Aligned with UK climate change plan, the British food chain has turn half its menu plant-based.
The British high street chain, which offers Japanese-inspired food, has added some vegan options to its menu: Spicy Teriyaki Vegan ‘Chicken’ Steamed Buns, Spicy Vegan ‘Short Rib’ Ramen, Teriyaki Vegan ‘Chicken’ Ramen, and Shu’s ‘Shiok’ Jackfruit.
The new vegan chicken protein not only has the same texture of pulled chicken but also the same flavor! So, you won’t even notice the difference. The short rib ramen features mushroom and soy, while the Shu’s Shiok contains turmeric and ginger roasted jackfruit.
The company has joined the mission to combat climate change and that’s why it has turned vegan half of its menu. s part of its 2021 Positive Action Plan, announced earlier this year, the chain committed to making 50 percent of its menu vegan to lessen its environmental footprint and encourage omnivores to eat less meat.
But that’s not all. In 2020, Wagamama became the first major U.K. chain to serve vegan tuna. Isn’t it great? Go, Wagamama! In celebration of Veganuary, an annual challenge occurring in January that promotes plant-based eating, the company launched a special vegan menu. The new menu offerings include vegan sticky ribs and plant-based versions of the chain’s popular duck donburi and chili squid.
The company has become an advocate regarding climate change and plant-based consumption and has stated on its website “eating less meat and dairy is the most essential action [one] can take to reduce carbon emissions.” A 2018 study out of the University of Oxford found that a vegan diet can reduce a person’s carbon footprint by 73 percent.
Researchers also found that a plant-based diet would reduce farmland use by 76 percent. “We’re privileged to have restaurants in most major UK cities, therefore feel a real responsibility and exciting opportunity to make plant-based food as accessible as possible to all guests no matter their dietary preferences,” Wagamama’s CEO Thomas Heier said. “We hope our new menu will influence a positive spike in plant-based menu participation from our guests.”