Plant-Based Foods of Canada launches the first annual Plant Based Food Week
By Food in Canada staffFood Trends Plant-based foods Editor pick Plant Based Food Week Plant-Based Foods of Canada
Plant-Based Foods of Canada (PBFC) is pleased to announce that the first annual Plant Based Food Week will run from today until Friday, March 25.
By launching Plant Based Food Week PBFC hopes to inspire Canadians to incorporate more plant-based foods into their diet either by trying new meal options or making swaps in their favourite recipes.
To encourage participation, a giveaway contest will launch on PBFC’s Instagram account (@plantbasedcan) giving one lucky consumer the chance to win a plant-based prize pack, courtesy of PBFC members. To learn more about the contest, visit https://www.plantbasedfoodweek.ca.
Plant-based diets have direct and positive impacts on issues that matter to consumers. Modern-day consumer preferences reflect that environmental sustainability, human health and social justice are all factors that inspire people to incorporate alternative protein options into their everyday diets.
“Canadians are embracing plant-based foods at an increasing rate and the products they are finding taste great. This week will help draw attention to the wonderful products on offer and to help generate a conversation with consumers on how simple, plant-based swaps can have a big impact on our global community. It’s an opportune time for the health of Canadians and the global community to adopt great tasting, plant-based options, many of which are grown or made right here in Canada,” said Dror Balshine, founder and president of Sol Cuisine and chair, PBFC Advisory Board.
“With Plant Based Food Week, we want consumers to know that incorporating plant-based foods into everyday diets has never been easier. Most product categories in the grocery store now have plant-based versions of conventional products. The taste, variety and versatility of the many options make simple plant-based swaps convenient and easy to include in weekly meal plans,” said Leslie Ewing, executive director, PBFC.
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