TMCnet News
From vegetarian to flexitarian. Welcome to the new Commensal!LA PRAIRIE, QC, Dec. 17, 2012, 2012 (Canada NewsWire via COMTEX) -- Starting December 18, the Toronto Commensal restaurant will be more inclusive than ever. Flexitarians, people who occasionally adopt a vegetarian diet, and carnivores who wish to eat more healthily, can now choose dishes with added nordic shrimp, maritime crab or Quebec chicken. These delicious new dishes will be presented in separate sections, identified as Commensal&cie. Vegetarians and vegans can continue to choose from the wide variety of hot and cold dishes they already enjoy. "The decision to become flexitarian was not taken lightly," says Pierre Marc Tremblay, President and CEO of Commensal and Commensal&cie. "We are aware that introducing poultry and seafood in Commensal restaurants may shock some people, especially those who are vegetarian for animal ethics reasons. But I am deeply convinced that this proposed new direction is good news, because it is based on openness and tolerance, two values ??that are very important to us. And because we believe that, in the end, this direction will decrease meat consumption. Why Because omnivores who have been hesitant to choose Commensal will now come to our restaurants. And since the Commensal&cie poultry and shellfish portions are smaller, these customers will consume less meat than they would at a regular restaurant, and may fill the rest of their plates with 100% vegetarian selections. As a result, the new direction will contribute to better health, for humans and for the planet." Three cold dishes and five hot dishes are now offered in the Commensal&cie sections, including chicken pesto penne with cherry tomatoes, goat cheese and almonds, and squash and ricotta lasagna with three-cheese gratin topped with nordic shrimp. About the crab, chicken and shrimp in our recipes The crab that we offer comes from the Maritimes. The shrimp are caught off the coast of Newfoundland. In both cases, the species' survival is not at risk. The chicken comes from the Ferme des Voltigeurs, a family-owned company. Their chickens, raised on all-vegetable feed with no animal by-products, provide higher nutritional qualities than standard chicken. About Commensal A pioneer in Quebec foodservice and prepared vegetarian and health foods, Commensal restaurants in Quebec became flexitarian on October 29, 2012. The Toronto location will make the change on December 18, 2012. Commensal S.E.C. has eight restaurants (one in Ontario and seven in Quebec ) and offers 47 fresh and frozen vegetarian meals in more than 800 outlets in Ontario and Quebec. www.commensal.com About flexitarianism The term flexitarian was designated by the American Dialect Society as the most useful word of 2002. Flexitarianism is defined as being flexible regarding the degree to which people practice vegetarianism. While some sources talk about carnivores who adopt a vegetarian diet from time to time, most people prefer a vegetarian diet that allows the occasional consumption of meat, poultry or fish. From either point of view, it is generally agreed that flexitarians adopt this diet for their health and for the environment. Image with caption: "Chicken pesto penne with goat cheese (CNW Group/COMMENSAL)". Image available at: http://photos.newswire.ca/images/download/20121217_C9413_PHOTO_EN_21995.jpg Image with caption: "Squash, ricotta and shrimp lasagna (CNW Group/COMMENSAL)". Image available at: http://photos.newswire.ca/images/download/20121217_C9413_PHOTO_EN_21993.jpg Image with caption: "A pioneer in Quebec foodservice and prepared vegetarian and health foods. Commensal restaurants in Quebec became flexitarian on October 29, 2012. The Toronto location will make the change on December 18, 2012 (CNW Group/COMMENSAL)". Image available at: http://photos.newswire.ca/images/download/20121217_C9413_PHOTO_EN_21994.jpg SOURCE: COMMENSAL To view this news release in HTML formatting, please use the following URL: http://www.newswire.ca/en/releases/archive/December2012/17/c9413.html SOURCE: COMMENSAL Source: Commensal S.E.C. Information: Isabelle Verdier Communications and Public Relations Director Telephone: 514 247-4749 Email:[email protected] |
