In an era where sustainability is more critical than ever, with an acute focus on net zero strategies for businesses and government alike, we are introducing innovative initiatives into our business to pave the way for a greener future. One such initiative is our Big Carbon Kick Out, a project aimed at reducing the carbon footprint of our customers’ favourite dishes without compromising on the flavour. Spearheaded by our dedicated team of development chefs, this initiative transforms the way we think about food and its environmental impact. In this interview, Matthew Vernon, Angel Hill Executive Development Chef, shares insights into the origins, challenges, and successes of the Big Carbon Kick Out, and how it is making a difference in our food consumption habits and their mark on the environment.
Tell us about the Big Carbon Kick Out initiative.
Our Big Carbon Kick Out initiative is part of our Goodness, health, and well-being range. Last year, we introduced a selection of carbon-reduced dishes at our national food roadshows. These dishes were based on our most popular recipes in the education, business, and healthcare sectors, including beef chilli, cottage pie, lasagna, and curry. We worked closely with our nutrition team to reformulate these dishes by reducing or removing meat and dairy, which significantly lowers their carbon footprint. For example, by reducing animal products by 30% in our lasagna recipe, we saved around 162 kilos of carbon emissions per 100 portions, equivalent to driving a petrol-powered car from London to Milan . As research has shown that animal products especially have adverse effects on the environment.
How do you maintain the taste when replacing meat and dairy in recipes like lasagna or beef chilli?
The key is to create a version where the difference is either unnoticeable or even preferred. For lasagna, we replaced the traditional bechamel sauce with a velouté made from stock and margarine instead of milk and butter. We also use vegan cheese or omit cheese entirely. For the meat content, lentils are a great substitute as they blend well and mimic the texture of minced beef. Many people actually preferred the lighter taste and texture of these dishes.
Why is this initiative important?
Reducing carbon emissions is crucial as every government and many businesses have targets to meet. Food production has a significant impact on the environment, and with the global population increasing, we need to consume resources more sustainably. By adapting recipes to lower their carbon footprint, we help protect the environment and ensure that we can continue to enjoy high-quality produce in the future.
