SUSTAINABILITY
The aNatomY of A SuStainable mEnu
Every foodservice operation has its own defi nition of sustainability, which will impact menu design, but the following core considerations can focus the mind on the key questions that support the creation of a sustainable menu
MINIMAL WASTE:
Use as much of every product that comes through the door as possible
SEASONALITY: Optimize fl avor, nutritional value and quality by using ingredients that are in season and readily available
LOCAL SOURCING:
Minimize the food miles for every ingredient, and support the local economy
CLEAN INGREDIENTS: Procure from farms that focus on sustainable agriculture, where ingredients are responsibly raised, grown, and harvested
USE MORE OF THE ANIMAL:
Not only does it avoid waste while sustaining profi t margins, but some of the best fl avors and nutritional values come from less-used cuts
USE FOOD CUTTINGS:
Too much food is thrown away, so rethink vegetable waste and be creative on how to use it, as making stock is just the beginning
PLANT-FORWARD DIET:
Recognize that feeding all humans on the planet over time will requires crop ingenuity and a reliance on ingredients other than animal proteins
SCRATCH COOKING:
Too many foodservice facilities – schools, healthcare, senior living, some corporate – depend on pre-made, heat-and-serve items that may be unhealthy or come in non-recyclable packaging
COMPOSTABLE/BIODEGRADABLE PACKAGING:
Using non-sustainable packaging erases all other sustainability eff orts, so factor in this cost when budgeting
FOCUSED MENUS:
Keep it simple – bigger menus come with higher food and labor costs, and more inventory to manage, and it is easy to give customers too many choices, resulting in waste
PROVENANCE OF INGREDIENTS:
A full and authentic commitment to the identifi cation of sources is the frosting on the cake of sustainability claims
CARBON FOOTPRINT AND NUTRITIONAL INFORMATION:
If you can’t measure it, you can’t manage it, so a QR code to access additional information could be a gamechanger
FOR MORE GO TO
FCSI.ORG
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