Reading Time: < 1 minute Raymond Blanc says 'for too long vegetables have been ignored' (Photo: Raymond Blanc)
Reading Time: < 1 minute

A leading chef says veganism is a ‘necessary change’ in making food more sustainable.

Raymond Blanc, chef patron at Le Manoir aux Quat’ Saisons – a hotel-restaurant in Oxfordshire with two Michelin stars, is president of the Sustainable Restaurant Association.

While he serves animal products, Blanc has taken steps to reduce the carbon footprint of meals, including serving vegetables grown in his own gardens, and making some recipes vegan by replacing dairy with alternatives like aquafaba.

‘Luxury has to change’

“I’ve always been involved in these issues and I’m so glad luxury now has to change. We will have to reinvent ourselves. It’s a revolution which will completely change our habits,” he said.

“[In London] there are some brilliant chefs who are embracing good ethics.

“Veganism is an important part too. It is part of a new lifestyle that is necessary and will challenge a chef in the most extraordinary way. It’s good because for too long vegetables have been ignored.”

‘Not a trend’

This isn’t the first time Blanc has spoken positively about the growth of plant-based food. This Summer, he discussed changing attitudes towards plant-based food in an interview with The Telegraph.

“Today, there is a true realization that we must change the way we eat,” he said.

“Vegetarianism and veganism is not a trend, but an important change based on knowledge and awareness that we, be it chefs, home-cooks and retailers alike, must embrace.”

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.