You may already have notes for GF, DF and V on your menu, but have you ever considered adding a C? Clinical nutritionist and environmental scientist, Sophie Scott thinks we might soon see ‘C’ on menus to denote climate conscious or carbon conscious menu items.
Over 90% of Australians are concerned about the environment and sustainability, and many are looking for venues that care about the effect their menus and processes have on the world around them. So, is ‘climatarianism’ the new veganism? And if so, what can you do to ensure your menu is sustainably minded?
Food Waste
The hospitality industry has long been plagued by high levels of waste. It’s estimated that 40% of food bought for inventory ends up in the kitchen bin. Obviously, this hurts businesses’ bottom line, but it’s also adding to their carbon footprint. Consider donating leftovers to a local charity or food scraps to local farms. Ensure your menu uses as much of the ingredients as possible before they pass their use by date. Highlighting your proactive efforts in this field will certainly help with climate-conscious diners.
Local Matters
Consider how long your ingredients spend on a plane or truck before getting to you. Are you partnering with local suppliers to minimise carbon emissions? Not only is supporting local businesses good for the economy, but it has a serious impact on your sustainability credentials. At Tip Top Foodservice, all the wheat we use in our products is Australian grown, and is milled into flour in Australian mills, before being baked in locally-based bakeries before being delivered to you.
Paper and Plastic
Since the War on Waste aired on ABC TV a few years ago, takeaway coffee cups have been in the spotlight. By now, you’re probably already offering a discount when your customers bring their own cups. But look deeper into your venue’s consumption of paper and plastic. Most climate conscious consumers want to see a reduction in plastic packaging. Hospitality venues should look at how they can reduce the amount of paper and plastic used in their day-to-day activities.
Considering the food we eat is responsible for nearly a third of global greenhouse gas emissions (and agriculture is the second biggest) it’s no surprise that people are choosing to eat more sustainably. Whether or not you’ll be putting a ‘C’ on menus anytime soon is one thing, but showing your sustainably minded efforts will certainly favour you in the eyes of increasing numbers of climate conscious diners.
