to have contributed this opinion feature, “Vegan Options: Beyond the Menu“, about what to consider when designing vegan menus for the latest issue of the excellent Women in the Food Industry magazine. Winter 2021 is a bumper issue and shouldn’t be missed. Below is an excerpt. Click the link above or the photo and you’ll find the full piece there (it’s a two pager).
And if you’re a woman in the food industry, I highly recommend getting involved with the organisation.
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