{"id":32084,"date":"2023-11-14T11:33:44","date_gmt":"2023-11-14T16:33:44","guid":{"rendered":"https:\/\/gfs.ca\/?p=32084"},"modified":"2025-12-23T13:03:31","modified_gmt":"2025-12-23T18:03:31","slug":"from-farm-to-fork-menu-makeovers-are-part-of-growing-sustainability-movement","status":"publish","type":"post","link":"https:\/\/gfs.ca\/en-ca\/ideas\/from-farm-to-fork-menu-makeovers-are-part-of-growing-sustainability-movement\/","title":{"rendered":"From Farm to Fork: Menu Makeovers are Part of Growing Sustainability Movement"},"content":{"rendered":"\n

Operators are likely going to be serving more colourful plates full of local vegetables and plant-based dishes as part of an effort to become more resource efficient and to please sustainably-minded patrons. <\/p>\n\n\n\n

That\u2019s not to say meat and poultry are being replaced, but there is a push for smaller eco-friendly menus with less protein that highlights the products of local partners, experts say. <\/p>\n\n\n\n

Timothy Tejuco, Gordon Food Service\u00ae<\/sup><\/strong> business solutions specialist, said the shift to this type of menu is catching on. <\/p>\n\n\n\n

\u201cI see a lot of vegetable-forward dishes,\u201d he said. \u201cMeat is the condiment, like a risotto with a beef red wine demi-glaze. You\u2019re getting the same flavour of the meat, but just in a different way.\u201d<\/p>\n\n\n\n

Gordon Food Service Corporate Executive Chef Kurt Kwiatkowski agrees and says it can benefit operators\u2019 bottomline. Less protein cuts costs and more eco-conscious meals is what consumers are asking for. It\u2019s a win-win.<\/p>\n\n\n\n

\u201cMake the size of the protein option much smaller. You can build a super flavourful beef broth for pho served with local and seasonal produce and a smaller portion of shaved beef, lamb or pork,\u201d he said. <\/p>\n\n\n\n

According to Sustainability in Motion 2021<\/em><\/a>, a report from the Kerry Group, 58 % of consumers in North America are strongly influenced by sustainability when making a food or beverage purchase at a restaurant.<\/p>\n\n\n\n

Tejuco said diners are definitely paying attention. \u201cPeople are more informed about ethical practices and how their food is sourced,\u201d he said.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Minimize, Seasonalize Your Menu<\/h3>\n\n\n\n

One of the ways operators can pivot to a more sustainable menu is to think \u201cseasonal.\u201d There is more flexibility which results in less food waste as it allows operators to use products across multiple dishes. <\/p>\n\n\n\n

\u201cYour menu doesn\u2019t have to be smaller, but it has to be more nimble \u2013 one that can be changed and adjusted on a regular basis depending upon availability and seasonality of ingredients,\u201d Kwiatkowski said.  <\/p>\n\n\n\n

In addition, Tejuco said if operators have the ability to grow some of their own items, it\u2019s a great way to reduce costs and have fresh ingredients available on the menu. He references a restaurant in Vancouver that has a backyard garden of herbs used in their dishes, and an Italian restaurant that grows their own tomatoes for their sauces.<\/p>\n\n\n\n

Benefits Beyond Menu Offerings<\/h3>\n\n\n\n

Gordon Food Service Stewardship Manager Amy Gautraud said once operators begin to create a more sustainable menu, they may see other positive changes follow.<\/p>\n\n\n\n

\u201cBy showcasing your sustainability initiatives through menu offerings or transparent communication, you may be able to attract new customers while making a positive impact on the environment or local economy,\u201d she said. \u201cYou may also find your employees are excited about these initiatives resulting in improved job satisfaction or fulfillment.\u201d<\/p>\n\n\n\n

Tejuco agrees and suggests sharing where local products are from and promoting farms and growers with whom they partner. \u201cReally showcase that on a menu,\u201d he said.<\/p>\n\n\n\n

Focusing on sustainability is also beneficial for operators on a financial level, Gautraud said.<\/p>\n\n\n\n

\u201cThe impacts of sustainability can reach beyond what you expect and could actually help your bottom line,” she said.  \u201cA focus on food-waste reduction can help manage food cost and allowing your culinary team to think upcycled ingredients and menu items can merge creativity and cost savings.\u201d
Gordon Food Service offers its own solutions for operators to begin the sustainability process. Resources, like Clear Choice<\/a>™ \u2013 a  product transparency program \u2013 allows operators to filter within Gordon Ordering™ to select items and attributes their consumers prefer. <\/p>\n","protected":false},"excerpt":{"rendered":"

Operators shift to focus eco-friendly fare.<\/p>\n","protected":false},"author":20,"featured_media":32086,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[69],"tags":[],"class_list":["post-32084","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-running-your-business"],"acf":[],"yoast_head":"\nFrom Farm to Fork: Menu Makeovers are Part of Growing Sustainability Movement | Gordon Food Service<\/title>\n<meta name=\"description\" content=\"Join the growing sustainability movement with farm to fork menu makeovers. 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