The meat-free week is just around the corner and this year Deliveroo and the Australian start-up v2food have teamed up for vegetable meat.
The partnership gives Aussies the opportunity to order herbal versions of their favorite meat dishes, as Deliveroo expects the search for herbal dishes to skyrocket when Aussies joins the World Meat Free Week challenge.
Over 70 famous restaurants today, such as Royal Stacks, Hashtag Burgers, The Italian Bowl and Boss Burger, offer vegetable versions of their customers' favorite meat dishes through Deliveroo.
"Increasing animal meat production to feed a planet that will grow to a population of 10 billion is unsustainable," said Nick Hazell, CEO and founder of v2food.
“Fortunately, more and more people are looking for ways to reduce their meat consumption. By partnering v2food with Deliveroo, Aussies can choose more sustainable foods while enjoying their favorite dishes from leading restaurants. "
A recent report by the Food Frontier think tank has shown that one in three Australians consciously limits their meat consumption. In addition, 6 out of 10 Australians have tried or are interested in the new generation of vegetable meat products.
With v2mince and v2burgers, the change will be seamless, as v2 cooks, looks and tastes like meat.
The same Food Frontier report found that Australian consumers spent an estimated $ 150 million on plant-based meat products in 2018-19. However, due to moderate growth estimates, the domestic market is expected to grow to nearly $ 3 billion by 2030.
“Sustainoo has long been a key focus at Deliveroo and we strive to be the better grocery company,” said Ed Mcmanus, CEO of Deliveroo Australia.
"Our partnership with v2 foods enables and empowers our customers to choose healthier and more sustainable foods without changing the foods they order at their favorite local restaurant."
Customers can search for the "v2food" tag in menu items on Deliveroo.
The double number of vegetable dishes after v2food with Deliveroo first appeared in Retail World Magazine.
