Food for Thought How to: Working with Veg-Friendly Caterers

You’re involved with a nonprofit which has been contemplating adopting a more animal- and earth-friendly menu policy—yet you still have some lingering questions. Does this sound familiar? To start, it’s amazing that you’re looking to align your mission and your actions to save even more lives and to help protect our planet! It’s also understandable to have concerns or inquiries, just like with any type of change. 

One of the most common questions we hear is “How does our organization work with caterers on creating a vegan/vegetarian menu for our upcoming event?” Since we are very fortunate to have a staff member, Barb, who is actually also a vegan caterer, we thought it may be helpful for her to share her knowledge on this very topic via an interview with fellow staff member, Allie!

Interviewer: Allie Gunter, West Coast Coordinator (San Diego, California)
Interviewee: Barbara Troyer, Food for Thought Wildlife & Environmental Coordinator and Caterer at A Broken Angel Sustainable Catering and Food Cart (Bend, Oregon)
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Q: What tips do you have for someone who is looking to work with a veg-friendly caterer for the first time?
A: Even if a caterer is all plant-based, they probably have a cuisine or cuisines they specialize in. Take the time to review a caterer’s website and social media accounts, then contact them and provide as many specifics about your event as you can and ask for their catering menu. Some catering companies or chains may have pre-set menus and price lists, but for high-end catering, don’t expect a quote without speaking with the caterer first about your event details. Many chefs want to work with you on your special event and will take the time to talk with you about your needs and expectations, then create a customized quote based on the expected headcount and other factors.

​If you’re able to find an all-vegan caterer, I would contact them first as they specialize in delicious and creative plant-based foods. However, if this is not an option in your area, many caterers are now offering vegan entrées alongside their other menu items. If they do (or are looking to do) a substantial amount of vegan catering, their catering menu will reflect this. Even traditional restaurants and caterers are sometimes willing to take on a creative challenge and will work with you to produce crowd-pleasing options. This is a win for both your event and for the caterer, as a successful catered event can draw new business and showcase the diversity of the chef. I’ve noticed caterers commenting after preparing an all-vegan spread that they found the process exciting and plan to offer more vegan options going forward for other clients.

Q: What made you decide to offer vegan food for your own catering business?
A: Creating a vegan catering business (and food cart) was a natural fit for myself and my chef partner, Richard Hull. I’d been a long-time vegan activist and dreamed for years about opening a food cart or other food business. Chef Hull is French-trained and brought 20+ years of experience in restaurants from his own bistro, to head chef at multiple award-winning restaurants, to high-volume hotel catering departments. When Richard relocated to Oregon and had a personal lifestyle change, he utilized his talent and training in developing a new Southern American vegan cuisine. Or as I often tell customers, “He turned his magical talents onto plants and never looked back!” I brought years of casual vegan cooking experience to the team as well and have happily expanded into the roles of baker and fermenter for A Broken Angel. Operating both the food cart and catering business allows us to offer our community two very different types of vegan cuisines: cart art (street food) and high-end catering (weddings, parties, and so on). What both have in common is savory and approachable food with no reliance on mock meats or fake anything.

Q: What is your personal favorite vegan food item you make?
A: I can tell you that our customer’s favorite food cart item is probably the biscuits and gravy (I make the biscuits, Richard makes the gravy). Personally, I love toasted English muffins in the morning with avocado, garden tomatoes, homemade sauerkraut, capers, and a bit of salt and pepper. Sometimes I’ll add a little Miyoko’s cream cheese. I also enjoy chickpeas cooked almost any way, and baking and devouring a good cinnamon roll. But I love the taste of Field Roast products too, so meals don’t always have to be made from scratch!

Q: What trends do you see happening in plant-based foods?
A: Veganism continues to be a top consumer trend and as a result, more people than ever are expecting vegan options at events. In fact, a Top Trends in Prepared Foods in 2017 report highlighted that the number of vegans in the U.S. grew 600% in 3 short years! Numerous studies have also reported that reduced meat consumption is key to reversing climate change. At the same time, many more options are available to consumers in stores like aged cheeses and savory sausages and burgers, and plant-based meats and lab-grown meats continue to improve in texture and flavor and become more widely available. Although there are some cooks that rely heavily on these substitutes, I’m seeing more vegan chefs starting to branch out into specialized cuisines that minimize the usage of mock meats and cheeses.

Q: What are the most common ingredients you use to substitute for eggs, dairy, etc.?
A: Almond milk is our go-to for so many recipes from biscuits to griddle cakes to savory dishes. Cashews are a staple as well for crème sauces. Refined coconut oil is cut in for butter in baked goods and used in many other ways. We include a variety of mushrooms in our savory dishes (I mentioned earlier that we don’t use mock meats for the food cart or catering). Occasionally, I’ll use flax or chia in place of eggs or gelatin, or aquafaba (from chickpeas).

Q: What is something you wish your clients knew ahead of time when working together?
​A: We’ve catered for some nonprofits and private clients who may eat vegan themselves but have many guests or family members who are not as familiar with plant-based eating. I would suggest that they not emphasize the fact that the meal will be vegan. If asked, describe the type of cuisine and courses in such a way that it sounds enticing! Don’t start out by saying, “Well, it’s all vegan…” We don’t talk about meat-centric meals that way. Imagine if every time someone referred to Italian food, for instance, as meat-based Italian food. So why should we say, vegan Italian food? It’s just good food.

Thank you to Barb for sharing her wisdom on plant-based catering!

The guests at your next fundraising or sponsored event will be singing the praises of your choice to serve menu items that further the impact of your organization’s scope—whether they are personally plant-based themselves or not!

IF YOU EVER HAVE ANY SPECIFIC QUESTIONS ABOUT HOW TO ADOPT A BOARD-APPROVED, VEG-ONLY MENU POLICY OF YOUR OWN, DON’T HESITATE TO REACH OUT TO US!

Vegan Event Grant Recipient: Citizen Coalition for Wildlife and Environment

We’re happy to report on another successful event, this time by Citizen Coalition for Wildlife and Environment, of Grand Island, NY. Wildlife Appreciation and Education Day brought together a diverse group of people to talk about and educate on compassionate coexistence and habitat and wildlife protection—and snacks were provided through our Food for Thought vegan event grant!

Event organizer Dave Reilly said that the food was a big hit, with many attendees expressing their shock that it was all vegan. The enticing comfort food spread put together by local community college food service included vegan “mac and cheese,” plant-based sliders, and pickled beet and chef salads. According to Reilly, the college caterer was so pleased with their completely vegan menu, that they plan to advertise it as an option for future events, which will help even more functions go vegan!

​A big thanks to the Coalition for encouraging people to consider the choices they make that affect both animals and the environment.

Vegan Event Grant Recipient: Climate Tracker

​Congratulations to event grant recipient, Climate Tracker, an international organization that trains aspiring young journalists to learn and write about climate change! Climate Tracker recently hosted a three-day Climate Journalism Workshop in Poland, bringing together participants from four different countries and providing delicious vegan food for all activities.

International Program Manager Arthur Wyns relayed that the event was a great success. “Reducing meat consumption is an important element in tackling climate change, a fact most participants were unaware of going into the workshop,” he said. “Differently from other such events we have organised in the past, this all-vegan workshop led to many more heated discussions on environmental issues such as meat consumption, lifestyle change, and sustainability. Some of the young journalists have already written about the subject in their national media since the workshop.”

“Only a few of the participants were vegan or vegetarian,” said Wyn. “For most participants, eating vegan was a new experience they would not have undertaken on their own. Many participants were surprised how delicious and varied the food was they were served.” Wyn also mentioned that the caterers were new to creating plant-based meals as well, and they found the process a creative challenge, proudly sharing the results on social media. Menus for the multi-day event included local Polish foods, Middle Eastern style tasters (think hummus and olives), vegan burgers, and fresh juice. 

After the event, Climate Tracker adopted a formal menu policy which states all projects going forward “are obliged to be 100% vegetarian, and should aim at being entirely plant-based.” The group plans to incorporate this new policy into a broader sustainability policy in the new year.

Thank you, Climate Tracker, for walking your talk as an environmental organization by providing vegan food for your trainings and implementing a plant-based events policy!

Vegan Event Grant Recipient: Nevada County Pets In Need

Nevada County Pets in Need (NCPIN), a 100% volunteer staffed organization that collects food and supplies for the companion animals of those in need, recently held a beautiful gratitude event for 80 of their donors. It was also their first ever all vegan event! The fully plant-based reception was a hit from start to finish.

The catered dinner was purchased with a grant provided by the Food for Thought program. Thanks to the talents of Emily’s Catering & Cakes, attendees enjoyed an array of tasty bites including tofu lettuce cups, crostini with fig and butternut squash, endive with curried tofu, stuffed mushrooms, polenta with chili, seasonal fresh fruit, and cobbler. (It all sounds absolutely delicious!) The best part of it all? Zero animals were harmed in the creation of the meal!

Patti Galle, the Executive Director of NCPIN, said people were raving about “how good [the] vegan food was,” and added that “many had not tried it before [and] loved it!” It is always fun to try new foods. It is also so exciting to see more and more animal welfare groups like NCPIN expanding their scope of impact by choosing to leave animal products off their plates at events. Way to go, NCPIN! We deeply admire your commitment and compassion.

If your organization is interested in hosting its premiere plant-based event, be sure to check out our grants page.

Vegan Event Grant Recipient: Alberta Spay and Neuter Task Force

We are proud to announce the first ever recipient of the new Food for Thought Vegan Event Grant! The Alberta Spay Neuter Task Force (ASNTF), which helps reduce companion animal overpopulation in Canada’s First Nation communities, held a Volunteer Appreciation Luncheon earlier this month. From all accounts, it was a smashing success!

Jackie Lind, the Medical Manager for ASNTF, reported that the event “was well attended” with a “fun atmosphere and rave reviews about the food.” “[The food] was amazing and most people had several plates full,” she added. And we can see why! 

ASNTF served up a delicious 100% plant-based buffet including Thai tofu subs, falafel skewers, two varieties of popcorn chicken, jackfruit pulled pork tacos with coleslaw, loaded nachos with homemade salsa and guacamole, and assorted vegan sushi rolls. They topped it off with blueberry vanilla cupcakes for dessert.

The food was catered by local restaurants in Calgary, AB, including the all vegan Dandelion Cafe, with the vegan sushi from Globefish, and cupcakes from Planet Organic.

We are proud to have sponsored this event with our Vegan Event Grant and wish ASNTF all the best as they continue their amazing work and further become truly humane leaders!

A National Survey of the Best in Shelter Fare

FOOD FOR THOUGHT STAFF HIT UP SHELTERING EVENTS 
& DISCOVER THE BEST VEGGIE BITES 

As many of our readers know, the Food for Thought Campaign has gone NATIONAL this year! In our travels, we're discovering some truly amazing veggie fare at animal welfare events across the country. Take heart and try not to salivate too much over these mouthwatering meals. 

We hope this inspires you to get creative with your menus and try your first all-veg/an event, if you haven't already! 

NEW ENGLAND: New England Federation of Humane Societies Conference

• BREAKFAST: Bagels, Veggie Cream Cheese & Jam

• LUNCH: 3-Bean Chili, Lentil Stew, Mashed Root Vegetables, Asian Greens & Herb Salad w/ Chili Vinaigrette, Sesame Vegetable Stir Fry & Fried Rice, Portobello Mushroom Stroganoff w/ Noodles, Cheesy Polenta Cake over Ratatouille 

• SNACKS: Soft Baked Pretzels w/ Gourmet Mustards, Edamame Snack Packs

• DESSERT: Ooey gooey Chocolate Chip Cookies, Whoopi Pies (they were gone in minutes!)

NEW JERSEY: St. Hubert's Animal Welfare Center's Canine Cotillion

• HORS D'OEUVRES: Marinated Artichokes, Eggplant "Caponata", Couscous Salad

• DINNER: Butternut Squash Ravioli w/ Wild Mushrooms and Crispy Kale, Grilled Vegetable Wellington w/ Mushroom Cream Sauce, and Pan-Fried Artichoke Cakes w/ White Bean Puree and Asparagus

• DESSERT: Lemon Meringue Tart, Petit Fours, Sorbet

CALIFORNIA: National Museum of Animals & Society 1st Annual Gala (all vegan!)

• HORS D'OEUVRES: Bruschetta Toasts, Vegetable Pot Stickers, Pea & Potato Samosas, Pizza Wedges w/ Sicilian Eggplant & Pine Nuts

• DINNER: Asian Salad w/ w/ Carrot, Picked Red Ginger, Mandarin Oranges, Red Bell Pepper, Toasted Almonds + Won Ton Crisps; Pad Thai Noodles w/ Teriyaki Glazed Tofu Steaks, Broccolini, Grilled Pineapple

• DESSERT: Sorbet, Apple Almond Tart, Chocolate Cake, Assorted Cookies, and Seasonal Fruit & Berries