Menu
How to recognize a menu and catering with sustainable processes and what benefits each gesture has for the environment.
Offering a sustainable and environmentally responsible menu has become more than an option, it has become a non-negotiable factor in any event.
“small gestures such as avoiding single-use utensils, serving more fruits and vegetables or opting for local products can make all the difference”.
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While there are many reasons to adopt meatless dishes such as concern for animal welfare or health benefits, sustainability is also a major motivator.
Beef and lamb are some of the foods with the greatest environmental impact, while fruits such as apples and oranges and vegetables such as tomatoes, peas and corn are some of the lowest greenhouse gas producers.
It is estimated that food production is behind a quarter of the greenhouse gas emissions we release into the atmosphere each year. A gesture as simple as promoting more fruit and vegetable options will undoubtedly have a major impact on creating a sustainable menu.
On average, 400 million tons of plastic are produced annually, and it is estimated that, if trends remain unchanged, the figure will reach 1.1 billion tons by 2050.
Using table linen and tableware not only improves the setting, but also reduces the environmental impact by preventing waste such as plastic from ending up in forests and oceans.
Another action that characterizes sustainable catering is the effort to separate waste to facilitate its subsequent recycling. Sorting depends on local regulations, but generally materials that can be recycled, such as plastic, glass and paper, are separated. Organic waste, on the other hand, can be used for composting.
However, we should not forget that recycling should always be the second option. Not generating waste or reusing it (in the case of glass, for example) will always be more sustainable than subjecting the materials to a recycling process.
Betting on proximity products prevents food from having to travel long distances to reach our plates, while boosting local commerce.
Consuming fresh and seasonal products, also avoids having to be kept in cold storage for long periods of time, thus, we have tastier and healthier products.
A catering that bets on the kitchen of use is, undoubtedly, a catering that seeks sustainability. This type of cuisine is based on the premise of making the most of all food, even leftovers, to create new dishes and recipes. Back to the cooking that our grandfathers and grandmothers used to do, where nothing was thrown away.
Back to the cooking that our grandfathers and grandmothers used to do, where nothing was thrown away.
“Recognizing a sustainable menu is easier than it sounds, as is making small changes to make a catering operation more responsible”.
The elements that shape a sustainable menu and catering are not limited to food and cutlery.
Implementing sustainable lighting systems and decorations, as well as using venues in natural environments, also add up to create an event that is more responsible with our environment and our planet.
The results are always positive: more and more people value events where caring for our planet is not an option, but a priority.
It is estimated that 17% of all food produced worldwide is thrown away. One of the great advantages of the utilization kitchen is to reduce food waste. A problem that has a great social, economic and environmental impact.
Using food to create new dishes is not the only solution to this problem. Donating them to NGOs and other social entities can make an event more environmentally and, above all, socially sustainable.
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