5 Sustainable Practices for Your Kitchen
Discover our guide of practices that can assist you in evaluating your kitchen operations while maintaining a focus on sustainability.
In today’s world, sustainability in the kitchen is not just a trend; consumers also appreciate when operators make an effort to adopt sustainable practices too1. Foodservice operators, contract caterers, convenience stores, food manufacturers, distributors and wholesalers or healthcare facilities all have a role to play. Here, we present five practices that you can consider in your kitchens.
1. Choose Ingredients Wisely
Prioritize Plant-Based Ingredients
One way to make a difference to the environmental impact of your kitchen is by incorporating more plant-based options into your menu and balancing the use of animal-based products. Plant-based foods such as cereals, pulses, fruits, and vegetables generally have a lower carbon footprint compared to meat and dairy products2. Also, you can switch ingredients in any meal and select options that could impact the overall carbon footprint: for instance, choosing chicken instead of beef could influence the carbon footprint of a dish2. Exploring plant-based alternatives in beverages can also make a substantial difference.
Ingredient Sourcing
Whenever possible, opt for fresh, locally sourced, and in-season ingredients. This practice may reduce transportation emissions and supports local economies. Additionally, understanding the farming methods used to cultivate these ingredients may even give you inspiration for dishes, or creation of on-menu descriptions.
2. Manage Waste Efficiently
Measuring and Tracking Waste
Food service operations were responsible for over 290 million tonnes of food waste in 20223. Implementing systems to measure and track waste can identify opportunities for reduction, which can help to save money and reduce your carbon footprint.
Creative Repurposing of Ingredients
During food preparation, practice efficient trimming of meats and vegetables, and use where possible leftovers for garnishes, stocks, and broths. Leverage regional culinary traditions to creatively repurpose leftovers into new dishes, such as frittatas, shepherd’s pie, or dumplings.
Packaging Practices
Adopt the "Reuse, Reduce, Recycle" principle to promote circularity. Encourage your suppliers to use minimal packaging that is aligned with local recycling guidelines and consider bulk ordering where feasible. To prevent packaging waste, avoid offering single-use cups and flatware.
3. Optimize Energy Use
Consider your Cooking Methods
You could use induction cooking, slow cooking (especially overnight when electricity demand is usually lower), steam-cooking, convection ovens or a thermo-plunger4 to meet the needs of your business while being mindful of energy consumption.
Flavorful Preparation Techniques
Curing, fermentation, and acidic marinades could be used as preparation techniques while imparting unique flavors and possibly reducing the need for energy in the kitchen. Additionally, keeping lids on pots while cooking can save time and required energy.
Assessing Equipment Efficiency
As culinary professionals, it is crucial to be mindful of energy usage in the kitchen and choose the right equipment for your needs. Regularly assess your kitchen's energy use and collaborate with suppliers who provide energy-efficient appliances. Opt for durable, easy-to-clean equipment and prioritize repair over replacement to maximize your investment. You could also consider switching your energy supplier, if possible, to one that uses renewable energy.
4. Save Water
Right-Sizing Cooking Equipment
To help reduce water waste, ensure that pots and pans are appropriately sized for the task at hand. Look for opportunities to reuse water within your kitchen, while being cautious of allergens and cross-contamination. For instance, you can boil different types of vegetables together in the same water and later, repurpose when possible this cooking water as a base for soups or sauces.
Alternative Cooking Techniques
Consider steaming or pressure cooking instead of boiling, as these methods can reduce water usage by avoiding water evaporation. Leftover water from cooking can be used to water plants in your venue.
5. Aim for Balance
Menu design
As a culinary leader, you have the power to influence food trends and promote healthier, and more sustainable menus. Create dishes that include a variety of plant-based foods such as fruits, vegetables, nuts, and legumes, since they present opportunities for reducing greenhouse gas emissions while contributing to human health5.
Visualizing ‘The Balanced Plate’
When designing menus, visualize the entire plate: half should consist of fruits and vegetables, one-quarter should be whole grains and tubers, and the final quarter should feature healthy proteins like beans, nuts, fish, or poultry6. Following the recommended food proportions and being mindful of the portions, you may help reduce excess calories while optimizing the nutritional quality of your dishes, providing your customers with a delicious meal.
Embracing these principles may not only benefit your sustainability efforts but also could enhance customer satisfaction and loyalty, positioning your business as a leader in responsible culinary practices.
Sources
1 Datassential, Selling Sustainability. 2024.
2 Our World in Data: Environmental Impacts of Food Production. 2022
3 UNEP Food Waste Index Report 2024
4 Analysis based on Desk Research and Expert Consultation (NPTC Singen). 2024
5 Intergovernmental Panel on Climate Change (IPCC), 2019: IPCC is the United Nations body for assessing the science related to climate change.
6 Harvard T.H. Chan: The Nutrition Source, Plate and the Planet. 2019 / Healthy Eating Plate. 2023