sustainable menus
Alastair Trickett – High steaks: how to decarbonise when your offer is built around meats and treats
How can restaurants decarbonise meat-focused menus? Explore practical, commercially viable approaches to lower-impact meat, ingredients and desserts
Andrea Zick – Chefs, power and menu transformation: accelerating the shift to low-carbon food
Food systems researcher Andrea Zick explores how chefs, procurement teams and sustainability leaders can use their influence over menus to accelerate the shift towards lower-carbon food
Anna Taylor – Bang in some beans: one year on – what’s working, what’s not, and how we scale fast
One year after the Bang in Some Beans campaign launched, Anna Taylor explores what’s working, what’s not and how foodservice can scale beans, pulses and legumes for healthier, lower-carbon menus.
