How Dishes on a Menu Address Environmental Issues

Grasp the idea that menu design in hospitality and catering heavily impacts the environment.
Understand that using seasonal, local ingredients can reduce transportation uses and thus carbon emissions.
Comprehend the importance of minimal waste generation in the kitchen and the effect of waste on the environment.

Acknowledge that the production and farming methods of ingredients such as meat, fish, and dairy products have a significant effect on the environment due to processes like deforestation and water pollution.
Appreciate the reality that some foods like rice and beef contribute highly to emissions of greenhouse gases like methane.
Understand the term food miles, which refers to the distance food travels from production to plate and its associated environmental implications.

Recognise that offering plant-based meals or vegetarian and vegan options can reduce the environmental footprint of a menu.
Understand that choosing sustainably-sourced ingredients and products can contribute to protecting wildlife, the environment, and high animal welfare standards.
Grasp the concept of batch cooking, which reduces food waste while saving energy.

Know that using Fairtrade-certified products ensures that farmers in developing countries are paid a fair price, directly contributing to more sustainable farming practices.
Understand the importance of using organic ingredients which promote biodiversity and avoid harmful pesticides.
See that incorporating ‘nose to tail’ or ‘root to fruit’ eating on a menu reduces waste by using every part of an animal or plant, promoting sustainable use of resources.

Recognise the importance of transparency about the origin of the ingredients, their method of production, and their environmental impact so that consumers can make informed choices.
Know that visible sustainability credentials on a menu can demonstrate a commitment to environmental responsibility.
Understand that clearly labelling items on the menu that are vegetarian, vegan, organic, locally-sourced, or Fairtrade can help diners make choices in line with their ethical or environmental beliefs.