Three areas to challenge your kitchen's carbon footprint

In the fast-paced world of professional cooking, we’re becoming more aware of the behind-the-scenes factors adding to the carbon footprint of every kitchen. Because any ingredient – from locally sourced produce to exotic imports – plays its part. So, how can chefs make direct changes to reduce their kitchen’s carbon footprint? One solution rests in the supply chain – trying to be more aware of the impact of your ingredients and working more closely with suppliers on sustainability. If you’re looking to turn the dial for good, here are few areas to challenge yourself…

1. FOOD AND DRINK SUPPLIERS

Did you know you can help make a difference by trying to work with committed transparent food and drink suppliers? Particularly those aiming to support regenerative agriculture and responsible sourcing of ingredients. It’s widely known that biodiversity loss and ecosystem collapse is one of the fastest deteriorating global risks over the next decade.¹ Regenerative agriculture is a more sustainable way of farming which can help improve carbon capture in soils and boost local biodiversity and resilience to climate change.

For instance, Nestlé UK&I’s partnership with First Milk includes compulsory practices like optimising carbon storage within soil and using fertiliser that offsets carbon in the supply chain. Similarly, by helping coffee farmers transition to regenerative farming, the Nescafé Plan sets a 50% reduction in greenhouse gas emissions by 2030 and net zero by 2050.²

How could you work with different suppliers to reduce your footprint? How can you tailor your menus with lower-impact products?

Learn more

_{^{1 World Economic Forum, Global Risks Report, 2022 | 2 Nescafé Plan 2030 | 3 HEALabel: Water Footprint of Food List 4 WRAP: Redesigning The Plastic System | 5 Nestlé Professional, Footprint Intelligence: 10 key insights on sustainable diets, 2022}}

2. WATER USAGE FOR KITCHENS AND INGREDIENTS

It's often forgotten how much water is used in creating our favourite ingredients, such as almonds (16,095 litres per kg), rice (2,172 litres), and avocados (1,981 litres).³ So, doing your research and opting for ingredients that use minimal water is a great place to start.

Some quick wins include:
• only using and cooking with the amount of water needed,
• always turning off taps when not in use, and
• filling containers to wash veg rather than having a running tap.

Are you aware of how much water your ingredients need to get to your kitchen? How can you challenge yourself to balance creativity in your menus whilst being more mindful of the water used to provide and prep the ingredients?

3. PACKING
FOOTPRINT

Packing also plays a role in your produce’s overall carbon footprint, with plastic contributing about 1.8 billion tonnes of carbon emissions annually, from production to use and disposal.⁴
So while packaging can preserve an ingredient’s lifespan and reduce food waste; non-biodegradable, unrecyclable materials do contribute to a kitchen’s carbon footprint.

Some quick wins include:
• refilling tubs like maggi tubs rather than using cling film,
• trying to not use single use cutlery and plates, and
• keeping takeaway packaging to a minimal.

How can you work more closely with suppliers to have recyclable or reusable packaging? How else can you reduce the number of single-use plastics in your kitchen?

WIDENING THE NET

70% of consumers believe that eating less meat and dairy is important to tackle the climate crisis,5 so swapping ingredients and increasing plant-based offerings remain very important. What widening the net to catch the less obvious causes allows you to do is take a more balanced approach to cutting your kitchen’s footprint. You’ll also help to inspire a new generation of mindful, committed chefs creating a more positive future with your food.

Hungry for more on sustainable diets?
Check out our sustainable diets report here.

VEGETARIAN CHICKEN-STYLE KATSU CURRY

Lightly spiced curry with colourful veg. A real winner for any menu!

Serves 1 - Calories 555kcal
Cook time: 6 minutes, 20 minutes if cooking rice

• 100g katsu sauce
• 200g cooked brown rice
• 3x GARDEN GOURMET^® Sensational^™ Crispy Tenders
• 10g carrot ribbons
• 3g red chillies, julienne
• 10g spring onions, julienne
• 1g coriander, chopped
• 1x lime wedge, 1/6 charred
• ½ soft boiled egg, soft boiled takes 7 ½ minutes

^{This dish has been prepared using breaded fillets}

Method:
1. Re-heat the rice in a microwave for 2 minutes.
2. Deep fry the Tenders from frozen on 170°C for approx.
2 minutes until centre reaches 72°C.
3. Reheat the sauce in the microwave for 1 minute.
4. Place the hot rice in the required serving bowl but only cover ½ the base.
5. Blanch the carrot ribbons for 10 seconds in boiling water.
6. Slice the hot Tenders into 4 but do it on an angle to show the filling and fan out on the edge of the rice.
7. Nappe the katsu sauce over the Tenders and top with the carrot ribbons, the spring onion & chillies.
8. Sprinkle over the chopped coriander and add the ½ soft boiled egg & charred lime wedge.

GARDEN GOURMET^® Vegan Sensational^™Crispy Tenders mimic the texture of chicken-style tenders. Soft juicy fibrous structure when pulled apart, with a rustic golden fine crispy crumb coating, great taste and juiciness. Ideal for salads, warm dishes or just with a dip.

Chef's tip:

Help hit that '5-a-day' with some added stir fried veg for added nutrition as well as flavour.

MEXICAN CHICKEN TORTILLA
WITH A MIXED BEAN SALAD

An exciting and colourful Mexican dish
that will appeal to kids and adults alike.

Serves 10 - Calories 365kcal
Cook time: 40 minutes

For the chicken tortilla:
• 650g chicken breast
• 10x10” flour tortillas (wholemeal)
• 500g 5-bean salad
• 100g shredded lettuce
• 100ml sour cream
For the salsa:
• 200g MAGGI^® Rich & Rustic Sauce
• ½ red pepper
• ½ green pepper
• ½ yellow pepper
• 50g cucumber
• ¼tsp. chilli flakes
• 1tbsp. olive oil
• 10g fresh coriander
• Black pepper, to taste

Method:

1. Slice the chicken into portions
2. Place on a preheated, parchment lined, baking tray and bake for 10-20 minutes, depending on portion size, in an oven set to 200˚C (fan 180˚C).
3. Ensure the chicken reaches a minimum core temperature of 75˚C.
4. For the salsa, chop the vegetables and coriander into a fine dice and mix with the olive oil and MAGGI^® Rich & Rustic Sauce.
5. Season with the pepper and chilli flakes. Allow to stand for at least 10 minutes.
6. Lay the tortillas out and place 50g 5-bean salad and sliced chicken in the centre of each.
7. Top with shredded lettuce, sour cream, and salsa and serve open. This dish has been prepared using breaded fillets

MAGGI^® celebrates chefs – the people, the teamwork and the food they serve. In every pub or restaurant kitchen, chefs are experiencing limited resource and time with skilled labour shortages and increased costs. MAGGI^® offers products that can help chefs manage costs and save time while still creating great food that is consistent no matter the chef’s level of skill. MAGGI^® is dedicated to helping chefs in their mission, providing authentic, versatile solutions and helping them be
the best they can. MAGGI^® exists to assist the amazing since 1886. From gluten free bouillons, gravies, coconut milk powder and rich tomato sauce, MAGGI^®
offers versatile, time-saving and consistent solutions for pub or restaurant kitchens.

Chef's tip:
_{If you want to really boost the flavour, try marinating the chicken by adding 1 teaspoon of smoked paprika, a pinch of chilli flakes and a tablespoon of rapeseed oil before cooking.}