Three ways chefs can boost sustainability (with menus customers will love)

With the pressure to support sustainable practices on, we look at how chefs can step up to the plate

66%

of consumers would choose a place
to eat that tries to serve food that’s
more sustainable1, so it makes good
commercial sense too

92%

of plant-based meals
are eaten by non-vegans²

_{A whopping}

6

10

_{people eat meat substitutes at least once a week³}

_{1 Nestlé Professional and Footprint Intelligence, NP commissioned survey of 1000 people. 2022 | 2 www.kantar.com | 3 www.nestle.co.uk}

With the clock ticking to take action for a healthier planet, creating menus that support sustainable diets is one of the ways chefs can do their bit.

So, how can chefs shape their current and future menus to become part of the solution?

^{1 MEASURE UP YOUR MENU WITH INDUSTRY GUIDELINES}

There are some great resources and principles to point your menus in the right direction. Check out the WWF’s Livewell Principles, and The Vegan Society’s version of the UK Government’s Eatwell Plate.

^{2 GET BEHIND CONSUMERS’ PLANT-BASED EXPECTATIONS}

Plant based diets represent a major opportunity to reduce greenhouse gas emissions.
And with 64% of people trying to reduce their meat intake in the last 12 months², there’s clear demand. But what about meeting their expectations with your menu?
Offering one or two plant-based options isn’t going to cut it. Meat eaters are used to variety, so plant-based dishes need the same airtime! So, by making your plant-based options too good to pass up, you could even tempt people following other diets to make better choices!

Pricing these dishes realistically (so more people are keen to try them) is also key. It’s all about getting creative with plant-based ingredients so you can achieve a price point that works for you and your customers.

^{3 REGENERATIVE FARMING}

Regenerative agriculture is farming practices that put soil health at the top of the priority list and work to capture carbon and improve the resilience of farmland to climate change. Its nature-friendly methods are centered around principles that protect and restore natural resources, primarily soil, as well as water and biodiversity.

Regenerative agriculture aims to conserve and restore farmland and its ecosystem over several years. It’s a commitment and way of farming for the long term.

Supporting sustainable practices is easier than you may think and can include creating varied and delicious menus that your customers will love and appreciate.

_{1 www.nationalfoodstrategy.org & www.theccc.org.uk | 2 Nestlé Professional and Footprint Intelligence,}
_{NP commissioned survey of 1000 people. 2022 | 3 www.regenerativefoodfarming.co.uk}

VEGAN CHICKEN-STYLE SALAD BOWL WITH GARDEN GOURMET® CRISPY TENDERS

Go all out with this fabulous, fresh & tasty vegan green and grain bowl…. A favourite with our chef.

Serves 1 - Calories 638kcal

• 3 GARDEN GOURMET Vegan Sensational Crispy Tenders
• 100g iceberg lettuce, shredded
• 100g cauliflower rice
• 100g small broccoli florets
• 25g vegan feta cheese
• 7g mixed seeds
• 10g spring onion, julienne
• a few sprigs of chives and parsley, chopped
• 20g vegan pesto
• black pepper

Method:

1. Deep fry the Crispy Tenders according to preparation guidelines
then chop or gently pull into 3 or 4 pieces.
2. Place the lettuce, cauliflower rice, broccoli, feta, spring onions,
seeds, spring onions and herbs into a large bowl.
3. Add the pesto and toss everything together, making sure there
is a good even distribution of all ingredients.
4. Place the salad in a serving bowl and top with the Crispy Tenders.
Serve immediately.

GARDEN GOURMET® Vegan Sensational™ Crispy Tenders mimic the texture of chicken-style tenders. Soft light 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:

Try replacing the pesto with a vegan kale pesto for a different slant or top with nuts and seeds such as pistachios, walnuts, pumpkin seeds, almonds, peanuts and chia seeds.

VEGETARIAN TUSCAN BEAN SOUP RECIPE WITH GARDEN GOURMET® SENSATIONAL™ VEGAN PULLED FILLET

Want a twist on a favourite soup? This cosy hug in a bowl is packed with vegetables and topped with succulent Pulled Fillet.

Serves 1 - Calories 413kcal

• 400g GARDEN GOURMET Vegan Sensational Pulled Fillet
• 10ml olive oil
• 150g onion, chopped
• 250g leeks, chopped
• 250g carrots, chopped
• 3 cloves garlic, chopped
• 800g can MAGGI Rich & Rustic
• 400g can cannellini beans, drained
• 2Ltr vegetable stock
• black pepper
• 150g pasta, uncooked
• 90g fresh spinach, chopped
• 10g fresh basil, chopped
• 50g Parmesan cheese, shaved

Method:

1. Heat the oil in a large saucepan and cook the finely chopped onion, leeks and carrots for about 10 minutes without colouring. Add the garlic and cook for a further minute.
2. Stir in the Rich & Rustic, the beans and vegetable stock and bring to the boil. Reduce heat and simmer gently for 30mins.
3. Season with pepper. Transfer half the soup to a blender
and blend until smooth.
4. Return the puréed soup back to the pan with the remainder of the chunky soup. Add the pasta and simmer for a further 10-12 minutes, stirring occasionally until the pasta is cooked through.
5. Meanwhile, warm the Pulled Fillet in the oven, 180°C for approx. 4 mins, or gently fry in an oiled pan until starting to crisp on the edges.
6. Stir the spinach through the soup and let the heat wilt
it down before serving.
7. Ladle the soup into serving dishes, top with the Pulled Fillet,
basil and Parmesan shavings to serve.

Chef's tip:
_{This is a beautiful hearty soup. Chop and change the vegetables and beans to your personal preference. Try topping with a teaspoon of pesto to enhance.}

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.