Plan now for a fresh start in Veganuary

With the new year comes a focus on health and well-being  and the phrase “New Year, new you”. But what does that mean for your product offering? 

Recently I caught up with the team at The Gog Farm Shop near Cambridge and asked that very question. They, like many farm shops, have a butcher’s counter and want to continue driving sales of meat, but they also want to offer variety and choice. So they’ve taken the bull by the horns, so to speak, and added a “flexitarian” sausage to their range. Chicken-based, with chickpeas, spinach and spices, its an alternative for those who would like to eat less red meat. 

The Gog’s range now includes three vegan lines too, including marinated cauliflower, a mushroom dish, and falafel. They are looking to add to their line-up over the coming weeks, ready to be a destination stop for Veganuary, and also plan to stock the recently launched range of vegan ready-meals from The Brook. 

So, while Christmas is in full swing, it’s time to think ahead to your product offering for the New Year and take on board the message that “fresh is best”.  

Whether that means selling more fruit and veg or adding new prepared products to help your shoppers embrace Veganuary, it’s a chance to begin some new conversations and drive fresh footfall. 

Vhari Russell is founder of The Food Marketing Experts and Grub Club Events. 

This story appeared in the December issue of Fine Food Digest. You can read more on the digital edition here.

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