Add more meatless dishes to the menu
Posted: Tue Jan 07, 2025 5:36 am
Our diet causes more than a quarter of all human greenhouse gas emissions worldwide. Livestock farming and meat production in particular account for a large proportion of this. From a sustainable perspective, this must change. But how can this be achieved without bans or lengthy persuasion work? It's very simple: for example, by increasing the range of meatless dishes on your menu and offering equivalent vegetarian or vegan alternatives to popular meat dishes.
6. Use the whole animal
If you're going to jamaica phone data
eat meat, use it all - this is the motto of the "nose to tail" concept. It was developed by the Englishman Fergus Henderson, who described in the 1990s how all parts of a pig can be used to make delicious dishes. Since then, the concept has spread to more and more kitchens, and restaurateurs are rediscovering "forgotten" products and meat dishes. The principle also works with vegetables, where it is called "leaf to root".
7. Recycling and waste separation
More and more restaurateurs around the world are also joining the zero-waste movement . One of the concepts followed by the Finnish restaurant "Nolla" (in English: "zero"), for example, is called "refuse, reduce, reuse, recycle and rot". Other restaurants are purchasing their own composting machines.
What exactly does zero-waste mean? All information and tips on implementation can be found in our article Zero-Waste in the Hospitality Industry .
6. Use the whole animal
If you're going to jamaica phone data
eat meat, use it all - this is the motto of the "nose to tail" concept. It was developed by the Englishman Fergus Henderson, who described in the 1990s how all parts of a pig can be used to make delicious dishes. Since then, the concept has spread to more and more kitchens, and restaurateurs are rediscovering "forgotten" products and meat dishes. The principle also works with vegetables, where it is called "leaf to root".
7. Recycling and waste separation
More and more restaurateurs around the world are also joining the zero-waste movement . One of the concepts followed by the Finnish restaurant "Nolla" (in English: "zero"), for example, is called "refuse, reduce, reuse, recycle and rot". Other restaurants are purchasing their own composting machines.
What exactly does zero-waste mean? All information and tips on implementation can be found in our article Zero-Waste in the Hospitality Industry .