BaxterStorey has launched its first vegan outlet in Scotland at the University of Stirling to meet the rapidly growing demand for plant-based alternatives.
With more than 14,000 students enrolled at the university, a number set to increase in coming years, the outlet was designed solely by the contract caterer.
The new vegan hot spot features an entirely plant-based menu and a multitude of café staples, including vegan carrot cake, vegan sausage rolls and authentic sandwiches.
The outlet boasts soup alternatives, such as cauliflower minestrone and curried yellow pea, and contemporary snacks including Perkier snack bars and lentil and hummus crisps are available. Minor Figures cold brew and banana split Rebel Kitchen dairy free mylk coffee are also on offer.
With students becoming increasingly aware of the impact left on the planet and many moving towards sustainable diets, the outlet promotes Grounds to Ground, an initiative encouraging customers to feed their garden with recycled coffee grounds, which act as fertiliser.
Early sales figures show the site has doubled business compared to the same period last year and there are ambitions to expand the dedicated vegan outlet to other universities in the area.
BaxterStorey managing director, Jeremy Wood, said: “We’re delighted to be working with the University of Stirling to provide an exciting new vegan outlet for its students. BaxterStorey prides itself on being a sustainable business and with the growing trend for more plant-based options, we’re proud to be able to introduce a range of beverages and snacks, which benefits both the environment, as well as the health and wellbeing of our customers.”
General Manager, Alan Ratcliffe said: “With around 7% of the UK population now moving towards plant-based foods, we wanted to support this lifestyle choice at the University of Stirling. V-Go! has quickly caught the attention of students and staff alike and is proving to be an excellent addition to our campus offer. It’s been great to have the support of such a forward-thinking team and client to deliver this exciting new concept.”