Wagamama in Madrid
(Image source:Triplecaña/Wagamama Génova 2017 /Wikimedia Commons)

Wagamama: a case study

(2 min read)

Wagamama is well-known for its Japanese-inspired menu, which is now 50% plant-based as part of their effort to mitigate climate change. They perfectly demonstrate three of our top recommendations for food services:

  1. Lead with flavour
  2. Showcase sustainability
  3. Consider the flexitarian consumer

Download our case study to find out exactly how they’ve managed to harness the power of the plant-based menu.

Wagamama: a case study

Filesize: 11.2MB

Looking for more tips on this topic?

Discover how putting delicious and affordable products on consumers’ plates can help to accelerate your business, increase your consumer base, and position you as a leader in the future of food in our article, ‘Harnessing the power of plant-based as a food-service professional’.

This could also be interesting for you

Choose what interests you:

Sort by

Cultured Meat Communication 101

ProVeg has compiled a communication guide to provide an understanding of who the potential consumers of cultured meat are – and which communication strategies have the potential to lead to greater acceptance.

lab-based imagery report

Lab-based vs. food-based imagery and its impact on consumer perceptions of cultured meat

ProVeg conducted a survey in order to understand how lab-based and food-based images influence consumer perceptions of cultured meat.

We need innovations to save the world

Nick Lin-Hi, Full Professor of Business and Ethics at the University of Vechta in Germany, talks to ProVeg about his work on how to move society to a sustainable path.