Reading Time: < 1 minute More holiday-makers are opting for vegan food
Reading Time: < 1 minute

A major holiday company has launched vegan options on its ski packages to meet the growing demand for meat-free dining.

British based ski chalet holiday company Ski Beat has also added gluten and nut-free weeks to its offerings, claiming that requests for meat-free food are ‘at an all-time high’.

A vegan typical menu will include tomato balsamic soup followed by Moroccan chickpea casserole, parsley cous cous, cabbage, cumin roasted carrots, and vegan chocolate mousse.

Vegan options

“10 years ago, it was rare to be asked for special menus,” Sales & Marketing director Laura Hazell said in a statement sent to Plant Based News. “Now, we have so many requests we are dedicating specific weeks this coming season especially for those who either cannot eat certain food types, or choose not to.

“All of our chalet hosts are recruited through master-chef style cookery days & when our hosts arrive in the Alps they attend the Ski Beat training course and part of that training includes menus specifically for food intolerances and preferences.

“These days we will cater for just one guest with special dietary requirements in an entire chalet, but for the first time this year we’re highlighting chalets for those who prefer a specific diet to enable them to book during our special weeks, with non-allergic friends or family who travel with them eating our usual menu.”

Current vegan weeks take place from December 15 (Chalet Cristal 5, Val d’Isere) and January 5 (Chalet Bouquetin, Les Arcs). You can find out more here

Maria Chiorando

Maria is a news and features writer for Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. She was previously the editor of Plant Based News for over 3 years.