{"id":27223,"date":"2023-10-20T11:55:59","date_gmt":"2023-10-20T15:55:59","guid":{"rendered":"https:\/\/gfs.com\/?p=27223"},"modified":"2025-12-23T13:03:19","modified_gmt":"2025-12-23T18:03:19","slug":"from-farm-to-fork-menu-makeovers-are-part-of-growing-sustainability-movement","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/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":"

Operators are likely going to be serving more colorful 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, a 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 flavor 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 flavorful 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.\u00a0<\/p>\n\n\n\n

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

Minimize, Seasonalize your Menu<\/strong><\/strong><\/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.\u00a0<\/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.\u00a0<\/p>\n\n\n\n

Benefits Beyond Menu Offerings<\/strong><\/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<\/p>\n\n\n\n

Gordon Food Service offers its own solutions for operators to begin the sustainability process. Resources, like Clear Choice<\/a>™ \u2013 a\u00a0 product transparency program \u2013 allows operators to filter within Gordon Ordering™ to select items and attributes their consumers prefer.\u00a0\u00a0<\/p>","protected":false},"excerpt":{"rendered":"

Operators shift to focus eco-friendly fare.<\/p>","protected":false},"author":31,"featured_media":27224,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[69],"tags":[],"class_list":["post-27223","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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