Why this guide?

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Food is responsible for 26% of global CO₂ emissions. Kitchens are a major lever for change — and the good news is, small changes make a big difference.

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This guide helps you:

✅ Identify recipes with the biggest impact

✅ Replace high-footprint ingredients step by step

✅ Access quick-win swaps (meat, dairy, fish)

✅ Save CO₂, costs, and resources — without extra complexity

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What’s inside​

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A preview of what you’ll learn:

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• How to get started: Start small by reducing portions or swapping half the meat for plants.

• Top 5 ingredient swaps: Replace lamb, pork mince, crab, and more.

• Cooking smarter with plants: Build structure, layer flavours, boost umami

• Meat, dairy & fish replacements: Practical alternatives with CO₂ savings per 100g

 

Who it’s for

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• Chefs & kitchen staff looking for practical swaps that work.

• Facility managers who want measurable resource savings.

• Sustainability managers who need data-backed actions to report on.

• Caterers, hospitals, schools & corporates serving large numbers daily.

 

The results you can expect

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• 20–50% CO₂ savings with simple swaps

• Up to ~70% lower impact by scaling across your menu

• Cost savings through reduced meat & dairy purchases

• Positive guest reactions when sustainability is presented as taste + innovation