Menu design
What makes a sustainably planned and composed menu? What do I have to pay attention to? Here’s a brief introduction to the topic.
Beef, other meats and dairy products are not among the sustainable items on the menu, as their production involves high greenhouse gas emissions. A diet rich in vegetables, fruits, whole grains, nuts and seeds, and less based on animal foods, has a lower environmental impact than the current average “meat-heavy” diet. There are also growing health concerns about meat consumption. Processed meat is classified by the World Health Organization (WHO) as “carcinogenic to humans” and red meat as “probably carcinogenic to humans.”
Banning meat dishes from the menu in general may not be an option, but there are many ways to gradually reduce unsustainable menu items and replace them with more sustainable alternatives.
At the same time, when planning your menu with sustainability in mind, don’t just look at the ingredients you use, but also factor in water and energy consumption and anticipated food waste. In general, freshly prepared food is better for various reasons and guests appreciate it.
