Beyond Meat is expanding its Beyond Burger\u00ae availability to airport and train station bars throughout the UK in partnership with SSP, enhancing plant-based options for travelers. <\/p>\n
Starting in October 2024, the Beyond Burger will be offered at 13 locations, including Brigg & Stow at Bristol Airport and Camden Bar at London Stansted. This plant-based burger mimics the look, cook, and flavor of traditional meat burgers and will be introduced in six additional bars by December 2024, providing a flavorful dining experience with a lower carbon footprint compared to standard beef burgers.<\/p>\n
Steve Parsons, UK Regional Sales Manager for Food Service at Beyond Meat, emphasized the initiative’s importance in helping more people in the UK reduce their animal meat consumption. He noted the aim to offer delicious and nutritious plant-based meat options for everyone, catering to travelers whether they are on holiday or commuting after work.<\/p>\n
The new menu at SSP will prominently feature a juicy Beyond Burger patty, complemented by crunchy lettuce, tomatoes, onions, and house burger sauce, served in a bun alongside a side of chips\u2014suitable for carnivores, flexitarians, vegetarians, and vegans.<\/p>\n
Meredith Ford, Head of Sustainability for SSP UK & Ireland, stated the company’s commitment to providing diverse choices for customers across all outlets. She expressed pride in collaborating with Beyond Meat to achieve a target of having 30% of their own brand main meal options be plant-based or vegetarian, contributing to positive change in the food travel sector.<\/p>\n","protected":false},"excerpt":{"rendered":"
Beyond Meat is expanding its Beyond Burger\u00ae availability to airport and train station bars throughout the UK in partnership with SSP, enhancing plant-based options for travelers. Starting in October 2024, the Beyond Burger will be offered at 13 locations, including Brigg & Stow at Bristol Airport and Camden Bar at London Stansted. This plant-based burger […]<\/p>\n","protected":false},"author":1,"featured_media":5940,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-5939","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restaurant-news-uk"},"_links":{"self":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5939"}],"collection":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5939"}],"version-history":[{"count":0,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5939\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/media\/5940"}],"wp:attachment":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5939"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5939"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}