Top French chef Raymond Blanc says chefs, home-cooks and retailers should embrace vegan and vegetarian food.
Blanc is the chef patron at Le Manoir aux Quat' Saisons, a hotel-restaurant in Oxfordshire, which has two Michelin stars.
He spoke about changing attitudes towards plant-based food in an interview with The Telegraph. He is currently overseeing the implementation of a new plant-based menu at Ascot - a horse race track which is unlikely to attract any vegans.
"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."
Blanc's comments follow a similar sentiment voiced earlier this year by celebrity chef Gordon Ramsay.
Ramsay spoke about growing interest in animal-free food during an appearance on The Late Late Show hosted by James Corden.
"Veganism is on the rise, so we’ve got to adapt and we just have to eat a slice of humble pie," he told Corden.
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Maria is the Editor of Plant Based News. A former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers. She was previously the editor of 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. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.
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