These organisations have pledged to play their part to help everyone in Britain to eat more veg.
Over 100 organisations have now pledged to play their part to help everyone in Britain eat more veg. You can find summaries of the specific commitments being made by each business or organisation in line with the Peas Please commitments framework below.
In Scotland, the Scottish Government has made commitments across different sectors to encourage veg consumption – for example, supporting convenience stores with their veg offer, reviewing the Healthy Start scheme, increasing the land available for community growing and reviewing the school food regulations.
Supporting our vegetable growers and producers is of great importance. In particular, we want to support the use of sustainable horticultural practices which improve not only the environment and soil, but also quality of the vegetables produced. One way we are demonstrating our support for growers and producers is with our new online Food Marketplace website, which helps to connect ambitious food SMEs with Government departments, schools and hospitals to secure public sector contracts.
“There’s a real opportunity that the horticultural industry, that has been overlooked for far too long, actually get the right kind of support, so that it can grow as an industry and supply our UK market.” George Eustice, Minister of State at the Department of Envrionment, Food and Rural Affairs
Mash Direct pledge to increase consumption of veg through a large scale Grow your Own campaign to encourage people to try to grow their own veg at home. This will be promoted widely to consumers, schools and retailers, on pack and through outdoor advertising and on social media. Mash Direct will give away approx. 300 Grow your Own kits. Mash Direct will continue to supply FareShare with all excess veg.
Mars Food UK
At Mars Food we believe that nutrition should never be compromised by convenience. We’re committed to helping people eat more veg through the products we make and through the recipe & meal inspiration that we advertise.
We pledge to include two portions of vegetables in all our existing and future meal recipe recommendations to our customers for Garden Gourmet products sold in foodservice (excluding takeaway and grab and go), and to promote these wherever possible. We commit to do this by September 2023.
Birds Eye Food
Reflective of our long term ambition to double Veg consumption in the UK, our pledges reflect innovation, inspiration through communications and collaboration.
We believe access to veg should be a level playing field. 1 in 4 Brits live in Veg Poverty. This means they can’t afford or access the Government’s 5-a-day. This is why Strong Roots launched its Make Veg Poverty History social mission. This mission aims to increase the portions of vegetables eaten by those living in Veg Poverty.
Out of Home Contract Caterers
We will ensure that a minimum two portions of veg are always served as standard and increasing the percentage of plant-based options.
In our contracts where the client company employs more than 800 people, we pledge to increase the number of promotions within our annual marketing calendar that promote vegetables and menu choices which contain vegetables.
Autograph Education (Mitie)
Autograph Education (part of Mitie) pledges to ensure two portions of veg are served in 30% of schools reached through our Brighton and Hove, Bromley and Hastings contracts. In the remaining 70% of schools we will take steps to support children to eat more veg and take opportunities where we can to deliver 2 portions in every meal.
We pledge to increase the overall purchase in kgs of veg by September 2019 by 10% on current levels. We commit to providing 100% of our employees by September 2019 with nutrition education.
We pledge to increase the overall percentage of vegetables purchased across BaxterStorey to an aspirational target of 15% of the total volume of food purchased, by the end of 2019 through a robust programme of innovation and marketing, including pop-ups, events and seasonal promotions.
Blackpool Catering Service
We will commit to increase the amount of veg procured across our schools’ portfolio by 10% by 2023. We commit to developing our menus and recipes to offer children more vegetables five days a week. We also aim to improve our Meat Free options with fresh vegetables.
We will achieve a 10% average increase in portions of veg served in our recipes compared to July 2017 – July 2019. Due to challenges with monitoring all of our procurement we will measure progress against our sales of meals and portions of veg in our recipes. We will redesign key recipes to include more veg across our menu plans. We will also continue to promote vegetables through our ‘Added Benefits’ sessions in schools, and through collaborating with campaigns such as Veg Power.
We pledge to increase our veg offer by 20%. We will achieve this by increasing the vegetable content of our hot meals and serving at least two side portions of vegetables with our main meals, as well as offering a salad bar with a minimum of ten choices. 700 people in four staff canteens will benefit from this increased veg offer each day.
Compass Group UK and Ireland
We pledge to increase procurement volumes of vegetables across all sectors of Compass Group UK and Ireland by 20% by the end of 2022. We will ensure that where vegetables are served as a single portion, that they are the equivalent of at least one of your 5-a-day. Compass Group UK and Ireland also commit to develop and reformulate our recipes to include more vegetables wherever possible.
Edinburgh School of Food and Wine
We pledge to run one Monthly School class (unpaid) using only Plant Based Ingredients, amend our Corporate Menu Selector to include 50% Plant Based meals and offer our Six Weeks Plant Based course to the market together with additional one day classes of Plant Based and Vegetarian course.
Havering Catering Services
As a service, we aim to work towards maintaining a 10% increase in vegetable consumption within the five schools that participated last year. We have also been able to recruit another six schools to participate and have also set a target of a 10% increase in vegetable consumption.
Hampshire County Council Catering Services (HC3S)
As part of HC3S’ commitment to children’s health, wellbeing and overall sustainability, we pledge to revitalise our school lunch menu with a wider variety of veg. We pledge to promote the fresh, seasonal veg in our school meals to pupils, families and schools so that they are aware of the quality of ingredients and produce that their children can eat at school, and the health benefits that nutritious veg can bring. We promise to encourage healthy eating at home as well as at school by encouraging parents to find easy-to-cook, affordable veg recipes through our online recipe bank.
We will increase the servings (kg) of vegetables by 10% by July 2020 (veg in this case follows the Government’s Eatwell Guide, so does not include pulses or white potatoes).
We will increase vegetable servings by 10%, and achieve this through additional marketing to advertise and promote, as well as e-shots of recipes. We will promote seasonal vegetables with recipe ideas provided by the Food Innovation Team (FIT) and implement veg smoothie bars in contracts. The FIT will focus the March managers meetings on “promoting vegetables”. Olive Catering will also implement mini mart stands in offices with salad and veg give aways as well as nutritional information. A “meat free day” will be introduced, using a menu that promotes seasonal vegetables.
As a foodservice provider in the UK & Ireland serving around one million meals a day to people in hospitals, schools, the armed forces and prisons, we pledge to play our part to help everyone in Britain eat an extra portion of veg a day. We will support this by increasing the number of vegetables we procure by 10% by 2020, creating more vegetable-focused recipes and continuing to roll out our successful pilot of Green & Lean – our sustainable meals range where all dishes are at least two thirds plant based.
We pledge to increase the volume (kg) of veg we offer by 20% by July 2020. We will achieve this by aim by using plant-based alternatives to replace meat proteins and driving sales of plant based meals.
We will continue to develop our menus to ensure that a minimum six varieties of vegetables and salads are available each week in our customer’s meal experience. We will add extra vegetables to composite dishes on our menus including our “Life on the Veg” and “Pulse” menu specials. We will offer fresh homemade soup as a daily special during the winter months in High Schools which are made from a vegetable base.
Out of Home High Street
We are ensuring that all children’s meals include at least two portions of veg through kids starter “Kids Vegetable Stick & Bread Soldiers” which includes vegetables sticks and a tomato dip and by offering peas with every main. With our pledge, we commit to aiming for continuous progress to increase the portions of veg we serve to children every year.
Brewers Fayre (Whitbread)
We will continue to ensure that our children’s meals include at least two portions of veg through our new menu developments that will be launched around autumn 2019. The menu development will include a range of initiatives such as veg starters and a minimum of one veg portion in the main meal item, extra hidden veg and potentially offering more vegetarian options. With our pledge, we commit to continuous progress to increase the portions of veg we serve to children every year.
We are ensuring that all children’s meals include at least two portions of veg, for example through veg crudites or two veg portions in the main meal item. With our pledge, we commit to aiming for continuous progress to increase the portions of veg we serve to children every year.
We pledge to include and add veg & salad where appropriate into the range.
- Greggs Soups will provide at least one portion of veg.
- Greggs Veg or leaf based salads will provide at least one portion of veg.
- Half of Greggs freshly made sandwich range will contain half a portion of salad.
We are ensuring that our children’s meals include at least two portions of veg, through veg starters and a minimum of one veg portion in the main meal item and through our free salad bar for children. Because this is already something we are doing, for our pledge we commit to aiming for continuous progress to increase the portions of veg we make available to children every year.
Hungry Horse (GreeneKing)
We are committing to working towards ensuring that all of our children’s menus can include at least two portions of vegetables. We are planning a new menu for spring 2020 including redesigning our side options to enable parents to choose more than one vegetable side and will explore other opportunities within our menu redevelopment to get more veg on the plate in children’s meals.
We are ensuring that all children’s meals include at least two portions of veg, through both veg crudites and a minimum of one veg side and veg within the main meal item. All of our children’s meals are aligned with PHE’s nutritional guidelines, and we also offer free veg baby pouches in our restaurants for all of IKEA customers. With our pledge, we commit to aiming for continuous progress to increase the portions of veg we make available to children every year.
We are ensuring that our children’s meals include at least two portions of veg. We already have two portions as an option with all “bigger appetite” dishes and most “smaller appetite” dishes and plan to review how the default can be improved. We are also due to trial a free “carrot bag” early 2020, as well as menu redevelopment to get more “hidden” veg included. With our pledge, we commit to aiming for continuous progress to increase the portions of veg we serve to children every year.
We are ensuring that our children’s meals include at least two portions of veg. Because children’s meals are only a small proportion of our sales, we would like to commit to an overall increase in servings of veg. With our pledge, we commit to aiming for continuous progress to increase the portions of veg in our menus every year.
We are ensuring that all children’s meals include at least two portions of veg through our free two portions of broccoli and peas with every main meal. The two portions of veg we offer are optional but do not compete with free chips or potatoes, and we commit to working towards maximising the uptake of this option with our guests. With our pledge, we commit to aiming for continuous progress to increase the portions of veg we serve to children every year.
We are ensuring that all children’s meals include at least two portions of veg, through both veg crudites and a minimum of one veg portion in the main meal item (pizza). With our pledge, we commit to aiming for continuous progress to increase the portions of veg we make available to children every year.
Public Food Procurement
Cardiff and Vale University Health Board
Cardiff and Vale UHB commit to increasing the number of portions of veg we sell in our flagship staff and visitor restaurant, Y Gegin, as part of a wider programme of work to develop healthy options and menu items to ensure a 75% – 25% split in favour of healthy options available at all Health Board catering outlets. We will monitor progress using our Audit Tool to assess compliance and volume of veg sold. We will also deliver accredited training to Catering Staff to improve their knowledge and confidence to promote healthy options with customers and display the winning Poster in GP surgeries and on hospital screens.
Recipe kits and Meal boxes
Swperbox aims to improve healthy eating practices through delivery of recipe boxes containing a minimum of two 5-a-day, running free community workshops and recipe kits to empower people with the skills and knowledge to eat more veg and influencing public sector bodies to improve thier meal options to include more veg.
Aldi UK are the first UK-wide retailer to set a SMART sales-based target for a percentage increase in veg portions sold across own-brand products. This is in addition to their existing commitment to promote and advertise vegetables on a weekly basis.
On top of our existing work to promote veg consumption, we pledge to include a weekly feature on our social media of vegetables and advertise at least one seasonal vegetable in our magazine, online and on our social media every month. We will promote Peas Please to our customers and indicate which cooking sauces include one of your 5-a-day where possible. We will put vegetables at the top of the agenda when planning retail new product design across all our food categories and increase veg options in our lunchtime meal deals.
We pledge to help our customers eat more veg through our Co-op products and through our Co-op communications. We will look for opportunities to increase veg through reformulation as well as developing new products with 5-a-day claims. We will use our communication channels to inspire customers to eat more veg by providing delicious recipes and promoting seasonal veg.
Henderson Spar NI
We are proud to source 75% of our produce from local suppliers, farmers and growers. We pledge to further grow these partnerships with the relaunch of our produce range as The Greengrocer, with a goal of increasing our vegetable sales by 5% year on year. We will achieve this through a wider range of convenience products like prepared sliced and diced vegetables, packaged leaves and salads join a new range of stir fry or microwavable packs, promotional pricing, communications and point of sale information.
We pledge to increase sales of fresh vegetables by 35% by 2026 and transparently report sales annually. We’re committed to extensively advertising our strong weekly promotions of vegetables, Pick Of The Week, via our in-store, social and media channels. In addition, we will continue to test, learn and share approaches that inspire and encourage our customers to eat more veg and that make veg even more accessible.
We aim to increase the proportion of our total sales tonnage that comes from vegetables by at least 1% by 2025/26. We will continue to support customers to increase their vegetable consumption through initiatives that improve awareness, value and incentives. We commit to share learnings in order to build the evidence base for how to effectively increase vegetable intakes.
We pledge to make sure our side dish in evening meal deals always includes both a salad and a vegetable. We will ensure that all retail main-course recipes published across all advertising space includes at least two portions of veg. We will do more veg adverts and make them even more appealing, advertising veg weekly on social media and at least monthly through both print and digital channels. We will put vegetables in higher footfall parts of the store (including through chilled checkouts) and set aside more space for them. We will dedicate promotional space to at least one vegetable line per week. We also pledge to make it easier for people with Healthy Start vouchers to spend them on fruit and veg.
We pledge to help our customers eat more veg by increasing the proportion of ready meals which contain one of their 5-a-day. We also pledge to introduce new promotions on fresh produce.
We pledge to enable customers to increase their veg consumption by increasing the amount of veg in the main meal products that we sell as well as in the main meal recipes in our magazines and newspaper. We plan to inspire customers by championing veg through our events, Cookery Schools and in store activities.
Association of Convenience Stores (ACS)
ACS will promote uptake of Healthy Start across the convenience sector, track the provision of vegetables in independent local shops and host an industry webinar sharing best practice on healthy eating initiatives.
Bags of Taste
Bags of Taste commits to ensuring that a minimum of two portions of vegetables, per person, will be included in every recipe that is taught in their food poverty classes, nationwide.
We will promote Peas Please among all of our clients (who operate in excess of 5,000 UK sites) and aim to engage directly with them between October 2018 and October 2019 to encourage them to take action to move towards two portions of veg included as standard in a main meal. We will support our clients to monitor their progress via innovative reports that can help them to evidence the increasing amount of veg they are buying.
Community Supported Agriculture (CSA)
We pledge to encourage CSA’s to participate in the Healthy Start scheme and provide support and training to existing and emerging CSA projects across the UK, helping them engage more people and increasing local vegetable production.
GroentenFruit Huis (Fresh Produce Centre), The Netherlands
The Dutch vegetable industry, united in the GroentenFruit Huis (Fresh Produce Centre) commit to focus on innovation of product and services in their business with the United Kingdom, with the aim of increasing consumption and to promote a healthy diet, for children in particular. Efforts will continue to provide more attractive, sustainable and high quality products, also in terms of packaging, labelling and marketing. Best practices for driving increased consumption in the wider society (such as healthcare) will be actively shared with UK partners by the Dutch National Action Plan for Fruit and Vegetables.
We pledge to ensure that fruit and vegetable growers are represented when lobbing Government on horticulture issues that affect their business. The Forum pledges to continue to promote local fruit and vegetables to children and adults as long as they continue to exhibit at Balmoral Show. The Forum will also use its Facebook Page to post and endorse vegetable promotions. Finally the Forum will also ensure that incoming office bearers are aware and committed to delivering the pledge.
Lantra Tyfu Cymru
We pledge to play our part to help everyone in Britain eat an extra portion of veg a day. Lantra, on behalf of Tyfu Cymru, pledge to expand the ambition of the Action Plan for Commercial Horticulture for Welsh Government and work with producers and partners through the creation of a Wales Horticulture Alliance to develop a new vision for the sector in Wales. This will look at how we can protect but also develop and grow the horticulture industry in an innovative and sustainable way in Wales to order to increase the supply of Veg produced in Wales.
School Holiday Enrichment Programme (SHEP)
The School Holiday Enrichment Programme will increase the amount of vegetables served in the school holidays by serving two portions in all lunches and delivering the programme to increasing numbers of children in line with Welsh Government funding. In 2021 we will provide lunches to approximately 8,000 children for at least 12 days of the summer holidays, this means a potential 96,000 lunchtime servings of two vegetables per child. We will increase our ambition in 2022 and 2023 in line with Welsh Government funding.
Social Farms and Gardens
We pledge to lobby for community growing spaces in all communities in Wales that want to work together to grow vegetables. We will provide support and training to existing and emerging growing projects helping them engage more people in local food production and increase productivity. We will continue to raise the challenges and push for more support for sustainable horticulture.
We pledge to ask all restaurants participating in our Out to Lunch campaign (25 of the UK’s largest chains) to include two portions of veg in every children’s meal and to support menu development to this end. If just half the chains on the league table achieve this, it will mean 100 million children’s meal options served with extra veg this year.
Sustainable Food Cities (SFU)
We are thrilled to announce that following a consultation with Sustainable Food Cities members our next campaign, starting in summer 2018, will be Veg Cities. Over the coming months we will be working with The Food Foundation and other Peas Please partners to build the resources to help other cities get on board with this campaign throughout the 50-strong network of Sustainable Food Cities.
Sustainable Restaurant Association
We pledge to continue encouraging members and the restaurant sector at large to increase the amount of veg they sell, through our “More Veg and Better Meat” and “Kids Veg Out” campaigns from 2017, and future campaigns in the coming years.
We pledge to train 100 schools in taste education lessons using the TastEd scheme of work, which gives teachers the resources to help children learn to love eating vegetables and fruit, using their senses.
The University Caterers Organisation (TUCO)
We pledge to actively engage with our members to promote increased vegetable consumption across our communications channels and support their campaigns to encourage students to eat more vegetables.
Ulster Farmer's Union (UFU)
The Ulster Farmers’ Union recognise the importance of fruit and vegetable production in Northern Ireland through its contribution to the local economy, the environment and the health of consumers. The UFU is committed to supporting growers’ build resilient, sustainable and profitable businesses through our policy influence in order to increase fruit and vegetable production and subsequently consumption in NI. The UFU pledges to create a vibrant image of fruit and vegetables through social media, local press and grower consumer interactions events.
We commit to helping everyone to eat more vegetables by working with businesses via our existing industry-facing programmes to encourage them to help customers throw away less vegetables and get vegetable portion sizes right.
We commit to help consumers eat more vegetables and waste less by improving labelling information on fresh produce as part of developing new labelling guidance for business.
We commit to help everyone eat more vegetables and waste less by improving measurement of food consumption.
We will increase our vegetable based digital web and social communications and content by 50% to encourage greater purchasing and raise awareness of availability and menu inclusions.
Castell Howell’s manufacturing partner, Authentic Curries and World Foods currently produces three product lines that contain more than two portions veg (>160g). The annual sales of these product lines are expected to be in the region of 50,000 portions for 2018. They also produce 13 product lines that contain at least one portion of veg (80g).The annual sales of this product are projected to be nearly 700,000 portions for 2018. We will endeavour to increase the vegetable content by up to 20% to a minimum of 80g in a further five product lines during 2018 with projected sales of around 150,000 portions. By the end of 2018 we will aim for 21 of Authentic Curries and World Foods Company’s ready meal lines to contain a minimum of one portion of veg and we will endeavour to ensure that all new product development contains a minimum of one portion of veg where appropriate.
Puffin Produce will continue to develop sustainable horticulture in Wales and work with Tyfu Cymru to develop a new vision for Horticulture in Wales as part of the Wales Horticulture Alliance. We will set a new target to our increase production of vegetables in Wales by 50% by 2023.
SourceGrow is a crop recommendation and market platform. We pledge to work with growers and producers to help them identify crops which are in demand and sustainable to grow. We will create the platform for chefs to purchase these vegetables, and we will arrange logistics. We will promote the restaurants who are sourcing local veg with our Source Grow window stickers, blog and social media channels. We will support chefs to incorporate seasonal produce by providing access to lists of produce which can be grown seasonally and sustainably.
Workplace, Events and Education
Aramark Robert Gordon University
We are ensuring to increase the servings of veg by 10% by July 2020 (veg in this case follows Government’s Eatwell guidelines, so does not include pulses or white potatoes) at two sites.
Aramark University of Westminster
We are ensuring to increase the servings of veg by 10% by July 2020 (veg in this case follows Government’s Eatwell guidelines, so does not include pulses or white potatoes) at two sites.
We pledge to ensure that each child’s serving of hot meals is inclusive of two portions of veg at no extra charge and to increase the range of veg & salad available in our servery & salad bars. We will promote them in a manner that is eye-catching and appealing to children & adults alike. We will ensure that all our interactive & self serve food areas have veg snack options available. Finally, we will increase the amount of veg in all our soups, which currently contain 50-80g per serving, to ensure that each serving contains 100g of veg. Through this range of actions, we aim to increase the amount of veg that we serve each day by 10%.
We commit to supporting Peas Please in their ambition to increase the volume of vegetables served to the British public. As such, Twickenham has committed to increasing the amount of vegetables and vegan options at all major sporting events (both within Hospitality and retail catering units), conferences and private dinners held at the stadium.
Ulster University Business School
We commit to be a department that will promote the important role that vegetables can play in our food choices, our diets, our environment and our economy. We pledge to embed these values into our curriculum on all food-related programmes within lectures and practical classes. We also aim to actively engage in research that will support local producers, our student body and consumers to increase their use/consumption of vegetables.
The University of Edinburgh
We will increase the amount of veg served across our catering service, by adding more servings of veg to pre-prepared grab ’n’ go menu items and increasing doubling the number of veg side-serving options in our retail (hot food) outlets. Ultimately, we will increase the average weight of vegetables used in our recipes from 90 grams to 150 grams per serving. We will also promote vegetables to students through Cook Along videos and Cooking Workshops.
University of West London
We will increase servings of vegetables by 10% across the Geller College restaurant, students’ union, and Elior’s university restaurant. This will be achieved by recipe development and pro-veg promotions on site. The University of West London (UWL) will also focus on vegetables as a key food category for sustainability and health within the education of students studying Culinary Arts and Professional Cookery at UWL’s London Geller College of Tourism and Hospitality. Students will also be asked to take an online course around sustainable and healthy food, with a focus on why vegetables are an important part of the solution. Approximately 60 students will take this course.
University of South Wales
We will increase our veg offering across University of South Wales run outlets by 15% by 2023. We will do this by building in two portions of vegetables into main meals as standard, offering more vegetable based options on the salad bar, offering a free veg side with every main meal, altering our meat based recipes to include a higher proportion of vegetables and improving the communication available to the consumer to inform them that they can benefit from a reduced price for a salad as part of a main meal.
University of Stirling
The University of Stirling’s Catering has an ongoing plan to enhance menus, providing healthier and more sustainable options. We commit to increasing the availability and servings of vegetables across our range of grab and go and sit-in food and beverage outlets on Campus. Building on the success of our grab and go vegan retail offer and dedicated V-go brand, we pledge to extending our sit-in offering to include an additional two varieties of vegetables with all plated and kids’ meals. We will also extend the vegetable grab and go offering across our outlets to include a range of crudité pots. Our menus will be developed to include at least 30% vegetarian and vegan options with 160g (two portions) of vegetables in them, so providing and highlighting healthier choices.
University of Stirling Students' Union
The promotion of a healthy lifestyle reflects our values, the Peas Please Pledge, only helps to reinforce this. The Student Union reflects the needs of our students and also improves access to healthier foods by offering more choices with vegetables, reducing meat based meals, as well as being more sustainable.
National Farmers' Union
We’re working hard to secure: continued access to sufficient numbers of workers to pick and pack our crops; a crop protection policy that puts us on a level playing field with the rest of the EU; the continuation and development of the Producer Organisation scheme to support investment in productivity on farm; and commitments from retailers to deliver greater fairness and transparency with their suppliers.
Scottish Grocers' Federation
Scottish Grocers Federation pledges to continue to work in partnership with the Scottish Government to support the ongoing development of the Healthy Living Programme. SGF will use its events, communication channels and stakeholder forums to encourage retailers to participate in the programme and to recognise the benefits of providing customers with healthy eating options, particularly fresh fruit and vegetables.
We pledge to increase the overall percentage of fruit and vegetables in the meals offered via BaxterStorey restaurants in PwC’s offices across the UK, from 15% to 25% by June 2020.
We’ll be testing activities such as: dedicated vegetarian and vegan options, fruit and veg mini-mart stands in offices for easier healthy snacking and Celebrate the Seasons “hero” veg campaigns.
Across the wider PwC community, we’ll raise awareness of the campaign via internal channels and produce quarterly e-recipe cards, encouraging our employees to be vegetable trailblazers at home as well as work.
The Veg Cities programme is part of the Sustainable Food Cities initiative, and focused on raising the bar of what can be achieved locally on key food issues through combined action of local food partnerships and individuals. All Veg Cities commit to coordinating activity to increase the availability and consumption of vegetables at a local level. Find out more about our 25 Veg City pledgers.