By Kylee Ryers - 07/11/2022

 

A recent survey revealed that 20% of Brits had reduced their consumption of meat mainly due to climate issues we’re facing today. In fact, more than 30% of respondents were willing to modify their diets in support of the environment. All over the world, people are becoming conscious meat eaters, decreasing their intake and diversifying their diets in support of climate change and unacceptable levels of food waste. Catering businesses are also aligning their operations in response to these changes in the eating habits of the British people and current environmental issues.

Caterers can reduce their carbon footprint in several ways. According to statistics, the food and hospitality sector produces over a million tonnes of food waste each year. Cutting food waste helps keep costs down. To do this, caterers must be smart with everything. For example, plate sizes can be reduced so that the tendency of overcharging plates is minimised. To cut food waste, leftovers may be used as ingredients for other dishes. It’s not impossible to come up with a meal that uses ingredients that would have been thrown away. Cooks can turn overripe fruits and vegetables into a puree and serve it as a side dish. In addition, fermentation and dehydration processes are techniques in converting leftover produce for something useful such as jam or powder preparations.

Furthermore, even though meat-free options are more common nowadays, classic meat dishes still remain a favourtie with many. Beef is just one of the many on the list. For example, roast beef is the favourite roast of the UK, a preferred meal for Sunday lunches and family gatherings. Served with gravy, English mustard, roast potatoes, and Yorkshire pudding, a delicious rib of beef is a meal that is a popular choice whether dining in or catering food. Some also choose roast chicken as an alternative to beef that is better for cardiovascular health and in reducing methane gas emissions.

Another way caterers can sustain their operations is by sourcing ethical ingredients. According to research, 88% of global consumers prioritise companies that obtain their products ethically. The motivation for commanding virtuous practices also varies among consumers with some more interested in working conditions whilst others are worried about carbon footprint. At any rate, caterers who ensure that the ingredients used in their food are properly sourced will gain the confidence of clients who support ethical practices.  Buying supplies from local producers also decreases food miles and the need for cold storage warehousing that will help in reducing greenhouse emissions. Above all, the practice ensures that dishes prepared by caterers are organic, fresh, and produced using sustainable means.