Bidfood has called upon the industry to work in collaboration towards a more sustainable future in an event showcasing how foodservice can reinvent its menus.
Highlighting the importance of responsible and sustainable choices through menu reinvention and carbon management, Plateful Pursuits for Positive Change focused on low impact ingredients, food surplus and how caterers can reinvent their menus with seasonal produce, healthier and more inclusive dishes, while also taking into account animal welfare and carbon data.
Under the theme ‘pay attention to reinvention’, the day consisted of insightful talks from some of the key players within the industry that promote sustainability, including the Sustainable Restaurant Association, Allmanhall, Upfield, Earthshot prize winners – Notpla and pioneers in climate intelligence technology – CarbonCloud.
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Julie Owst, head of sustainability at Bidfood said: “There’s a lot of work to be done to make food more sustainable and a key part of this is education and awareness, which this event has successfully achieved.
“The food we’re all eating, and unfortunately wasting, is a massive contributor to carbon emissions, so the food industry has a great role to play in influencing consumer behaviour about 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. My team and I are very excited to be working on a solution to help the industry make more responsible choices and create that crucial educational piece so consumers can eat more sustainably.”
