A recent poll of UK diners found that almost three quarters (73%) say they will dine out within days or weeks of the hospitality sector re-opening. Diners are also expecting a narrower range of menu options and 60% are expecting prices to rise. All of which might be reassuring for many food service providers and further the argument that now could be a good time to make positive changes. It might be time to reduce the amount of red meat, or better reflect its true cost on menus as customers may be more open to changes than at any other time. For advice on adapting menus to make the most sustainable dish(es) the bestsellers see this re-cap of The SRA’s latest webinar; Plating up sustainability.