Inspiring delicious change on the journey to net zero this World Environment Day

Demand for delicious dishes with a low carbon footprint is increasing as more diners start to better understand the impact our food choices have on the climate. Food production is one of the most carbon-intensive industries and is responsible for roughly 25% of the world’s greenhouse gas emissions. 

A rising number of consumers are keen to make more planet-friendly food choices when they dine out. In fact, 71% of European consumers say sustainability is important when choosing where to eat, according to the results of a survey by the Kerry Group. The survey also found that sharing CO2 emissions on a menu is the most effective way to encourage people to make more sustainable food choices.  

Offering guests low impact dishes that satisfy their desire for delicious taste experiences is a big opportunity for the food service industry. It’s also one of the key ways to make the critical transition to a more sustainable food system and secure a healthier future for people and planet. 

This is one of the main drivers of our most recent collaboration with global catering giant, Sodexo. A team of chefs from both Unilever Food Solutions (UFS) and Sodexo partnered on the development of 25 lower carbon dishes to support both companies’ sustainability goals and net zero ambitions.  

We’re proud to launch the dishes on this year’s World Environment Day, which takes place on Wednesday (June 5th). The 25 dishes are being included on Sodexo’s Spring/Summer 2024 menus across 17 countries, allowing more people to taste just how good a sustainable future can be. 

What’s on the menu? 

Importantly, each dish has a carbon emissions profile of less than 0.9kg. To put this in perspective, the average lunch or dinner in the UK has a carbon footprint of roughly 1.6kg CO2 equivalent, according to the University of Nottingham. We need to reduce this number to 0.5kg CO2e to eat within planetary boundaries and reach the UN climate goals defined in the Paris Agreement (COP21).  

The reduction of carbon emissions in the new recipe collection was achieved with the careful selection of predominantly plant-based ingredients, cooking methods and sourcing practices. Each recipe was developed with low waste principles in mind and includes at least one Future 50 Food.  

Great taste remained top of the priority list. The delicious dish collection includes delights like sweet potato falafel wrap with pickled carrots and kale aioli, a red lentil power bowl, spelt risotto with wild mushrooms, bulgur mung bean salad with pumpkin feta and fresh herbs, banana cake no waste and pannacotta with caramelised pineapple.

Tasty long term collaboration 

A team of chefs from UFS and Sodexo co-created 87 recipes in total. From there a shortlist of 25 recipes was made. The teams then met for a three-day workshop at Unilever Foods Innovation Centre 'Hive' in the Netherlands to develop the lower-carbon collection of 25 dishes. It was a high energy session with lots of hard work and engagement by the team of talented chefs.  

UFS and Sodexo have been working in partnership on the promotion of low-carbon meals and sustainable eating for over four years now. The goal is to satisfy diners with delicious dishes that support diversified diets and the net zero ambition.