Sustainability is the buzzword right now as foodservice operators are under pressure to tick all the boxes in order to achieve net-zero emissions by 2050.
Bidfood’s goals include removing all single-use packaging and plastics from its own brand range, reducing plastic content by 10%, achieving net zero emissions by 2045 across Scope 1, 2 and 3, and reducing food waste by more than 60% by 2030.
The business is also collaborating with CarbonCloud, a cloud based operating system with a database of 53,000 products, to footprint its own products.
Its recent sustainability event, Plateful Pursuits for Positive Change, demonstrated that by using low-carbon-impact ingredients, seasonal and local produce, all caterers could reinvent their menus successfully.
For instance, the menu prepared by Bidfood’s chefs for a recent event showcased their ability to achieve zero waste. Examples included wild-farmed toasted sourdough pea and mint crostini, and MLT – a take on BLT – grilled mackerel, micro herb salad, heritage tomatoes with sourdough croutons using up any leftover bread.
A focus is on reducing food waste by monitoring what you might throw away as the key to sustainability.
Julie Owst, head of sustainability at Bidfood, says: “The food we’re eating, and unfortunately wasting, is a massive contributor to carbon emissions, so the food industry has a role to play in influencing consumer behaviour on the food they eat.
“Carbon data will help, but we mustn’t forget other factors such as adopting regenerative farming methods and prioritising products with accreditations and certifications.
“It’s our mission to be a positive force for change at Bidfood, however, we can’t do it alone. Collaboration across the industry will be key to making that change.”
According to Adam Denny, culinary support chef for education and healthcare at Bidfood, school caterers can be sustainable and reduce waste, and still keep to tight budgets by following simple rules in the kitchen.
He says he has wide experience of working in the education sector and is happy to visit schools if asked to help on site. “Where possible we can bring new ideas to menus, and create concepts and recipes,” he explains.
His tips for a healthy sustainable school menu include adding healthy proteins such as beans and pulses to simple dishes such as cottage pie – no beef, just flavoursome lentils, and he’s sure the children won’t know the difference.
“Where possible we use beans and lentils with a modern twist in dishes; it’s also a more affordable option,” he adds.
He believes sustainability demands menu planning and actively looking at stock rotation, which he feels is not done enough in schools. He also advocates thinking ‘outside the box’ when it comes to stock.
“Ask yourself what do we need to use tomorrow and take a look at it,” he recommends. “Take a few minutes to go through fridges and use everything you can, and do the same with your dry store.
“Remember you can always use leftovers such as vegetables to make pickled veg or chutney. “You can also put leftover veg into bread, for example, roasted onion bread, or roast the veg down and add it to salads or couscous.”