A chef from the University of West London cooking in the kitchen at Pillars Restaurant
A chef from the University of West London cooking in the kitchen at Pillars Restaurant

Chefs gather at UWL’s Pillars Restaurant to talk about developing sustainable menus

Intro

Eighteen chefs from across the country gathered at Pillars Restaurant at the University of West London recently for an intensive workshop aimed at transforming the hospitality and food service sector through sustainability.

Article body

Participants at the Sustainable Menus event at Pillars Restaurant in the University of West London

The workshop, entitled ‘Crafting Sustainable Menus for a Better Future’, was a collaboration between UWL, Brunel University and The Chefs’ Forum designed to equip chefs with the knowledge and tools needed to reduce greenhouse gas emissions (GHGE) and food waste in their establishments. 

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. Hands-on exercises included the reformulation of popular dishes to lower their environmental impact.

Participants at the Sustainable Menus event at Pillars Restaurant in the University of West London

The chefs enjoyed a seasonal, nutritious lunch curated by Culinary Ambassador at UWL’s London Geller College of Hospitality and Tourism (LGCHT) Michael Coaker. 

One of the sessions 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. 

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.

A salad on a plate, with edamame beans and lime wedges

This was a timely and important workshop, bringing together chefs from different areas of catering to discuss the practical strategies needed to create more sustainable menus,” 

said Senior Lecturer at LGCHT Peter Cross.

We looked at where our ingredients come from and how sourcing can dramatically impact overall carbon emissions. We also talked about using tools and techniques to find greener ingredient swaps to reduce the carbon footprint of food service menus. 

With more educational workshops, like this one, we can build the knowledge and understanding needed to develop a more sustainable food system.” 

Photos: Carlos Farinha

Related news