Module Sustainable Menu Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
Project ReKuK 2016-1-AT01-KA202-016677 Vocational Training for Chefs and Executive Chefs ModuleSustainable Menu Disclaimer: The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein. Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
Module Sustainable Menu OVERALL LEARNING OBJECTIVE knowledge of menu design according to sustainability and resource efficiency criteria Detailed learning objectives • Knowledge of menu design in terms of sustainability and climate: adjustment of the menu to regionality and seasonality of foodstuffs • Knowledge of menu design in terms of sustainability and costs: fresh cooking vs. convenience products • Knowledge of menu design in terms of sustainability and resource efficiency: meal sizing, reduction of meat in favour of vegetables Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
Module Sustainable Menu - Chapters 1) Sustainability and Menu: consideration of regionality and seasonality Options for adjustment of the menu to seasonal and regional production 2) Sustainability and Costs: fresh cooking vs. convenience products Options for substituting convenience products with freshly cooked meals 3) Menu Design and Resource Efficiency : consideration of meal sizing, reduction of meat in favour of vegetables: • smaller portion sizes • less meat Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
1) Sustainability and Menu: consideration of regionality and seasonality • Definition of regionality and seasonality • Environmental aspects regional production • Nutritional and health aspects of regional and seasonal production • Social dimension regional production • Economic factors and regionality (global and locally) • Regional and traditional menu • Seasonal menu • Specialties from alternative crops Options for adjustment of the menu to seasonal and regional production: • Relevance: − Climate protection − Local agriculture Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
1) Sustainability and Menu: consideration of regionality and seasonality • Definition of regionality and seasonality Regional foods: Regional foods are foods that are produced there where they are used. A common definition for regional products is that they were produced in a 100 or 150 km radius around the processing kitchen. Seasonal Foods: The term refers to foods that are available at a specific time segment of the year regionally from outdoor production or storage ware. Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
1) Sustainability and Menu: consideration of regionality and seasonality Criteria for a sustainable menu: • Organic products • Saisonal products • Regional products • Freshly cooked meals • Reduced meat portions How is that done? • Consumption of food and menu • Selection of specific dishes for optimization Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
1) Sustainability and Menu: Further criteria • Cook fresh instead of using convenience products • Serve less meat and more vegetables (vegetarian / vegan menu, salad buffet) • Offer organic menu lines or meals • Offer seasonal dishes (specialty weeks) Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
1) Sustainability and Menu: Analysis of the menu Analysis needs to be done regarding the following criteria: • Food use (organic, seasonal, regional foods) • Preparation of meals with fresh produce • Use less meat • Optimize portion sizes Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
1) Sustainability and Menu: Analysis of the menu Helpful questions: • What is the percentage of meat dishes? • What is the percentage of organic produce? • What is the percentage of seasonal fruit and vegetables? Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
1) Sustainability and Menu • An analysis of the menu is vital to check to what extent the menu is sustainable. The potential for improvement of the individual categories defined by the applied criteria becomes apparent. • A test cooking of the original AND the optimized food is recommended to check whether the set measures have achieved the desired effect. Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
1) Sustainability and Menu: consideration of regionality and seasonality Advantages of the sustainable menu: CO 2 - emissions of a sustainable menu vs. Convenience Economic factors and regionality (global, local) Ecological factors Social factors (health and society) Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
1) Sustainability and Menu: Reducing meat • Reduced meat consumption (when substituted with vegetables) has a positive influence on the climate. • Livestock farming is responsible for around 18% global greenhouse gas emissions. • The adaptation of the meat portions offered represents a first step towards sustainable menu. • A maximum of one third of the plate should be intended for sources of protein such as meat, fish or legumes. Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
Ecological aspects (CO 2 equivalent / kg food) Biologically Conventionally Foods Main import Main import Austria Austria country country Apple 0.11 0.16 0.18 0.17 Bread 0.93 1.49 1.23 1.65 Cucumber 0.08 0.11 0.11 0.14 Chicken meat 3.01 3.45 3.79 3.58 Yoghurt 0.93 1.37 0.84 0.90 Carrot 0.09 0.22 0.11 0.20 Potato 0.12 0.30 0.16 0.31 Mashed potatoes 2.71 3.03 2.93 3.09 Savoy cabbage 0.12 0.14 0.13 0.17 Cabbage 0.11 0.23 0.11 0.26 Flour 0.32 0.71 0.76 0.94 Milk 0.92 1.36 0.83 0.88 Peach 0.10 0.24 0.19 0.25 French fries 3.80 4.34 3.89 4.36 Beef 13.50 13.34 12,50 12.44 Salad 0.18 0.25 0,14 0.25 Pork 4.31 4.89 4.72 6.10 Rolls 0.85 1.26 1.10 1.39 Pasta 0.39 1.24 0.69 1.24 Tomato 0.09 0.25 0.09 0,26 Tomato, peeled 0.25 0.45 0.26 0.47 Tomato paste 0.54 0.73 0.57 0.86 Plum 0.08 0.15 0.22 0.15 Onion 0.14 0.16 0.15 0.16 Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
Emission load of processing Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
Social and environmental aspects (CO 2 equivalent / kg food) 1. Impact of globalization on food security: Currently transportation of food much easier than before: self-sufficiency is no longer the focus of the country. 2. Global division of labor, so that countries should specialize in other countries and provide them with other countries. 3. However, this results in huge monocultures of forage crops, loss of habitats and increased CO 2 emissions due to longer transport distances. 4. On the basis of Austria, half of the animal feed for our meat consumption comes from developing countries. 5. Many producers of our foodstuffs can only live poorly because they are insufficiently paid for the products to be offered cheaper in supermarkets Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
Calendar of seasonal vegetables Month 1 2 3 4 5 6 7 8 9 10 11 12 Vegetable www.vitalia.cz Asparagus Bean pods Beetroot Bell pepper Brocolli Brussels sprout Cabbage white and red Carrot Cauliflower Celery Cucumbers Garlic Hokkaido pumpkin Chicory Chinese cabbage Kale Kohlrabi Leek Onion Parsnip Pattypan squash Pea Radish Radishes Root parsley Salad Spaghetti squash Tomatoes Project ReKuK Zucchini Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
Calendar of seasonalFruits JAN FEB MAR APRIL MAY JUN JUL AUG SEPT OCT NOV DEC Apple Pear Blackberry Strawberry Blueberry Raspberry (summer) Raspberry (autumn) Cherry Apricot Peach, Nectarine Black currant Red currant Gooseberry Sour Cherry Plum Mirabelle Quelle: AMA - Saisonkalender Obst Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
2) Menu Design and Costs: fresh cooking vs. convenience products • Definition of freshly prepared meals (e.g. level of pre-procession, …) • How to promote the consumption of organic foods and fresh foods • Semi-finished products and ready meals-benefits and drawbacks • Best practice examples • Options to adapt the menu to regionalisty and saisonality Relevance: − Cost reduction thanks to lower purchasing prices − Environmental benefits Project ReKuK Vocational Training for Chefs and Executive Chefs 2016-1-AT01-KA202-016677
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