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Burger King UK Launches Vegan Nuggets

Burger King UK takes another step toward 2030 seeing a 50% meat-free menu

Burger King UK has today announced the launch of its new Vegan Nuggets, available from 5th January 2022 nationwide in restaurants and via delivery.

The Burger King nuggets will be made from soy and plant proteins only, to taste the same as their meat originals and are certified by the Vegan Society.

BKUK is the first fast-food restaurant chain in the UK to welcome Vegan Nuggets to its meat-free menu.

The launch of the Vegan Nugget demonstrates positive progress against BKUK’s target to offer a 50% meat-free menu by 2030, having released the Plant Based Whopper in January 2020 and BKUK’s Vegan Royale, which was awarded launch of the year by PETA (People for the Ethical Treatment of Animals) in 2021.

Within this target, BKUK has also pledged to reduce meat in its menus to help achieve a 41% reduction in greenhouse gas emissions by 2030.

The roll-out of vegan options forms an important part of the chain’s sustainability charter “Burger King for Good”. In the charter, BKUK has committed to ensure 30% of plastic used will come from recycled content, reduce value chain emission by 41% per restaurant by 2030, and achieve 100% independently certified sustainable sourcing on key products by 2025.

BKUK has also committed to ban single-use plastic to instead opt for 100% recycled or certified packaging by 2025.

Alasdair Murdoch, CEO at BKUK said: “We’re pleased to announce the launch of BKUK’s new Vegan Nuggets across our menus nationwide – a significant milestone for the company and an important next step in achieving our target of a 50% meat-free menu by 2030.

Adapting to customer preferences is a key focus at Burger King – we are committed to helping our guests make good decisions about what they eat and drink and providing them with informed choices – whether through clear nutrition and allergen labelling, or by offering vegan and vegetarian options. The launch is another positive step in reducing our carbon footprint and driving innovation in our menus in response to growing demand for meatless alternatives and products with no animal protein in the UK.”

The original version of this article was first published in Hospitality & Catering News

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