Carbono Cero’s carbon-neutral recipes follow three guidelines:
Quorn as the main ingredient provides an accredited low carbon protein. At the heart of all Quorn products is its protein, Quorn mycoprotein. Nutritious, sustainable and delicious, it plays a central role in reducing carbon on menus. It produces 95% less carbon emissions and uses 90% less land and water than beef production* with the added benefit of being naturally high in protein and fibre and low in saturated fat.
A focus on seasonality and locality reduces the carbon footprint of as many ingredients as possible in each dish. Alongside benefits including lower mileage between farm to plate and seasonal ingredients needing less artificial inputs, using locally sourced seasonal products for each market means our ingredients are at their freshest and tastiest.
Development chefs at Quorn and Sodexo work hard to make sure each recipe is developed to reduce as much of its carbon footprint as possible, with all producing less than 500 grams of carbon each. The remaining carbon is then offset to be carbon-neutral.
Working together...
As part of the global roll out, Quorn’s development chefs Paul Jennings and Mark Wetherill are providing culinary development sessions with Sodexo’s regional food platform teams to inspire, educate and empower chefs on the benefits of plant-based menus and how versatile an ingredient Quorn can be.
The sessions have already proved incredibly valuable by helping our teams engage guests, encouraging them to discover new ways of eating and bring to life the journey of what the solution is trying to achieve.
John Wright, Global Head of Food at Sodexo
“Our guests want more and more plant-based dishes that taste great and help to reduce the impact on the environment. It’s an exciting opportunity to leverage the collaboration with Quorn and for our chefs to bring carbon neutral dishes that are authentic and tasty for our guests to enjoy, that are also good for the planet.”
