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Vevey/Amstelveen, 7th September, 2020

Every day more of us are relying on plants for the nutrition and flavour we crave. While this shift is inevitable if we want to feed the world, it is also an exciting opportunity to expand your culinary repertoire.

People are spending more and more time thinking about what they are buying and eating in an effort to be kinder to the planet. But being sustainable is not just another trend

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.

Food and packaging waste are mounting issues that are causing a huge impact globally – with plastic pollution ending up in oceans and landfills, and the equivalent of six rubbish trucks of edible food wasted every second worldwide, according to the Ellen MacArthur Foundation¹

Nestlé announced today that it has developed vegan alternatives to cheese and bacon, designed to complement its existing plant-based burger patties.

We are all increasingly aware of the challenge to feed a rising world population.

“Seasonal produce” has become a trending term that many restaurants have incorporated simply to try to attract certain diners. However, the reality is that working with seasonal ingredients has a lot of benefits for the business, from attracting diners keen to make sustainable choices, through to reducing your restaurant’s costs and minimising the impact it has on the environment.