Beyond Veganuary

Veganuary may be ending – but plant-based eating in care settings continues.

As Veganuary draws to a close, many organisations turn their attention to what comes next. 

For the care sector, vegetarian and vegan catering isn’t a January initiative – it’s an ongoing responsibility. Residents, patients and service users rely on inclusive menus that meet nutritional needs, respect personal beliefs and work within real-world constraints such as staffing, budgets and time. 

That’s why the most successful plant-based approaches in care settings are rarely about radical change. They focus instead on familiar dishes such as this Cottage Pie; simple adaptations such as this tasty and nutritious Herby Tofu Scramble; and practical use of convenience foods such as our quick and easy Borlotti Bean and Dill Pâté. These are menus that work for everyone at the table. 

We’ve explored this in more detail in our companion blog, which explores how plant-based eating can remain achievable beyond Veganuary, drawing on the everyday experience of Vegetarian for Life’s chefs working across care homes, hospitals and community settings. 

If you’re reviewing menus, planning training, or looking for reassurance that inclusive plant-based catering doesn’t need to mean more complexity, we encourage you to read the full piece. 

From there, you’ll also find signposting to practical resources, guides and support designed specifically for care and catering professionals. 

Plant-based provision in care isn’t about trends – it’s about making food work well, every day, for the people who depend on it.