The BMCC requires all four of its in-house caterers to meet clear minimum standards for plant-based catering.
At least 25% of every menu must consist of vegetarian or vegan options, every dinner offering must include a vegetarian or vegan choice, and plant-based dishes must provide sufficient protein through ingredients such as seitan, tofu, legumes, quorn or soy-based products.
Crucially, these options are offered at the same price as non-vegetarian dishes.
Sustainability added value: Food is one of the largest contributors to the carbon footprint of any event.
By making plant-based options a contractual requirement — not an afterthought — and ensuring they are equally priced and nutritionally complete, the BMCC makes sustainable food choices accessible and straightforward for every organiser and delegate, without compromise on quality or cost.