Essential Cuisine’s Post

Meet OmniFoods… the “#SeeingGreen Solutionist of the Day” for August 15. With a mission "to innovate food that will treat the planet right, treat animals right and treat us right," OmniFoods is innovating food 2.0 based on Asian eating culture. Offering plant-based authentic Asian appetizers, seafood and luncheon, OMNI’s products include plant-based spring rolls, potstickers, bao buns, fish fillet, tuna as well as meat style luncheon. The company’s latest product, Lion's Mane Mushroom Steak, recently received the prestigious Best of Show award from VegNews at ExpoWest 2024. OMNI’s products are available online as well as at Albertsons, Safeway, Sprouts Farmers Market and beyond. OmniFoods is a member of David Yeung's Green Monday Holdings within the Green Monday Group – an entity founded in 2012 with the vision to “Make Change Happen, Make Green Common” by launching a large-scale plant-based movement and by advocating a flexitarian lifestyle. The Group comprises Green Monday Holdings, the operational arm producing and distributing plant-based food products in Asia and beyond, Green Monday Ventures, the impact investment arm dedicated to supporting and accelerating growth of mission-aligned entrepreneurs and start-ups globally and Green Monday Foundation, the non-profit arm advocating sustainable plant-based living through community initiatives. Check out OmniFoods here: https://lnkd.in/gqMDJJeJ Thank you David Yeung and the entire OmniFoods / Green Monday team for all that you do! About the "#SeeingGreen Solutionist of the Day" This series celebrates and highlights the brands and innovators dedicated to creating a greener, more sustainable world. Each day, the series shines a spotlight on a trailblazer making significant strides in promoting eco-friendly living through innovative products, solutions and practices. #sustainability #food #plantbased #plantbasedfood #flexitarian #greenlivingdoug

Fantastic day at the Speciality and Fine Food Fair - celebrating their 25th anniversary 🎂 #sfff24 #25yearsofsfff It was wonderful to meet food and drinks producers and manufacturers and talk to them about the opportunities they see. From established businesses operating locally, regionally, internationally and globally, to eager and bright eyed start ups, a few common #sustainability trends: 👥 the new market of millennials, Gen Xers and younger are committed to healthy diets, sustainable products and #reducing #waste- quality is linked to these criteria 🌱 sustainability is often seen as linked to #energy emission (much investment on #solar panels) and #recyclablepackaging - not a lot of our colleagues were too confident talking about other areas ♻️ #recyclable and #reusable packaging are super hot 🔥 right now, with creative solutions to minimise waste trough reuse innovations 🐄 at farm level, regenerative agriculture is being hailed as a game-changer for high emissions parts of the sector 🏬 supermarkets, retailers / business buyers are applying pressure on producers and manufacturers to share footprints 👣 and carbon management plans, but often without clear guidance of what’s actually needed 💰 prices of commodities like cocoa 🍫 definitely a concern for the sector. Not a lot of companies we spoke to linked this to climate risk and climate strategies though… 🧐 Lots of work to be done and general enthusiasm especially as inflation is stabilising (ish!) and food prices are no longer trending upwards 📊 with market losses. Wilden.herbals Keats London SOMERSET CHARCUTERIE @rosemulliondestillery @baboogelato @lizagreenchocolates VEGAMANCHA SL @flynnfoxnutsuk Labelnet @traditionalcheese Ireland Charbonnel et Walker Disaronno Ingredients SpA Franklin & Sons Wildly Tasty Whitebox Cocktails Pimp Your Mayo Joeandsephs @marseldelights @winethatsfruit

Fantastic evening at The Meals Collective Meetup02 in London. Some really important trends in the meal category from the panel session: Sustainable packaging 🌍 - loads to go after (although as Charlie Bigham's | B Corp pointed out they’ve been doing that for years 😉 ).  Frozen ❄ -  is a huge opportunity to manage waste and restore/build value with the right communication and merchandising.   NPD 📋 - there’s space for challenger brands in the multiples, again frozen could be key here? UPF’s ⚗ - cost has driven their inclusion, time for a reset.  Plant 🍃 - opportunity remains for non-UPF NPD, just great tasting plant based food moving away from meat UPF analogues. Great discussions over beer and tasty HOMESLICE PIZZA afterwards. Looking forward to the next one Olly Pinder 🍽️

🌱 Have you ever wanted to have a say in the transformation of the food system? Now's your chance! ✅ We know that to transform food systems into sustainable ones, we need to join forces. #FOODPathS is committed to doing this by developing the ideal prototype for the Partnership on Sustainable Food Systems (SFS), and we need your opinions on how this partnership should look like. 📌By taking just 15 minutes to complete our survey, you will contribute to the development of the newly launched SFS Partnership and help make food systems transformation #inclusive, #healthy and #resilient. Take the FOODPathS Survey Now: 👇   https://lnkd.in/d_uFUazZ Let's shape the future of #foodsystems together! 💪🌍   

Very interesting read David Burrows on the innovation happening in the hospitality sector to reduce the carbon footprint of meals. We are still in the foothills of change. Foot-printing food (meals and ingredients) is increasingly giving chefs and (in a retail context) product developers the insight to reduce the footprint before any engagement with the food consumer. Digital tools are enabling these huge datasets to be built, initially based on 'average' conversion factors but with time unique ones generated for a specific location and/or production technique. There is a huge task to be done to build robust datasets to prove that a particular approach (e.g. regenerative) is delivering the hoped for reduction in carbon footprint. Leading food companies are starting to align their Science Based Targets with the food (products and meals) they sell. All of this before we break out of the 'carbon tunnel' and explore the totality of socio-economic (farmer incomes etc); animal welfare; HFSS and UPF; biodiversity; water etc impacts associated with the food system. Around Europe countries (France, Denmark etc) are trialling and developing standard food labelling schemes People are starting to be engaged in their consumption choices. For many, in the medium term, they will want the food provider (retailer, brand, caterer etc) to 'take away' the complexity using, for example, online ordering and/or loyalty platforms to allow broad personal preferences to be set (e.g. only show me meals with less than 2kg CO2e embedded in them; show me alternatives to anything above this number; put a 'cap' on my weekly shop and show me when I'm close to it). Will there be one number/colour code/A-F rating that can encapsulate every nuance, personal preference, emotional connection associated with food - no! But we can get better resolution on what we produce and consume to help people make informed choices. Food companies need to understand that multi-faceted disruption is coming and prepare for it. https://lnkd.in/eH5VCgb5

L'ANIA (Association Nationale des Industries Alimentaires) est partenaire du projet européen Foodpaths, qui vise à créer un écosystème européen de l'innovation alimentaire. Nous avons besoin de votre avis pour concevoir de futurs appels à projets européens (questionnaire de 15 minutes). 🌱 Have you ever wanted to have a say in the transformation of the food system? Now's your chance!  ✅ We know that to transform food systems into sustainable ones, we need to join forces. #FOODPathS is committed to doing this by developing the ideal prototype for the Partnership on Sustainable Food Systems (SFS), and we need your opinions on how this partnership should look like.  📌By taking just 15 minutes to complete our survey, you will contribute to the development of the newly launched SFS Partnership and help make food systems transformation #inclusive, #healthy and #resilient. https://lnkd.in/eBr5yPSi

Some more cracking speakers confirmed for our Sustainable Foods Conference in January - Get in touch to be part of the conversation. #sustainablefoods

At the Green Restaurant Association (GRA), we believe every restaurant has the power to make a positive environmental impact. Follow these five easy steps with the GRA to transform your restaurant into a beacon of sustainability and become a part of green dining.   Step 1: Assess    The GRA gathers data from your restaurant on all the current environmental steps that meet the GRA's Certification Standards.       Step 2: Strategize    If a restaurant needs additional steps to reach certification, the GRA will make recommendations based upon financial savings, ease of implementation, and environmental impact.       Step 3: Implement    The GRA provides you with all the details of the solutions necessary, including vendors. Most of the time, the GRA is able to provide the solutions within your current set of vendors.        Step 4: Certify    The GRA verifies the new steps have been implemented. Once your restaurant meets the certification requirements, you become a Certified Green Restaurant®.       Step 5: Communicate    You will have a dedicated communications specialist who provides social media ideas, press releases, and internal marketing tools. The GRA will help you educate your staff & customers about the great environmental steps you have implemented.      Learn more:   https://lnkd.in/epNxKT4P   https://lnkd.in/dFVDYGcC     #dinegreen #sustainability #greenrestaurant #greenrestaurantassociation #gogreen #reducereuserecycle #restaurants #food #sustainableliving #donate #environment #motherearth #environmentallyfriendly #nature #pollution #eatlocal #plasticfree #certifiedgreenproduct #greenchemicals #certifiedgreenrestaurant #recycle #sustainable #climatechange #ecofriendly #zerowaste #nonprofit #sustainabilitytip #earthday #earthmonth

As diners become more conscious of their impact on the environment, the restaurant industry must adapt to meet this demand for sustainability. 79% of customers prefer dining at Certified Green Restaurants®.    Operating a Certified Green Restaurant® involves more than just sourcing local ingredients or recycling. It’s a comprehensive approach that encompasses everything from energy efficiency to reducing waste to conserving water.   At the Green Restaurant Association, we are proud to work with restaurants across the country to help them achieve sustainability and reduce their environmental impact. Over 34 years, we have seen that sustainability is not just a trend, but the future of the restaurant industry. By implementing sustainable practices, restaurants can attract customers who prioritize sustainability while improving their bottom line and making a positive impact on the planet.    If you’re a restaurant owner, we encourage you to become a Certified Green Restaurant®. Our certification process evaluates restaurants on a range of sustainability criteria, providing guidance and support to reduce your environmental impact. And for diners, we encourage you to seek out Certified Green Restaurants® when making dining decisions. Together, we can create a more sustainable future, one meal at a time.  Find a Certified Green Restaurant® near you: https://lnkd.in/dmqJb6kJ #dinegreen #sustainability #greenrestaurant #greenrestaurantassociation #gogreen #reducereuserecycle #restaurants #food #sustainableliving #donate #environment #motherearth #environmentallyfriendly #nature #pollution #eatlocal #plasticfree #certifiedgreenproduct #greenchemicals #certifiedgreenrestaurant #recycle #sustainable #climatechange #ecofriendly #zerowaste #nonprofit #sustainabilitytip BLACKBARN Restaurant

First #results from #LOWINFOOD innovations🔍 🎯The results obtained by #Regusto are extremely positive: there was a 9% reduction in food waste by volume and 73% of restaurant customers reported no food waste after using the #RegustoBag 🍽. 🥡👜The Regusto bag has been developed within the framework of #LOWINFOOD to facilitate the whole idea of the innovation. It is a degradable bag with an attractive design that makes it easy to use for both restaurants and consumers. ▶️ Listen to Menty (Mengting) Yu about the implementation of the innovation👉🏼🎥 https://lnkd.in/eFZ6simm #consumption #restaurant #household #leftovers #meal #Italy #reducefoodwaste #foodwaste #foodloss #innovation #sustainability #H2020FoodSis #H2020 Recuperiamo Società Benefit Luca Secondi Paolo Rellini Ludovica Principato Camilla Comis Maria Alda Scarcella Università degli Studi della Tuscia Clara Cicatiello Emanuele Blasi Roberta Pietrangeli Francesca Nardilli FH Münster Christina Strotmann Paula Gerwin Felicitas Schneider Julian Parfitt FAIRCHAIN_EU FOODRUS #H2020 Project CO-FRESH Ploutos_H2020 FOLOU WASTELESS Too Good To Go European Research Executive Agency (REA) European Commission