As Veganuary inspires people to try plant-based eating, schools are playing an important role in introducing healthier, environmentally friendly options to students. Wales High School has been leading the way with innovative vegan and vegetarian dishes. We spoke to Sara Williams, Catering Manager, about the school’s plant-based journey.
When and how did your school first start focusing on plant-based food, and what inspired that change?
“Wales High began its plant-based journey through the Greener Wales initiative and feedback from students. The school wanted to make catering more environmentally sustainable while offering healthier options. “Our students wanted to make our kitchen better for the environment, and we also have staff who are passionate about developing our vegan menu, which has been very well received. The change makes sense both on health and moral grounds.”
Have you seen a shift in the number of students looking for plant-based options in recent years?
“Yes — awareness and curiosity about plant-based eating have grown significantly. The offer is good, so students have tried new things and liked them, and awareness has increased, so people are making informed choices.”
What are some of the most popular vegan or vegetarian dishes on your menu right now?
“Students enjoy a variety of dishes, including:
- Meal of the Day with a plant-based main
- Waffles — fun, filling, and very popular
- Cauliflower Bites — crunchy and flavorful
These dishes show that plant-based food can be both exciting and satisfying.”
Are there any trends you see emerging for 2026?
Wales High is exploring seasonal menus and themed days to expand the plant-based offer. Key trends include:
- National food days to highlight vegan options
- Summer salad bars that attract busy students and increase plant-based choices
- Creative ideas like ‘soup in a mug‘ to provide seasonal vegan meals
How do you encourage students to try and enjoy plant-based options, especially those who might be hesitant?
“Education and themed events are key. Assemblies and PSHE activities explain the benefits of plant-based eating, and on National Vegan Day, every menu item was vegan, giving students a full experience.”
Can you tell us about one of your recent themed days or special events that really captured students’ interest?
“National Vegan Day was a standout event. Students were excited to try dishes they might not usually choose, demonstrating how themed events can make plant-based food fun and engaging.”
What challenges have you faced introducing more vegan or vegetarian options, and how have you overcome them?
Some challenges included:
- Initial negativity from students
- Reluctance to change familiar favourites
- Higher costs for specialty ingredients
Clear communication, creativity, and engaging families helped the team overcome these hurdles.
What role do suppliers like Turner Price play in helping you deliver your vegan and vegetarian offering?
“Turner Price has been essential in providing reliable, high-quality ingredients, enabling Wales High to offer diverse, tasty, and sustainable plant-based meals. Having a trusted supplier makes it possible to deliver exciting and nutritious meals consistently.”
What advice would you give to other schools or caterers looking to expand their vegan and vegetarian range?
Sara’s top tips include:
- Communicate changes early to staff and students
- Engage families to support students at home
- Keep menu items fun and interesting — dishes like waffles are always a hit
With the support of Turner Price, Wales High shows that school catering can be sustainable, nutritious, and student-approved. From themed events to everyday meals, plant-based options are now a normal, enjoyable part of school life, demonstrating how schools can embrace a greener, more inclusive future.
