{"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":"de-la-ferme-a-la-fourchette-les-refontes-de-menus-une-part-du-mouvement-croissant-vers-la-durabilite","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/from-farm-to-fork-menu-makeovers-are-part-of-growing-sustainability-movement\/","title":{"rendered":"De la ferme \u00e0 la fourchette : les refontes de menus, une part du mouvement croissant vers la durabilit\u00e9"},"content":{"rendered":"

Selon toute probabilit\u00e9, les restaurateurs serviront de plus en plus d\u2019assiettes color\u00e9es remplies de l\u00e9gumes locaux et de plats \u00e0 base v\u00e9g\u00e9tale, afin de g\u00e9rer leurs ressources plus efficacement et de plaire aux clients sensibilis\u00e9s aux questions environnementales. <\/p>\n\n\n\n

La viande et la volaille ne seront pas pour autant remplac\u00e9es, mais selon les experts, la demande de menus r\u00e9duits et plus \u00e9cologiques augmente, c\u2019est-\u00e0-dire moins de prot\u00e9ines animales et davantage de produits de partenaires locaux. <\/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

\u00abJe vois beaucoup de plats compos\u00e9s en majorit\u00e9 de l\u00e9gumes, explique-t-il. La viande sert de condiment, comme dans le cas d\u2019un risotto \u00e0 base de demi-glace de b\u0153uf au vin rouge. On obtient la m\u00eame saveur de viande, mais d\u2019une fa\u00e7on diff\u00e9rente.\u00bb<\/p>\n\n\n\n

C\u2019est aussi l\u2019avis de Kurt Kwiatkowski, chef corporatif principal chez Service alimentaire Gordon, qui croit que ce changement peut profiter au chiffre d\u2019affaires des restaurateurs. Moins de prot\u00e9ines animales signifie des co\u00fbts r\u00e9duits, et les consommateurs recherchent des mets plus \u00e9coresponsables. C\u2019est une situation o\u00f9 tout le monde est gagnant.<\/p>\n\n\n\n

\u00abDiminuez consid\u00e9rablement la taille de l\u2019option de prot\u00e9ine animale. Vous pouvez cr\u00e9er un bouillon de b\u0153uf savoureux pour accompagner un pho servi avec des produits locaux et saisonniers et garni d\u2019une petite portion de b\u0153uf, d\u2019agneau ou de porc effiloch\u00e9\u00bb, propose-t-il <\/p>\n\n\n\n

Selon le rapport Sustainability in Motion 2021<\/em><\/a>, \u00e9labor\u00e9 par le groupe Kerry, 58 % des consommateurs en Am\u00e9rique du Nord sont fortement influenc\u00e9s par la durabilit\u00e9 \u00e9cologique au moment de choisir un aliment ou une boisson dans un restaurant.<\/p>\n\n\n\n

Timothy Tejuco est formel : les clients portent attention \u00e0 cet aspect. \u00abLes gens sont plus inform\u00e9s sur les pratiques \u00e9thiques et la mani\u00e8re dont leurs aliments sont produits\u00bb, affirme-t-il.<\/p>\n\n\n\n

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

La cl\u00e9? Un menu minimal et saisonnier<\/h3>\n\n\n\n

L\u2019un des moyens pour les restaurateurs de passer \u00e0 un menu plus durable est de penser \u00absaisonnier\u00bb. On gagne ainsi en flexibilit\u00e9, ce qui permet de r\u00e9duire le gaspillage alimentaire en utilisant les produits dans la pr\u00e9paration de plusieurs plats. <\/p>\n\n\n\n

\u00abVotre menu n\u2019a pas \u00e0 \u00eatre plus restreint, mais il doit \u00eatre plus souple, c\u2019est-\u00e0-dire pouvoir \u00eatre modifi\u00e9 et ajust\u00e9 r\u00e9guli\u00e8rement en fonction de la disponibilit\u00e9 des ingr\u00e9dients et de leur caract\u00e8re saisonnier\u00bb, pr\u00e9cise Kurt Kwiatkowski.  <\/p>\n\n\n\n

Timothy Tejuco ajoute que si les restaurateurs ont la capacit\u00e9 de cultiver certains des produits qu\u2019ils utilisent, c\u2019est une excellente fa\u00e7on de r\u00e9duire les co\u00fbts et d\u2019offrir des ingr\u00e9dients frais au menu. Il mentionne notamment un \u00e9tablissement de Vancouver qui poss\u00e8de son propre jardin d\u2019herbes ainsi qu\u2019un restaurant italien qui cultive les tomates servant \u00e0 pr\u00e9parer ses sauces.<\/p>\n\n\n\n

Des avantages qui d\u00e9passent le menu offert<\/h3>\n\n\n\n

Amy Gautraud, charg\u00e9e de la responsabilit\u00e9 de g\u00e9rance chez Service alimentaire Gordon, r\u00e9v\u00e8le que lorsque les restaurateurs commencent \u00e0 cr\u00e9er un menu plus durable, ils peuvent constater d\u2019autres changements positifs.<\/p>\n\n\n\n

\u00abEn mettant en valeur vos initiatives environnementales gr\u00e2ce \u00e0 votre menu ou \u00e0 une communication transparente, vous pourriez \u00eatre en mesure d\u2019attirer une nouvelle client\u00e8le tout en ayant un impact positif sur la plan\u00e8te ou sur l\u2019\u00e9conomie locale, souligne-t-elle. Il se peut aussi que votre personnel soit tr\u00e8s int\u00e9ress\u00e9 par ces initiatives, ce qui augmentera sa satisfaction \u00e0 l\u2019\u00e9gard du travail et son sentiment d\u2019accomplissement.\u00bb<\/p>\n\n\n\n

Dans le m\u00eame ordre d\u2019id\u00e9es, Timothy Tejuco sugg\u00e8re d\u2019indiquer la provenance des aliments locaux et de promouvoir les fermes et les cultivateurs avec lesquels des partenariats ont \u00e9t\u00e9 conclus. \u00abVotre menu n\u2019en sera que plus vendeur\u00bb, assure-t-il.<\/p>\n\n\n\n

Mettre l\u2019accent sur la durabilit\u00e9 est aussi avantageux pour les finances des restaurateurs, selon Amy Gautraud.<\/p>\n\n\n\n

\u00abLa port\u00e9e de l\u2019\u00e9coresponsabilit\u00e9 peut surpasser vos attentes et m\u00eame \u00eatre b\u00e9n\u00e9fique pour votre chiffre d\u2019affaires, dit-elle. En r\u00e9duisant le gaspillage alimentaire, il est possible de g\u00e9rer le co\u00fbt des produits; de plus, permettre \u00e0 votre \u00e9quipe culinaire de tirer parti d\u2019ingr\u00e9dients et d\u2019\u00e9l\u00e9ments de menus revaloris\u00e9s permet d\u2019allier cr\u00e9ativit\u00e9 et \u00e9conomies.\u00bb
Service alimentaire Gordon met ses propres solutions \u00e0 la disposition des restaurateurs qui souhaitent entamer un processus d\u2019\u00e9coresponsabilit\u00e9. Certaines ressources, comme Choix \u00e9clair\u00e9<\/a> (un programme de transparence \u00e0 l\u2019\u00e9gard des produits), permettent d\u2019utiliser des filtres dans Commande Gordon pour s\u00e9lectionner les articles et les caract\u00e9ristiques qui ont la pr\u00e9f\u00e9rence de la client\u00e8le.<\/p>","protected":false},"excerpt":{"rendered":"

Les restaurateurs s\u2019orientent vers des prix \u00e9coresponsables<\/p>","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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