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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

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Module Sustainable Menu

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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

Disclaimer: The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views

  • nly of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

ModuleSustainable Menu

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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

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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
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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

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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.

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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
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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)
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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
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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?
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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.

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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: CO2- emissions of a sustainable menu vs. Convenience Economic factors and regionality (global, local) Ecological factors Social factors (health and society)

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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.

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Ecological aspects (CO2 equivalent / kg food)

Foods Biologically Conventionally Austria Main import country Austria Main import 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

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Emission load of processing

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Social and environmental aspects (CO2 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 CO2 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

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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 Zucchini

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Calendar of seasonalFruits

Quelle: AMA - Saisonkalender Obst

Apple Pear Blackberry Strawberry Blueberry Raspberry (summer) Raspberry (autumn) Cherry Apricot Peach, Nectarine Black currant Red currant Gooseberry Sour Cherry Plum Mirabelle JAN FEB MAR APRIL MAY JUN JUL AUG SEPT OCT NOV DEC

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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

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Processing stages Convenience products

Convenience Level Grade Definition Examples Basic level 0 % Preparation still needs to be carried out in the kitchen Cutting of animal halves, baking of bread Ready to cook 15 % Food must be prepared before cooking Fish, dissected meat, unprepared vegetables Ready to cook 30 % Without preparation to cook fillet, pasta, tomato vegetables Ready for mixing 50 % Mixing different foodstuffs to prepare ready-made meals Salad dressing, mashed potatoes Ready for heat 100 % After heat supply, the food is sold ready for sale (single component or ready- made menus) Ready to eat 100 % Suitable for immediate consumption Bread, pastry, matjes, tomato paste

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Processing stages Convenience products

  • Fresh? These foods are described as „fresh", which are included in the

"Basic", "Ready to cook (15%)" and "Ready to cook (30%)" conveniences.

  • Frozen foods are classified as "frozen foods", which contain the

abbreviation TK or a similar name in the product description.

  • Convenient? These foods are classified as convenience foods with a

processing rate of more than 50 %.

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

  • 1. Save time, only minimal cooking skills are necessary (for example, vegetables are cleaned,

washed and peeled, sometimes even cut, rattled etc.).

  • 2. In many cases, other ingredients are also not needed, the preparation or preparation of which

usually requires time and cooking skills.

  • 3. Prefabricated foods are often already portioned or can be consumed proportionally without

losses.

  • 4. Storage-ready convenience products are available at all times depending on the season.
  • 5. Production, storage and distribution of industrially prefabricated products are subject to strict

regulations and controls. This products are generally safer than fresh products from a bacteriological or hygienic point of view, because the latter is quickly perishable

Benefits Convenience products

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

  • 6. The shelf life of the food can be extended by freezing, drying or additives.
  • 7. Frozen fruits and vegetables have the same nutritional physiological value as

fresh seasonal products, which are frozen immediately after harvesting. Nutrients, vitamins, minerals and trace elements are largely retained.

  • 8. Convenience products can be prepared with little effort and are therefore

also suitable for elderly, sick or disabled people and for persons who have little time for cooking.

Benefits Convenience products

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

  • 1. Convenience products often contain a lot of sugar or fat, so their energy content is
  • ften comparatively high.
  • 2. The fat quality of convenience products is sometimes not optimal.
  • 3. Preferably, products should be chosen without hardened fats and instead with high-

quality vegetable oils (for example, rapeseed or olive oil) (observe the declaration on the package!).

  • 4. The often high salt content of ready-to-use meals can be disadvantageous especially for

people with elevated blood pressure.

Complimentary Convenience Products

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Complimentary Convenience Products

  • 5. Particularly imported products are generally not prepared with iodized and

fluoridated salt. Therefore, it is important to use iodine and fluorine-containing salt (green packaging) for self-boiled dishes.

  • 6. Most prepared meals do not represent a balanced meal: often low / missing

vegetable and fruit content and thus unhealthy

  • 7. Persons who are sensitive to certain substances (gluten, lactose, milk protein, soya
  • r additives) must study the labels carefully.
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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Complimentary Convenience Products

  • 8. Depending on the type of preservation (e.g., drying, heating), the content of

vitamins and minerals can be reduced.

  • 9. In most cases, energy-intensive processes are needed (freezing, packaging,

processing, etc.), which is why convenience products should not be consumed not only from a nutritional physiological but also from an ecological perspective. 10.Finally, convenience products are almost always more expensive than fresh products.

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Ecological aspects of cooking fresh

Production of kg CO2 eqv. by Processing andTransport

Foods Organic Conventionell Austria Main importer Austria Main importer Potatoes 0,12 0,30 0,16 0,31 Mashed potatoes 2,71 3,03 2,93 3,09 Pommes Frites 3,80 4,34 3,89 4,36

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Use more fresh food

  • Optimization of convenience products which are relatively

expensive, such as: soups, salads, cakes

  • Optimize meals that are not popular with consumers, even if

the recipe is sustainable (e.g.celery schnitzel)

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

∗ Economic valuation - COST ANALYSIS

3) Menu Design and Resource Efficiency: Assessment Methods

Ecological assessment – ECOBALANCE Economic evaluation - COST ANALYSIS Qualitative evaluation - QUALITY ANALYSIS

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677 Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

  • Vegetable of the month
  • Create variety with sald buffets
  • Days without meat or offer just one dish

including meat and two vegetarian alternatives

30

3) Menu Design and Resource Efficiency: Measures

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

3) Menu Design and Resource Efficiency: Measures

There are various options to change your menu:

  • The quality of the food is increased
  • Commercial kitchens are a role model for private

households.

  • Sustainable food planning is commitment to the climate

and the environment.

  • Consumers are offered a healthy meal
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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Life Cycle Assessment Ice lettuce

From the "agriculture" (plant cultivation) To the processing? (Large kitchen or industry) To the ready-to-eat product

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

∗ Economic valuation - COST ANALYSIS

3) Menu Design and Resource Efficiency: Assessment Methods

impact category statement Global warming (GWP) Global warming through troposphere. Ozone caused by CO2, CH4, NO2, VOC, O3 Human toxicity (HTP) Threat to humans through emissions Aquatic ecotoxicity (AEP) Endangerment of waters by emissions Terrestrial ecotoxicity (TEP) Endangerment of the soil through emissions Acidification (AP) Lowering the pH - low buffer capacity, leaching of nutrients, v.a. by NH3 emissions Cumulative energy consumption (KEV) Sum of all primary energy Inputs from fossil and renewable energies (including calorific values) Aquatic eutrophication (NPA) Excessive nutrient input into waters - nutrient enrichment, over- fertilization Terrestrial Eutrophication (NPT) Excessive nutrient input into the soil - nutrient enrichment, over- fertilization

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Life Cycle Assessment Ice lettuce

BIO-Ice lettuce is better in ecological terms. Reason for the poor result of terrestrial ecotoxicity: higher heavy metal content of compost.

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Life Cycle Assessment Ice lettuce

Reason: fertilization, pesticide use and agricultural machinery

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Seasonality & Ecology

Example tomato:

CO2-Äquivalente der Energie, die für die Herstellung von 1 kg Tomate benötigt wird:

  • Free-range, conventional: 0.086 kg of CO2 equivalents
  • Heated greenhouse, conventional: 9.3 kg CO2-equ.
  • Free-range, biological: 0.034 kg CO2 equivalents
  • Heated greenhouse, organic: 9.2 kg CO2 equ.
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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Seasonality & Ecology

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Seasonality & Ecology

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Seasonality & Ecology

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Cost analysis Ice lettuce

Purchasing costs dominate the total price

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Cost analysis Ice lettuce

cost factor value

  • rganic

value conventionel conversion factor costs

  • rganic

costs conventionel

Working hours (min/kg) 1,50 0,27 11,35 €/h 0,28 0,05 Wather in l/kg 9,88 0,67 1,3 €/m³ 0,01 0,00 Energie in kWh/kg 0,00 0,00 3,23 Cent/kWh 0,00 0,00 Purchasing costs/kg 1,64 2,54 €/kg 1,64 2,54 Total cost / kg 1,94 2,59

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Economic evaluation

Maximum increase in BIO content Kitchen Result test-boil Changeover food TOTAL BIO-share 2004 Change of the BIO- share KFJ 4,7 % 1,6 % 6,3 % 29,7 % 36,0 % KHL 4,8 % 2,9 % 7,7 % 29,3 % 37,0 % SZF 8,0 % 3,1 % 11,1 % 22,3 % 33,4 %

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Economic evaluation

It is worth replacing finished products with fresh organic food. When all the measures evaluated are implemented, a significant increase in the BIO content to as much as 37 % is possible in the examined kitchens, without imposing a total burden on the foodstuffs. Personnel and food costs of the examined food shows that the purchase costs of the food have the greatest influence on the total costs.

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Economic evaluation

 A successful, cost-neutral increase in the BIO share requires a large number of different measures.  Including: a clever purchasing policy, attention to seasonality and regionality, and the selection of selected food

The use of labor saves money!

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Economic evaluation

Mix puree until smooth

BIO- Kartoffelpüree

Peel potatoes Mince potatoes

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Economic evaluation

KHL

curd noodles

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Economic evaluation

Annual savings in hospital Hietzing with Neurological Center Rosenhügel by self-repairing potatoes instead of using finished products: Annual use of potatoes (2004): 21,200 kg Cost - organic raw potato, unpeeled: € 13.700 Costs - potato fed up: € 25.400 Yearly savings by means of self-production: € 11,700

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Economic evaluation

Annual savings in the Emperor Franz Josef-Spital by the self- preparation of BIO-plug dumplings instead of the use of the finished product: Annual use of dumplings (2004): 1,570 kg Cost - pot dumplings ready: € 9.700 Costs - BIO-plug dumplings freshly prepared: € 3.600 Annual savings through self-preparation: € 6.100

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

  • 1. Direct networking between agricultural

producers and large kitchens

  • 2. Specialty weeks
  • 3. Summer and winter meals
  • 4. Winter vegetables

Options to adapt the menu to regionality and seasonality

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Options to adapt the menu to regionality and seasonality

Direct networking between agricultural producers and large kitchens Advantages: Enhanced local supply with vegetables and fruit and thus reduced CO2 emissions through minimized transport distances Substitution of foreign food by domestic (regional) food Increase in regional value added Avoiding the destruction of edible foods Increased security of supply through more independence.

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Options to adapt the menu to regionality and seasonality

Direct networking between agricultural producers and large kitchens Requirements: Communication between large-scale kitchen and direct marketing, so that the mutual requirements are known, and thus solutions can be found Combination of producers with preprocessing companies (proven success, for example, between animal breeders and butcheries) Merger of smaller producers so that the quantities required by the kitchen can be provided Consultations and educational measures for producers (marketing strategies) and large kitchens (flexible food planning, orientation according to seasonal products) Pooling of regional initiatives, e.g. For the use of regional agricultural products, for the use of regional (and seasonal) (organic) foodstuffs in large kitchens

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Options to adapt the menu to regionality and seasonality

Specialty weeks: Background: Large kitchens develop their food plans for a period of 6 - 8 weeks. Advantages: Special weekends are a welcome opportunity to "interrupt" the menus and make them more versatile. There is also the possibility to offer seasonal, regional (and possibly) bioproducts. Thus, regional added value is increased and CO2 emissions (from the import and cultivation of non- seasonal food) are reduced. Summer and winter food plans: Advantages: Reduction of CO2emissions (from import and cultivation of non-seasonal food). Balanced nutrition through greater product diversity

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Options to adapt the menu to regionality and seasonality – Vegetable of the month

The "Vegetables of the Month" is a well-suited marketing initiative to promote a seasonal meal plan. In kindergartens and schools, an additional integration into the classroom can take place.

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Options to adapt the menu to regionality and seasonality – heirloom varieties

At the beginning of the century there were still ~ 2,000 apple varieties, while today only max. 20 varieties can be found in the supermarkets Heirloom varieties can provide variety in the menu. In addition, they are often characterized by a particularly good taste and ensure dishes that look different to what we are used to.

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Options to adapt the menu to regionality and seasonality

Winter vegetables - Asia salads Are coleslaw and are originally from China. They can be cultivated in the field at temperatures down to -10 ° C - -15 ° C in non-heated glasshouses or film tunnels. If grown appropriately, they will be available year round. They are especially useful in the period from January to April where there are few vegetables available. The leaves of the young plants are suitable as salads The leaves of mature plants are suitable for cooking: As a soup insert stewed

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Options to adapt the menu to regionality and seasonality

Sustainable adaptation of the menu requires:

  • to adapt the choice of recipes to the seasonal availability
  • f produce
  • Increased use of regional and seasonal produce trough

focus on use of organic produce and food

  • Adjustment of portion size
  • A reduced meat use cooking with fresh food (lower

share of convenience products)

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Examples: recipes

  • Example recipes for spring (March - May)
  • Wild garlic soup, lettuce with Joghurt dressing, greens potato casserole
  • Example recipes for summer (June - August)
  • Yellow pepper soup with croutons, colorfull salad plate, stuffed zucchini with

sheep's cheese and spinach

  • Example recipe for autumn (September - November)
  • Carrot cream soup with parsley, sauerkraut and apple salad, pumpkin loin
  • Example recipes for the winter (November - February)
  • Appenzeller bread soup with caraway, lentil salad, corn on cabbage
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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Health Aspects: Nutritional physiology and nutritional values

Harvard food pyramid.png

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Health aspects: recommendations

550/5000 At least 1.5 liters of liquid per day. The best are non-alcoholic, low-energy drinks in the form of water, unsweetened herbal and fruit teas or diluted fruit and vegetable juices 5 portions of vegetables, legumes and fruit in the day. Ideal is 3 servings of vegetables / legumes and 2 servings of fruit 4 servings of cereal products and potatoes per day, preferably full grain 3 portions of milk and milk products a day 1 to 2 servings of fish per week 2 to 3 servings of meat and sausages per week

  • Max. 3 eggs per week

Economical with sugar and salt

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Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Quality of food

Technological quality includes the suitability of the foodstuffs for various forms

  • f the processing industry - in the kitchen (peelability, yield, color stability,

suitability for cooking, baking, etc.), the resistance during transport and the durability. Sensory quality plays an important role in the classification of different foods for

  • commerce. Weight, size, shape, color and appearance are mandatory for each

class of standards and ultimately determine if the product is even on sale and at what price it is offered. Hygienic quality is determined by contamination with foreign matter. Among

  • thers: heavy metals, pesticide residues, mycotoxins (fungal toxins) and nitrates.
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SLIDE 61

Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

What is quality, actually?

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SLIDE 62

Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

The term quality in organic agriculture

Means "holistic" quality. This includes: moral ethical social psychology

  • Aspects. The dimension of the concept of quality means that in this case the value
  • f the entire production process and the system in which it takes place is

assessed by its impact on the environment. The aim is to design the production processes to the needs of humans and animals and not to efficiency and mass production.

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SLIDE 63

Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

serving size

The portion size should be based on the energy needs of the catering participants. The sample of the Austrian Nutrition Report 2012 involved 20% of workers, around 70% of employees - one sedentary and 10% other occupations. Especially for office workers, it is important to pay attention to balanced and low activity levels adapted diet and the menus accordingly.

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SLIDE 64

Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Portion Size Advantages and Disadvantages of Output Systems

  • Schöpfsysteme (portioned by the dispensing staff at the counter)
  • + Portion size can be customized
  • + Portion size can be accurately maintained by using appropriate output

devices

  • necessary stockpiling
  • There are often waiting times at the dispensaries
  • Tray systems (meals are portioned in the kitchen)
  • + good for people with reduced mobility
  • + the trays are individually equipped (dietary requirements)
  • Effort for recording the wishes and equipment
  • Possibly used dining carts can lead to high power consumption
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SLIDE 65

Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

3) Menu Design and Resource Efficiency: consideration of meal size, reduction of meat in favour of vegetables

  • Relevance of meal size - the optimal meal size
  • Advantages of fresh food
  • Plant proteins
  • Types of foods, nutritional value
  • Nutritional quality, sensory, hygienic and technological quality of food
  • Share of meat / meat products in the menu
  • Establishment of the minimum necessary meat (according to healthcare

criteria)

  • vegetarian meals and the environmental impact
  • vegetable protein
  • Relevance:
  • less CO2 emissions thanks to reduced meat share
  • healthcare criteria
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SLIDE 66

Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Selection of food and meals

Basic food groups

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SLIDE 67

Analysis of the foods used in the menu design

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SLIDE 68

Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Options to make the food of the diet resource- efficient according to composition

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SLIDE 69

Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

∗ Fresh = fresh fruit and

Options to make the food of the diet resource- efficient

… after processing stage Fresh = fresh fruit and vegetables, meat products Convenient = canned, ready made Frozen = all foods that are frozen

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SLIDE 70

Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Options to make the food of the diet resource- efficient

…according to BIO

50% BIO Average is 21%

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SLIDE 71

Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Options to make the food of the diet resource- efficient

…according to seasonality

Potatoes are decisive for the amount of the season's share

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SLIDE 72

Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Menu Design and Resource Efficiency: Options for a resource-efficient adaptation of the menu

Difficulties for large kitchens: - Cost savings very low - Low flexibility - Low support

Motto: Worker saves money

Benefits for large kitchens: - Argumentation basis - Proof of feasibility

  • from theory to practice? ? Ways,

possibilities, arguments? For an increased use

  • f biological products
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SLIDE 73

Project ReKuK

Vocational Training for Chefs and Executive Chefs

2016-1-AT01-KA202-016677

Lead Partner: Ressourcen Management Agentur (RMA)

  • Argentinierstr. 48 / 2.. OG, 1040 Wien, Österreich, www.rma.at

Hans Daxbeck, Nathalia Kisliakova, Alexandra Weintraud, Irene Popp, Nadine Müller, Stefan Neumayer, Mara Gotschim Project Parrtners (alphabetical): Associazione Italiana per l’Agricoltura Biologica (AIAB Liguria) Via Caffaro1/16 - 16124 Genua, Italien, www.aiabliguria.it/ Alessandro Triantafyllidis, Giorgio Scavino, Francesca Coppola Jihočeská univerzita v Českých Budějovicích Branišovská 1645/31A, České Budějovice 2, 370 05 Budweis, Tschechische Republik, www.jcu.cz/?set_language=cs

  • Prof. Jan Moudry, Dr. Jan Moudry

Thüringer Ökoherz (TÖH) Schlachthofstraße 8-10, 99423 Weimar, Deutschland, www.oekoherz.de Sara Flügel, Franziska Galander

Autorship & Intellectual Property of:

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