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(UK) The rise and rise of the vegetarian

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  • AnimalConcerns.org
    Forget lentils and tofu. Vegetarian cooking is enjoying a makeover, prompting meat-eaters to put down their steak knives. New green cuisine is tapping into the
    Message 1 of 1 , Jul 12, 2009
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      Forget lentils and tofu. Vegetarian cooking is enjoying a makeover,
      prompting meat-eaters to put down their steak knives. New green
      cuisine is tapping into the rise of the "flexitarian", the occasional
      vegetarian who is helping their waistline and the planet by eating
      less meat.

      A new crop of vegetarian restaurants is springing up, catering to
      rising demand for meat-free dining options. Even established
      restaurateurs, such as Aldo Zilli, are jumping on the bandwagon: Zilli
      is considering axing meat from one of his London eateries to cash in
      on the new trend. He is even mulling rechristening one of them Zilli
      Green. And other chefs, including Oliver Peyton, are increasing the
      number of meat-free choices on their existing menus.

      From Sir Paul McCartney, who wants us all to eschew meat on Mondays,
      to Lydia Guevara – granddaughter of the revolutionary Che – who is
      starring in a new anti-meat campaign for Peta, there is no shortage of
      high-profile figures banging the vegetarian drum. This is boosting
      sales of meat-free foods in supermarkets as shoppers swap minced meat
      for substitutes such as Quorn. The meat-free market was worth £739m
      last year, up by a fifth in the last five years and is forecast to
      enjoy similar growth until at least 2013, according to research by
      Mintel.

      Vegetarian food is no longer the crunchy preserve of a small minority
      but is hitting the mainstream. A recent poll for the Food Development
      Association showed that 86 per cent of Brits eat non-meat meals once
      or twice a week, forcing restaurants to follow suit.

      "Historically, chefs haven't liked vegetarians but that is changing.
      Younger chefs particularly understand the need for vegetarian food,"
      said Peyton, who owns several restaurants in London. "So many more
      people want vegetarian food these days and it's my job to cater for
      them." His restaurants, which include Inn the Park, in St James's
      Park, now offer up to three meat-free alternatives per course, he
      said. He is one of a band of chefs, including the IoS's Skye Gyngell,
      who is backing Sir Paul's "Meat Free Monday" drive, which wants people
      to cut out meat to help slow climate change since livestock production
      pumps more greenhouse gas emissions into the atmosphere than
      transportation.

      --
      full story:
      http://www.independent.co.uk/life-style/food-and-drink/news/the-rise-and-rise-of-the-vegetarian-1742752.html

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