Sustainability: the new secret ingredient for chefs

Tuesday, January 7, 2020

For many chefs, the culinary French phrase ‘mise en place’ – or everything in its place – is a mantra that is often used to mean that every utensil, tool and ingredient is ready and available, and always returned to its kitchen spot.

This habit forms part of what makes chefs the most knowledgeable people to talk about food and menu preparation. They continue to look for better ingredients by sourcing farming best and ethical practices to boost nutritional value in their recipes. In addition, they aim to use efficient and time saving processes to deliver their dishes swiftly.


Leading by example with sustainability


Many chefs are also aspiring to cut food waste and improve sustainability – the new ingredient that makes them stand out from the rest.


For example, there are a number of famous chefs who are leading by example in sustainability1  New York-based chef Dan Barber is a ‘philosopher chef’ who wants restaurants to increase efficiency and reduce food waste; and Spanish chef Joan Roca has partnered with Oceana, an international ocean conservation organisation to tackle overfishing. 
Sustainability is also the driving force of Thomasina Miers’ Mexican street food inspired restaurants that are recycling surplus food into pig feed. While Bruno Loubet’s London restaurant Grain Store promotes sustainable sourcing, where even the furniture is reclaimed.


Maggi Professional moves to white packaging


All chefs across the globe can do their part to drive sustainability, however big or small their kitchen is. The need to meet their aspirations has led to Nestlé Professional, Nestlé’s business dedicated to the out-of-home food and beverage market, to redesign its packaging to help more chefs become sustainable in their own kitchen.

The new Maggi Professional food service container packaging for European and Middle East markets has changed from its distinctive red and yellow colour – to white. 

White packaging is easier to recycle because it is better quality, more value to recycling companies and can be put to more use when recycled, compared to coloured plastics. The 100% recyclable by design packaging is created out of polypropylene (PP) and is recyclable by design. This means that the whole packaging – including container, lid and label – can all be placed in a recycling bin in one go. The new improved non-detachable tamper function stays on the pack, ensuring this small piece of plastic does get recycled and doesn’t litter the environment.


If there is no recycling infrastructure in the area, chefs can team up with existing local recyclers to set up a collection and recycling system to continue being sustainable in the kitchen.


Chefs can now sustainably switch to Maggi Professional food service products knowing that the plastic containers in all three sizes are recyclable by design and contain a total of 33% less plastic, compared to previous packaging.


Rethinking what chefs want


“People are more conscious of what food they eat and where it is sourced from,” said E. Lorieux, Global Executive Chef for Nestlé Professional. So more and more chefs worldwide are thinking about sustainability when creating their recipes and menus, which ultimately, has better outcomes for the environment and future of the planet. This has helped our company to rethink what chefs need and want, while also helping to preserve the environment.




1 James O’Hare, 2017, Global Citizen, 11 Famous Chefs Who Are Trying To Save The World With Food: