Brunel University Researcher Andrea Zick Gathers Key Data from Chefs on Reducing Food Waste and GHGEs
The purpose of the workshop was to harvest industry insight for Andrea Zick, a doctoral researcher at Brunel University London. For her PhD she is exploring chefs’ lived experiences of transitioning food offers to reduce food waste and greenhouse gas emissions (GHGEs).
The workshop, entitled ‘Crafting Sustainable Menus for a Better Future’, was designed to equip chefs with the knowledge and tools needed to reduce GHGEs and food waste in their establishments. It was run as a collaboration between The University of West London, Brunel and The Chef’s Forum, the leading food service marketing platform and chef networking group.
Positive change in sustainable practice
Andrea had worked as a chef for twelve years and currently supports Harvey Nichols and the Oxo Tower Restaurant, Bar and Brasserie in their sustainability ambitions, so has an in-depth understanding of the hospitality industry.
Her research needed a sample group of eighteen chefs, working in industry who are able to give her their thoughts on GHGEs embedded in food and if awareness of those could impact menu creation. The Chefs’ Forum rose to the challenge and brought the cream of UK catering talent together at the University of West London’s Pillars Restaurant to talk about all things sustainability.
Andrea said: “People are seeing the effects of climate change and global warming. However, there is somewhat of a ‘bystander’ effect that is prevalent. Warmer temperatures can be perceived as pleasant, so they don’t see the urgency but the real toll of global warming will be experienced by our future generations.
“If we can bring about positive change in sustainable practice now, then we have the opportunity to slow and eventually negate the disastrous effects of high-level carbon emissions and greenhouse gases on the environment – especially those produced by the professional kitchen, food production and food service.”
Workshop participants engaged in interactive sessions that covered the essentials of sustainable food practices, the environmental impact of food waste, and the crucial role chefs can play in shaping more eco-friendly menus.
Sustainable swaps
One of the key discussions was spurred by the alarming amount of food waste generated by the UK hospitality sector: 1.1 million tonnes annually, much of which could be avoided. Participants learned about the direct connection between food waste and GHGEs, with experts highlighting that reducing waste by just 30% could save businesses significant amounts of money while also cutting their carbon footprint.
After participating in the session, TV chef Arthur Potts Dawson of The People’s Supermarket said: “Workshops like this not only bring together a fantastic cross-section of chefs from various specialisms of catering, but facilitate meaningful group-thinking on what can be done to make menus more sustainable, in the short, medium and long term.
“Today’s session made us think about where ingredients are coming from and the impact that their journey or handling process has on the carbon total. It also sparked conversations around how we may swap ingredients for more sustainable replacements with the use of carbon calculator tools.
“Change needs to happen rapidly and I am confident that if we all set about building a resilient food system in the UK, then we will see positive change starting to happen in the near future.”
Throughout the day, chefs participated in hands-on exercises including the reformulation of popular dishes to lower their environmental impact. This practical approach allowed participants to see first hand how even small changes can contribute to a more sustainable food system.
A beautiful seasonal, nutritious lunch was created in the state-of-the-art training kitchens by the culinary team at West London College. The chefs enjoyed the delicious menu, curated by Michael Coaker, the University of West London Culinary Ambassador.
Forward-thinking diners
The afternoon session addressed the challenges chefs face in promoting sustainable food choices, such as consumer reluctance towards plant-forward dishes. Despite these challenges, the workshop underscored the power chefs have as influencers in the food industry, with the potential to lead the way towards more sustainable practices.
Elizabeth Case investigated how sustainable traditional fish and chips really are with her group. “I work as a Sustainability Lead for an international seafood sales company and relished the opportunity to share my knowledge surrounding sourcing more sustainable seafood,” she said. “We looked at the carbon footprints of different species and identified methods of reducing the carbon footprint of a fish and chips meal.” The group found that making simple swaps, like replacing beer in batter with sparkling water, sourcing local, seasonal fish species and reducing the amount of potatoes, were all found to reduce the overall carbon total when calculated using the carbon calculator tool from The University Caterers Organisation (TUCO).
Chef Jolly, an international restaurant consultant, said: “Today has really made me think that there is a case to produce a carbon-friendly menu, especially in Asia where the main bulk of my consultancy work takes place at the moment. Globally, diners seem to be far more forward-thinking in terms of asking about carbon emissions, the impact on global warming and the environmental impact of their food.
“I work with business owners and investors to enable them to stay ahead of menu trends and I think carbon should be front and centre in the formulation of new restaurant concepts going forward, and opening a ‘carbon-friendly’ restaurant in London with a low carbon and GHGE menu would certainly be something to think about.
“I wish Andrea all the very best for her PhD and hope that today’s insight gives her the research evidence she was looking to harvest from the session.”
A renewed sense of purpose
At the close of the workshop, participants were asked to brainstorm and vote on actionable steps to further reduce food waste and GHGE in their kitchens. The most popular ideas will be implemented in the coming months, with follow-up workshops planned to assess progress and continue the momentum.
The workshop concluded with an awards ceremony recognising the chefs’ commitment to sustainability and their role as change-makers in the industry. Participants left the event not only with new insights and strategies but also with a renewed sense of purpose to make their kitchens greener and more responsible.
Andrea commented: “I am very pleased with the turnout today and the topics raised by our group discussions, I am truly grateful to all the chefs who participated today and I’m excited to present my findings in my research paper.”
This event marks a significant step forward in the fight against climate change, demonstrating that with the right knowledge and tools, chefs can play a pivotal role in creating a more sustainable future for the restaurant industry and beyond.