{"id":6244,"date":"2020-05-11T12:30:21","date_gmt":"2020-05-11T17:30:21","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=6244"},"modified":"2023-08-04T15:28:51","modified_gmt":"2023-08-04T20:28:51","slug":"3-tips-for-becoming-a-sustainable-chef","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/3-tips-for-becoming-a-sustainable-chef\/","title":{"rendered":"3 Tips For Becoming an Environmentally-Conscious Chef"},"content":{"rendered":"

As international and even domestic trade gets restricted in the wake of the coronavirus pandemic, the world is realizing more than ever: local sourcing isn\u2019t just great marketing, it may be required.<\/p>\n

The trend towards more sustainable practices and locally-sourced ingredients has been happening for years. But the disruptions resulting from the world\u2019s hyper-connectedness in the wake of COVID-19 are going to linger in our collective psyche for decades to come.<\/p>\n

The good news for those who are willing to invest in their culinary education: when restaurants reopen<\/a>, they\u2019ll need people who can see the big picture, think strategically, and implement programs that speak to consumer wants. As you’ll see, sustainable best practices, including local sourcing, are extremely important to consumers. And taking advantage of those trends can be profitable and rewarding.<\/p>\n

This article describes how you can shift your restaurant\u2019s operations to follow more environmentally-conscious practices, and we introduce you to Auguste Escoffier School of Culinary Arts\u2019 unique Farm To Table\u00ae Experience<\/a>. But first: why is sustainability such a great idea?<\/p>\n

Because The Customer Is Always Right<\/h2>\n

You only have to look at the exploding popularity of plant-based \u201cmeat\u201d<\/a> to understand how consumer appetites are shifting. While roughly 5% of diners in the United States identify as vegetarians, fast food, family and fine-dining restaurants are rapidly adding meat alternatives to their menu. Why?<\/p>\n

Because customers believe it\u2019s better for the environment. A 2015 study<\/a> found that over 80% of consumers are dedicated to making choices that reduce their own impact on the environment, and 51% of them were willing to pay more for products that satisfied their new consumer ethics.<\/p>\n

If you want to appeal to the broadest possible customer base, leaning into this shift in environmental awareness just makes sense. Will a diner avoid your restaurant because you serve a range of locally-sourced dishes? Of course not.<\/p>\n

But will a group of six diners skip your restaurant on a Tuesday night if one of their friends has committed to environmentally-conscious choices, and you don\u2019t have any? It\u2019s clearly possible.<\/p>\n

By becoming more sustainable as a restaurant, you have nothing to lose…and customers to gain.<\/p>\n

\"Multicolored<\/h2>\n

How Do You Make The Change Towards Sustainable Practices?<\/h2>\n

There are a few steps you can take in order to create a dining experience that fulfills your customers\u2019 expectations for environmental responsibility.<\/p>\n

It\u2019s true: locally-sourced products are generally more expensive than the ones you can get from any major wholesale supplier. But consumers are also willing to pay more for dishes with locally-sourced ingredients and without the use of pesticides.<\/p>\n

Farmer Lee Jones, part of the founding family of The Chef\u2019s Garden and a member of Escoffier\u2019s Advisory Board, recently participated in a live call<\/a> with students to discuss sustainable farming practices. In one example, he explained how they use a system called Integrated Pest Management where they purchase insects that feed on the pest insects, creating a natural pest management system without pesticides.<\/p>\n

Escoffier has a learning block dedicated to sourcing locally as part of our six-week Farm to Table\u00ae Experience. In describing the program, Chef Instructor<\/a> Steven Nalls says, \u201cIt\u2019s about understanding what local sustainable food really does to the food system itself. It binds together local ingredients and people. And for us as cooks, the flavor. It\u2019s really impossible to beat getting good, local, sustainable food.<\/p>\n\t

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You\u2019ll still likely be purchasing from your normal food distributors because it doesn\u2019t have to be \u201call or nothing\u201d in sourcing food inventory.<\/p>\n

Three Things You Can Do To Foster Sustainability<\/h2>\n