Burger King Trials Meat-Free Menu At 2 Locations In Switzerland
A Plant-Based Whopper from Burger King in front of a meat-free restaurant Diners can choose from 14 meat-free options - Media Credit: The Vegetarian Butcher / PBN

Burger King Trials Meat-Free Menu At 2 Locations In Switzerland

It closely follows a similar trial that took place in London

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2 Minutes Read

Two Burger King locations in Switzerland are doing away with meat for a limited time, and serving only vegan and vegetarian food in its place.

Burger King partnered with The Vegetarian Butcher to turn its stores in Basel and Geneva meat-free until June 23. The eateries are offering 14 options, including the Veggie Whopper, Veggie Nuggets, and new Cajun-style items.

Ben & Jerry’s dairy-free ice cream is up for grabs too, according to social media posts from The Vegetarian Butcher, which also revealed that the meat-free Swiss stores were motivated by “popular demand.”

The plant-based food brand, opened by a former animal farmer in 2010, now supplies vegan meat to Burger King in Switzerland, Germany, Spain, and the UK.

Burger King and sustainability

Environmental concerns could be behind Burger King Switzerland’s recent plant-based push. On its website, the company states that its plant-based patties contribute up to 90 percent less CO2-e emissions than their animal-based counterparts.

“These details might not make your mouth water, but we’re convinced food tastes better when you eat with a clean conscience,” the fast-food giant writes. “So whatever your reason is for going plant-based, Burger King has got you covered.”

A similar initiative took place across the pond in March, when Burger King UK turned its flagship store in London fully vegan for one month.

Katie Evans of Burger King UK said in a statement at the time that the “limited-edition menu is a direct result of our focus on vegan and plant-based innovation.”

Evans added that it “goes hand in hand with [Burger King UK’s] target of a 50 percent meat-free menu by 2030, as well as our commitment to sustainability and responsible business.”

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The Author

Jemima Webber

Jemima is the Head of Editorial of Plant Based News. Aside from writing about climate and animal rights issues, she studies psychology in Newcastle, Australia (where she was born).

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