Veganuary across our business

How we’re supporting veganuary around our business

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We are passionate about food.  At our heart are people who spend a lot of time  talking about what they are cooking and eating.  As we continue to develop and grow our plant-based category, it should come as no surprise that we have more and more staff who are turning to a plant-based diet.  This Veganuary we catch up with a few colleagues who have taken up the challenge to eat plant-based for 31 days to see how they are getting on , to share any tips and also show is what they are cooking.

Matt: understanding our categories

A massive foodie and our Head of Inspiration and Development, he took up the challenge, alongside his family this January.  Matt says, All round I think its a positive experience and an essential one if you are developing products for vegans and flexitarians.  Just from a health perspective its good and there is a growing understanding that eating more plants is important for gut health. The challenge to continually come up with new recipes is also good for me, just like everyone else I struggle to bothered to cook sometimes and Veganuary is a massive inspiration boast, which we all need at times.”

Asked for some kitchen inspiration, Mob Kitchen are his favourites this year – with recipes which are quick, easy and pack a punch flavour wise which is essential. They taste amazing but just happen to be vegan.

See below for some of Matt’s vegan creations on Instagram 

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A post shared by Matt McAuliffe (@matty_mc___)


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A post shared by Matt McAuliffe (@matty_mc___)


Nutty Pithivier

Monika: using an app to make the switch easier

Monika was another colleague wanted to try Vegan eating for the month. She prefers to cook from scratch, rather than depend on ready-meals.

Monika has really been enjoying the challenge and says, of continuing after the month is up, ” I believe it’s ok to have an animal based product from time to time, as long as it is locally and sustainably sourced from a supplier respecting high welfare standards. I like my morning coffee with a dash of organic milk and I prefer honey to sugar, but I will continue my flexitarian lifestyle.”

So her top tip is that she uses the Waitrose & Partners Food App for recipe inspiration. She says “You can search ‘vegan’ and save your favourites in customised folders.  What I like about this app is you can create a shopping list, so cooking vegan is just as simple as cooking any other meal.”

One of her favourites on the app is the Nutty pithivier with watercress and pistachio pesto.  She says, “this recipe has a lot of ingredients and it is quite complex, but it was very tasty and filling at the same time. Plus it includes all the macronutrients and good balance of essential micronutrients.

Ellen: plant-based = more energy

Ellen decided to take part in Veganuary for the challenge. She’s a product developer for our plant-based category so she felt it was important for her to understand the challenges of a plant-based diet.

She says, “It’s highlighted the sheer amount of day-to-day store cupboard ingredients and products that contain some form of dairy or meat. I also decided to take part in Veganuary to see if it would have any affect on the way I feel. You hear about people moving to a plant-based diets and the positive effects it has of various aspects of their lives so I was interested to see how it would affect me. I have certainly got tonnes more energy especially in the evening since being plant-based and feel much more motivated to carry out daily exercise.”

That’s definitely a glowing endorsement from a lifestyle perspective but what about her recipe inspiration?


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      A post shared by Domestic Gothess (@domestic_gothess)

      Izzy: cooking with someone else makes it easier

      Izzy and her sister Laura are based in the office at one of of manufacturing sites. They’ve taken on the challenge together, partly for the health but also environmental benefits.

      They’re both really enjoying it and Izzy says, “It helps that we live together and can make tea together but also motivate each other. We also usually make soup with our soup maker at this time of year anyway so that has coincided well for lunches.”

      They’ve shared some of the dishes they’ve created and also a few products they’ve found useful.

      Izzy's veganuary tips

    Finally, Ellen leaves us with some Veganuary tips to help make switching to a vegan diet easier:

      • Plan & be organised. I find if you plan your weekly meals, breakfast, lunch and dinner it is much easier to stick and enjoy your vegan lifestyle. It takes more time thinking about recipe ideas and therefore if you plan in advance you can just crack on when it comes to meal times.
      • Don’t just reply on alternatives – Since I have been taking part in Veganuary I haven’t eaten many meat alternatives. This isn’t necessarily out of choice, but I am finding it a great way explore vegetables & pulses etc in new ways and formats.
      • Spice things up – there’s a pre conception that plant-based foods can lack in flavour. Don’t be afraid to really add lots of spices, herbs etc to jazz things up. Even using drizzle & dressings can really help to add another dimension to the meal.
      • Try different things & don’t just stick to the recipe – I really struggle following recipes to a tee and I enjoy making it up as I go along. Having said that there are some great base recipes to use which are easy to adapt and shape into something you know are going to love and enjoy.

January 18, 2021

5 minute read

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What does the future of sustainable pig farming look like? Why not join our webinar on Fri 26th March (09.45 - 12.00 GMT) and find out. We’ll set the scene on the future for food, sustainability and livestock, share some case studies, but also talk about how we can validate the data. Plus we’ll run a panel discussion to wrap things up. 🐷 🐖

The line-up includes speakers from Food Ethics Council, University of Leeds and Authenticate, as well as a panel discussion hosted by CIEL Livestock. Click the link in our bio to register. ⬆️

We've done it! We've won 'Plant Based Manufacturing Company of the Year' at the Food Manufacture Excellence Awards. Great recognition for a mammoth project. We spotted a gap in the plant-based market for ready-to-eat chicken style pieces so created a unique product (@squeakybeanveg) with great taste and texture. We secured investment & fitted out a brand new 100% plant-based site to manufacture it - all in 13 months. So great to get recognition for that. Congratulations to the entire #team ...

Quick quiz..🤔 You knew this was a) plant-based and b) that you could get this kind of deliciousness in a box, delivered to your door, ready to cook? Right? If not then check out @hellofreshuk who now include @vivera_UK in their plant-based boxes. Big thumbs up to our #foodservice team who have been involved in the project too. ...

Food photographers, YOU could be in amongst this prestigious collection of previous @foodphotoaward winners. You've got just 3 days left to enter. The judges will be presented with a shortlist, then sift through the category entries to select the winning photo. Each category winner is then put forward to be in the running for Pink Lady Food Photographer of the Year. It's a unique award which carries prestige. So don't delay. We're proud to sponsor the 'Food for Sale' category and can't wait to see the entries. ...

📣 Listen up people 📣 exciting announcement. This month on @squeakybeanveg, we've handed over the creative reins to 28 different vegan influencers/foodies who will be showing consumers how fun, tasty and easy it is to enjoy plant-based eating. Cue some drool-inducing images and fantastic gastronomic delights. ...

After a busy week, fresh pasta and sauce (from our Soli brand) is the perfect solution. Authentically Italian, they are delicious, hassle free and super quick, giving you more time to relax. What could be better? Here we've got Aubergine, Mozzarella and Roasted Tomato ravioli paired with our spicy arrabiata sauce and at the back Strozzapreti with basil pesto sauce. What's your favourite pasta dish? PS you can find the Solil range @waitrose and @ocadouk ...

Chipotle cauliflower tacos, veggie stuffed baked potatoes and chocolate orange traybakes - just a selection of the #vegan delights we've seen on colleagues' @instagram feeds as they take on the @weareveganuary challenge. In our latest blog we catch up with some of them to find out what motivated them to get on board, tell us their favourite vegan recipes and share some tips for staying motivated. See the link in our bio ...

Just a couple of weeks left to perfect your entries for the @foodphotoaward. We're proud sponsors of the 'Food For Sale' category and the judges are looking for the very best shots of food for sale, be it a farmers market in France, spices in Senegal, macaroons in a chic Parisian emporium or coconut pancakes from a Thai floating market. Images of buying and selling food in shops and on the street anywhere in the world. For more details on how to enter, click the link in our bio ☝🏼 ☝🏾 ...

However you like to eat, our delicious range of olives and vegetable antipasti products are perfect if you want to make your own pizza. You could keep it simple. Or add some flavour with salami, nduja or chorizo. And for those of you who like to eat plant-based you can get creative with our range plant-based marinated chicken style pieces. Something for everyone. We're passionate about delivering happiness through food. ...

yet ANOTHER launch, perfect if you're doing @weareveganuary. Or just because. Our @squeakybeanveg have launched Crispy Duck style pieces (plus hoisin & pancakes) for the ultimate in plant-based, tasty eating (without the stress of booking a takeaway slot). Head to @waitroseandpartners to enjoy ...

📣 📸 Calling all food photographers , videographers and food stylists- there is now less than a month to go until entries close for the @foodphotoaward. We are very proud to sponsor the 'Food For Sale' category. But would encourage anyone thinking about entering any of the 25 categories to GO FOR IT! You could win a category (like @zayyarlin84) or even be crowned Food Photographer of the Year (like @kmasad) and take home a £5k prize and a load of fantastic opportunities. Give it a go - 2021 might be your year! ...

Is that more or less than you thought? 🤔 Our Senior Insight Analyst, Alex, has been looking at how the lockdown has affected consumer retail grocery habits and impacted eating at home. To read more click the link in our bio 👆 ...

Last but NOT least are @squeakybeanveg ready-to-eat Garlic and Herb Chicken Style pieces. Available now at @waitroseandpartners - they're perfect for adding to dishes or just snack out of the pack. Another great way to make the plant-based switch even easier this #veganuary ...

Ok....launch #2. Meet @squeakybeanveg Chinese style ribs, with a delicious sticky sauce. Another one ready in just 5 minutes and these will make the plant-based switch even easier. The brand's first beef alternative is available in @sainsburys. What are you waiting for?? ...

New year and we've some delicious #plantbased launches - perfect if you're doing @weareveganuary. @squeakybeanveg are definitely your sidekick if you're hoping for all the taste but none of the meat. Meet the Katus Curry chicken-style pieces that are available in @sainsburys. With an aromatic sauce they're ady to eat in just 5 mins!! ...

Slightly different to previously billed, this new year's eve is a much quieter affair for everyone. Whether you're cooking up something special, ordering in or just enjoying a glass of something - we wish you a Happy New Year. We're making the most of the leftover Christmas olives! ...

Today when some of the team are enjoying the bank holiday, we say thanks to those who are working and it’s business as usual. Production & manufacturing, warehouse, supply chain & logistics colleagues. Making sure our tasty olives, antipasti, pickles and plant-based products reach the shelves.

#clitheroe #bicester #redhill #team

Leftovers, bubble & squeak, cold cuts, picky food, nibbles - whatever you want to call them! Our meats, olives and pickles are just PERFECT over the festive period. Relax, enjoy and take the strain out of the day. What's on your menu today? ...