We work with local authorities, schools and caterers, offering a menu support package of completely free services. We are the extra pair of hands helping you to achieve more sustainable, healthier, and cheaper school menus.


For the planet

Reducing our animal product consumption and moving towards a more plant-based diet is widely regarded as one of the most impactful actions we can take to lower our carbon footprint. 

A 20% reduction in beef, lamb and dairy is needed to meet the UK’s ‘Net-Zero by 2050’ climate target according to a Climate Change Committee report 

Feeding the world’s population by 2050 will require “a 50% reduction in global consumption of red meat and sugars and over 100% increase in consumption of healthier, more sustainable ingredients.” according to EAT-Lancet Report.

Improve children’s health

Whole plant-based foods are packed full of nutrients and fibre, are lower in fat and calories than animal-based products, and lower the risk of chronic diseases.
Reducing childhood obesity is regarded by the World Health Organisation as one of the most serious public health challenges of the 21st century.
Most UK children are fibre-deficient, with almost one-third of children aged 5-10 eating less than one portion of vegetables per day, which can lead to an increased risk of heart disease, stroke, hypertension, obesity, type 2 diabetes, and several types of cancer.
The National Food Strategy the first independent review of the UK food system in 75 years is calling for the UK to eat 30% less meat, and 30% more fruit and vegetables by 2032.

Save money

Plant-based meals are often cheaper than their meat-based counterparts, and many of our partners have saved money following our menu consultation. We can also assist with the supply of plant-based ingredients.

This is the direction of travel

Public Sector Catering has launched a campaign to encourage all operators to reduce the amount of meat they serve by 20%. The campaign, 20%LessMeat, has attracted widespread support from the industry, including LACA.

In a recent survey, Public Sector Catering found that 80% of public sector caterers had committed to reducing meat content and increasing plant protein on their menus.

Young people’s attitudes are changing

A YouGov survey found that nearly two thirds (63%) of 11-18 year olds said the environment and climate change was one of their most important issues for the country.

And in another report, FCRN found meat reduction to be the most effective way for schools to tackle climate change.


  • Photo of Jimmy Pierson Director of ProVeg UK

    Jimmy Pierson

    Director, ProVeg UK

    A former lawyer and journalist, Jimmy started School Plates in 2018. It is now a UK-wide programme helping schools and local authorities make delicious, sustainable food.

  • Photo of Colette Fox, Programme Manager

    Colette Fox

    Programme Manager

    Colette leads ProVeg UK’s flagship programme, School Plates, working directly with schools and local authorities all over the UK to support their meat-reduction efforts by making small changes that make a big difference to their children’s health, the planet and save them money – all at the same time. She is a certified Nutrition Coach, member of Plant Based Health Professionals UK, and Co-Founder of The Health Habit.