Food that will save the planet: 10 sustainable gastronomy trends

What is sustainable gastronomy

Gastronomy is much more than just cooking. It encompasses the history of foods and dishes, the culture of their consumption, the science of food, cooking and even the social aspect: how food brings people together, how it is used for communication and shared rituals. It helps us gain a deeper understanding of not only what we eat, but why we eat it and what meaning it has for us.

Sustainability is a principle that involves the sustainable use of natural resources. In a sustainable approach to farming, fishing or cooking, we aim to minimize the negative impact on the environment and ensure that these activities can continue into the future without compromising nature and human health.

Sustainable gastronomy is therefore an approach to food production, preparation and consumption that takes into account environmental, health and socio-cultural impacts. This approach includes using local and seasonal products, reducing waste, supporting local producers, respecting traditional culinary techniques, preserving cultural heritage and biodiversity.

Global trends in sustainable gastronomy

Nose-to-tail cooking

Nose-to-tail cooking is not exactly a new phenomenon, but as more and more professional kitchens begin to view food waste as unacceptable, we expect to see an increasing variety of meats on restaurant menus. Dishes made from items not previously popular are appearing on menus: beef shank, pork cheek, lamb neck or chicken hearts. In an era when most businesses are looking to cut costs, buying whole carcasses can be a good way out.

Replacing animal proteins with natural plant proteins

Animal proteins have been trying to be replaced with plant-based proteins for a very long time. And often ultra-processed foods with a long list of ingredients take the place of meat. But now there is an increasing focus on meals made from natural foods such as beans, legumes, tofu and tempeh, mushrooms, nuts and seeds.

Regeneration

Regenerative farms are farms that take sustainability to a new level in an effort to undo the damage done by industrial agriculture. These mixed farming systems are designed to nourish the soil by using gentler, tillage practices; provide space for wildlife and pollinators; avoid the use of pesticides and fertilizers; grow a variety of plants and use crop rotation (growing different crops at different times in the same area); and graze the animals there, making them part of a holistic symbiotic system.

More and more chefs will be looking to source ingredients from such farms that actively work to replenish and restore nature. Regenerative mixed systems can provide a variety of plant foods as well as meat, game, and even honey.

Attention to biodiversity

Over the past few months there has been an increasing focus on protecting biodiversity, and the hospitality industry can play a significant role in this. Menus will feature ancient varieties of grains such as amaranth, millet, sorghum, freekeh or farro; less common seafood caught using traditional methods; invasive non-native species that threaten ecosystems on land and in the oceans; and more meat from different breeds of farm animals. Overall, restaurants are expected to see a greater variety of ingredients on their menus, which will inspire chefs to create new and unique dishes.

Fermented foods

Fermentation is another food trend that has been around for several years and is constantly evolving. Not only is it a way to utilize leftover fruits and vegetables, but it’s also beneficial for digestion. Think fermented pickles, kefir, kombucha, sauerkraut, kimchi, hot sauces – these foods are now often made right in the restaurant. Look for this trend on bar menus, too, from pickled cocktails to kombucha.

Hyperlocal purveyors

Chefs and consumers alike are increasingly interested in local produce. Ingredients sourced from nearby neighborhoods support small businesses and local economies, and help customers make a stronger connection with the food on their plates. Even in urban settings, we’ll start to see the smart repurposing of unused food-growing spaces, whether they’re vertical farms or mini-gardens. And as more chefs take matters into their own hands, restaurants will grow food in outdoor spaces, on rooftops or right in their kitchens.

Modern children’s menus

Say goodbye to flavorless beige sausages, hamburgers or nuggets and chips. As millennials become parents, there is a growing demand for more nutritious kids’ meals made with high-quality ingredients. Successful family restaurants will continue to find new ways to satisfy parents and children by offering trendy and healthy options such as bento boxes, natural plant-based proteins and fruit-based desserts with no added sugar.

Circular menu

This is a menu of dishes whose preparation creates no waste. More chefs will begin to design their menus to use ingredients whole, or to think about different parts of one ingredient in multiple dishes.

This approach can also include composting those food scraps that really can’t be used, and then using that compost to grow vegetables that will be served in the restaurant. And this principle applies not only to food, but also to other purchases for restaurants, such as furniture and utensils. The days of disposable items are coming to an end.

Biodegradable containers for takeaways

Disposable utensils end up in landfills and do not biodegrade due to the fact that, for the most part, they consist of plastic or plastic-laminated cardboard. Planet-conscious consumers want to avoid these types of food packaging. Their interest is driving the development of compostable packaging.

Collecting unused food and meals for charitable purposes

Restaurants waste tons of food every year by forgetting ingredients in refrigerators and throwing erroneous orders into trash cans. The funds used to produce and deliver these ingredients go to waste, aimlessly wasting the planet’s resources.

Pristine, edible products can help those in need. Some restaurants in our country already donate leftover food to charitable organizations, and the organizations themselves hold special campaigns: for example, to collect Easter cakes for those in need, which often go stale in the kitchen because they are so much bought and given on this holiday.