Talking Sustainability for PhD Research Purposes

Chefs from across the country gathered at Pillars Restaurant, University of West London on Monday for an intensive workshop aimed at transforming the Hospitality and Food Service Sector through sustainability. The workshop, entitled “Crafting Sustainable Menus for a Better Future,” was designed to equip chefs with the knowledge and tools needed to reduce greenhouse gas emissions (GHGE) and food waste in their establishments. This collaboration between two universities and The Chefs’ Forum also signals the opportunity for researchers to work with the catering sector and support the food system transition.

The purpose of the workshop was to harvest industry insight for PhD Researcher, Andrea Zick, studying a PhD research project with the current title:

‘Chefs’ lived experiences transitioning food offers – Reducing food waste and GHGE’ at London’s Brunel University, who herself had worked as a chef for twelve years and currently supports Harvey Nichols, Oxo Tower Restaurant, Bar and Brasserie in their sustainability ambitions so has a great understanding of the hospitality industry.

Andrea’s research needed a sample group of eighteen chefs, working in industry who are able to give her their thoughts on Green House Gas Emissions embedded in food and if awareness of those could impact menu creation.  The Chefs’ Forum rose to the challenge and brought together the cream of UK catering talent to talk about all things sustainability.

Andrea said

“People are seeing the effects of climate change and global warming, however, there is somewhat of a ‘bystander’ effect that is prevalent. Warmer temperatures can be perceived as pleasant, so they don’t see the urgency but the real toll of global warming will be experienced by our future generations.  If we can bring about positive change in sustainable practice now, then we have the opportunity to slow and eventually negate the disastrous effects of high-level carbon emissions and greenhouse gasses on the environment, especially those produced by the professional kitchen, food production and foodservice.  I am very pleased with the turnout today and the topics raised by our group discussions, I am truly grateful to all the chefs who participated today and I’m excited to present my findings in my research paper.”

Co-hosted by The Chefs’ Forum Market Insight team, the event brought together culinary professionals with a common purpose of being committed to driving change in an industry that significantly impacts the environment. Participants engaged in interactive sessions that covered the essentials of sustainable food practices, the environmental impact of food waste, and the crucial role chefs can play in shaping more eco-friendly menus.

The workshop began with a comprehensive health and safety briefing, followed by team-building activities that set the tone for a collaborative and open-minded environment. Chefs were encouraged to reflect on what sustainable food means to them and to consider the broader implications of their menu choices.

One of the key discussions centred around the alarming amount of food waste generated by the UK hospitality sector—1.1 million tonnes annually—much of which could be avoided. Participants learned about the direct connection between food waste and GHGE, with experts highlighting that reducing waste by just 30% could save businesses significant amounts of money while also cutting their carbon footprint.

TV Chef, Arthur Potts Dawson of The People’s Supermarket participated in the session, he said

“Workshops like this not only bring together a fantastic cross-section of chefs from various specialisms of catering but facilitate meaningful group-thinking on what can be done to make menus more sustainable, in the short, medium and long term.  Today’s session made us think about where ingredients are coming from and the impact that their journey or handling process has on the carbon total.  It also sparked conversations around how we may swap ingredients for more sustainable replacements with the use of carbon calculator tools.  Change needs to happen rapidly and I am confident that if we all set about building a resilient food system in the UK, then we will see positive change starting to happen in the near future.”

Throughout the day chefs participated in hands-on exercises including the reformulation of popular dishes to lower their environmental impact. This practical approach allowed participants to see firsthand how even small changes can contribute to a more sustainable food system.

A beautiful seasonal, nutritious lunch was created in the state-of-the-art training kitchens by the culinary team at West London College. The chefs enjoyed the delicious menu, curated by University of West London Culinary Ambassador, Michael Coaker and recharged their food-centric brains for the afternoon session.

The afternoon session addressed the challenges chefs face in promoting sustainable food choices, such as consumer reluctance towards plant-forward dishes. Despite these challenges, the workshop underscored the power chefs have as influencers in the food industry, with the potential to lead the way towards more sustainable practices.

Sustainability expert and research facilitator, Elizabeth Case, a recent master’s degree Graduate in Sustainability & Management, investigated how sustainable traditional fish and chips really are with her group, she said

“I work as a Sustainability Lead for an international seafood sales company and relished the opportunity to share my knowledge surrounding sourcing more sustainable seafood. We looked at the carbon footprints of different species and identified methods of reducing the carbon footprint of a fish and chips meal. It is important to engage in conversations regarding carbon reduction in workshops, so that changemakers can be inspired within their organisations.”

Elizabeth found that making simple swaps, like replacing beer in batter with sparkling water, sourcing local, seasonal fish species and reducing the amount of potatoes were all found to reduce the overall carbon total when calculated using the TUCO (The University Caterers Organisation) carbon calculator tool in a live exercise during the session.

International Restaurant Consultant, Chef Jolly also participated in the session and found it fascinating, he said

“Today has really made me think that there is a case to produce a carbon-friendly menu, especially in Asia where the main bulk of my consultancy work takes place at the moment. Globally, diners seem to be far more forward-thinking in terms of asking about carbon emissions, the impact on global warming and the environmental impact of their food.  I work with business owners and investors to enable them to stay ahead of menu trends and I think carbon should be front and center in the formulation of new restaurant concepts going forward and opening a ‘carbon friendly’ restaurant in London with a low carbon and GHGE menu would certainly be something to think about.   I wish Andrea all the very best for her PhD and hope that today’s insight gives her the research evidence she was looking to harvest from the session.”
At the close of the workshop, participants were asked to brainstorm and vote on actionable steps to further reduce food waste and GHGE in their kitchens. The most popular ideas will be implemented in the coming months, with follow-up workshops planned to assess progress and continue the momentum.

The workshop concluded with an awards ceremony recognising the chefs’ commitment to sustainability and their role as change-makers in the industry. Participants left the event not only with new insights and strategies but also with a renewed sense of purpose to make their kitchens greener and more responsible.

This event marks a significant step forward in the fight against climate change, demonstrating that with the right knowledge and tools, chefs can play a pivotal role in creating a more sustainable future for the restaurant industry and beyond.

Photography & Film by Carlos Farinha