10 Chef-Approved Ways to Bring the New EAT-Lancet Report to Life in Your Kitchen - Sustainable Restaurant Practices
- Anna
- Oct 17
- 4 min read
A Practical Guide to Sustainable Restaurant Practices
As chefs and restaurateurs, we have the power to shape what sustainability tastes like. The new EAT-Lancet 2025 report calls for food systems that nourish both people and the planet — and kitchens are where it all begins. I believe chefs should be empowered to shape sustainability. Below are 10 hands-on takeaways designed to help professional kitchens turn global goals into daily action. These are the building blocks of restaurant sustainability, helping your team cook smarter, reduce waste, and serve food that’s good for health, business, and the environment. It’s my practical guide on how to translate sustainability values into your menu.
Here are my sustainable restaurant practices for every hotel, restaurant, cafe or catering company
Make Plant-Rich Meals the Default
A truly green restaurant starts with a plant-forward approach. The EAT-Lancet report highlights whole grains, vegetables, legumes, fruits, and nuts as the foundation of sustainable diets.
How to implement:
Ensure at least half your menu is plant-based or vegetarian.
Build dishes around vegetables and legumes instead of animal protein.
Use olive, canola, or sunflower oil as your main cooking fat.
💡 Tip: Track weekly sales of plant-forward dishes to measure guest adoption.
2. Reduce Red Meat, Elevate Legumes and Nuts
Reducing red meat supports better health and lowers carbon emissions.
How to implement:
Cut meat portions in mixed dishes and replace half with lentils or mushrooms.
Add nut-based components for texture and richness — cashew cream, walnut crumbs, pistachio dust.
Feature a “legume of the week” to keep your menu dynamic and educational.
Outcome: You’ll reduce food waste, save costs, and showcase innovation.
Serve Whole Grains as Standard
Whole grains are healthier and more sustainable than refined alternatives — a perfect fit for farm-to-table dining.
How to implement:
Replace white rice or pasta with barley, quinoa, or buckwheat.
Start with a 70/30 whole-to-refined ratio if guests are hesitant.
Keep cooked grains prepped for fast plating during service.
4.Make Vegetables the Star of the Plate
Vegetables should be the centerpiece, not the side.
How to implement:
Roast trays of seasonal vegetables for easy finishing.
Add raw, shaved, or pickled elements for colour and crunch.
Develop a signature vegetable glaze for consistent flavour.
This shift supports sustainable restaurant practices that are both efficient and creative.
Choose Better Fats, Less Sugar and Salt
Guests are increasingly seeking healthy, sustainable restaurant meals.
How to implement:
Swap butter and cream for plant oils.
Sweeten with roasted fruits, date paste, or fruit reductions.
Balance salt with vinegar, citrus, herbs, and fermented elements.
Your dishes will taste cleaner and align with responsible restaurant nutrition.
Use Meat and Fish as Accents, Not Centerpieces
Sustainable dining isn’t about removing meat — it’s about reframing it.
How to implement:
Offer small meat or fish portions as add-ons to plant-based dishes.
Use 30–60 g portions for flavour contrast (smoked, confit, or crispy).
Build umami with mushrooms, miso, or seaweed instead of meat stocks.
This supports sustainable seafood sourcing and aligns with evolving guest expectations.
Reduce Food Waste and Add Creativity
Food waste management is one of the biggest opportunities for the hospitality industry.
How to implement:
Repurpose vegetable trimmings into pestos, sauces, or pickles.
Track yields and portion sizes to prevent overproduction.
Reuse sauces and garnishes across multiple menu items.
Combine this with restaurant composting for a strong zero-waste restaurant strategy.
8. Think Beyond “Local” — Choose Low-Impact Ingredients
“Local” is a great start with your sustainable restaurant practices , but the impact of ingredients matters even more.
How to implement:
Source from farms using regenerative agriculture or deforestation-free methods.
Swap dairy sauces for plant-based versions.
Highlight locally sourced ingredients like pulses, seasonal vegetables, and millet.
This supports a circular economy restaurant model and resonates with eco-conscious diners.
Make Sustainable Food Craveable
Guests buy with their eyes and emotions — not eco labels.
How to implement:
Write flavour-driven menu descriptions (“charred aubergine with citrus tahini”) instead of “vegan dish.”
Plate plant-based meals with the same care as premium proteins.
Train your service team to talk about flavour and story, not just sustainability.
This helps your green restaurant stand out for all the right reasons.
A great example on the photo — simple dumplings, yet elevated with mouthwatering garnish and pickled, fermented elements. This dish could win the hearts (and bellies) of even the most devoted meat eaters
Care for Your Team and the Kitchen Environment
Sustainability also means a healthy, safe workplace.
How to implement:
Improve ventilation and rotate staff to avoid heat exposure.
Use eco-friendly packaging and cleaning materials.
Host short daily tastings or “skill huddles” to build a sustainability culture.
A healthier team builds a more energy-efficient restaurant — inside and out.
🌾 Sustainable Restaurant Practices - Balanced Sustainable Main Template
100–150 g legumes or tofu
200–300 g vegetables (roasted + raw + pickled)
90–120 g whole grain base
10–15 g plant oil + nuts/seeds for crunch
Finish with herbs, citrus, and a crispy topping
The EAT-Lancet Report 2025 isn’t just a research paper — it’s a kitchen playbook. Every small shift, from reducing food waste to local sourcing, helps your restaurant join a global movement toward sustainable, delicious, and profitable dining.
When your guests can taste sustainability, you’re not just following a trend — you’re leading the future of hospitality......and you can actually change the world.
The first step toward a sustainable restaurant: choose one goal, and treat it just like a business objective — set a target, create a plan, and, if needed, train your team to achieve it.
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