This year's National Vegetarian Week is taking the environment as its main theme. The event, which runs from May 21-27 and is in its fifteenth year, is promoting the joys of seasonal meals that cut down on food miles.
The booklet contains 12 monthly recipes, including May's offering: Warm New Potato and Asparagus Salad featuring English asparagus, walnuts and goat's cheese.
Another publication comes out in May. The book will explain why vegetarians' meat and fish-free lifestyle impacts on the environment though reduced greenhouses gases, water pollution and land use.
The rocketing popularity of box schemes - local, organic food delivered direct to the home - is a reflection of growing consumer interest in cutting down on "food miles" and supporting loyal producers.