A climate-friendly menu, how do you go about it?

With a few simple adjustments, we can make meals a lot more climate-friendly in the foodservice sector. This is based on three principles: we put extra emphasis on vegetable-based food, reduce waste and make smart purchases of food raw materials.


This is part of the plant-forward movement, a style of cooking that mainly involves cooking and eating food of plant origin.

Here are a few strategies to make this happen:

  • Eat more vegetable proteins
  • Eat less meat with a large ecological footprint, such as beef or lamb. Poultry is a better option.
  • Eat animal proteins in combination with vegetable proteins, ensuring richness on your plate.
  • Mix meat with vegetables, creating more variety
  • Place plant-forward menus more upwards and centrally on the menu
  • Make sure the food is still tasty
  • Describe the food attractively, without mentioning that it is vegetarian or vegan
  • Offer the climate-friendly menus to customers first



Less waste drastically reduces the impact on the planet.

This is what you can do:

  • From carrot to peel, try to use everything from food in your dish (if possible)
  • Provide portions tailored to the customers
  • In the case of food of animal origin, use the entire carcass in your dish (if possible)
  • Strive for a circular economy, relying on suppliers who use by-products to create new ingredients


Be aware of the impact of where your food comes from, and how it is transported. Strive for efficiency and sustainability.

Some strategies:

  • Use only seasonal produce
  • Rely on local and national cultivation
  • Avoid products that are transported by plane
  • Use only climate-friendly crops from organic and regenerative agriculture.