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King's Food Development Day ;

King's Food and Sustainable Gastronomy Day: Celebrating culinary heritage and environmental stewardship

Ripple Effects
Ana Arias Gallego

Marketing & Content Coordinator, King's Food

18 June 2024

18 June marks Sustainable Gastronomy Day, a celebration dedicated to promoting food practices that are environmentally sustainable, culturally sensitive, and beneficial for nutrition. This global observance aligns with the United Nations' sustainable development goals, emphasising the importance of responsible consumption and production.

King's Food's Three-Year Menu Development Strategy aligns well with the objectives of Sustainable Gastronomy Day, celebrated globally on 18 June.

Lebanese Chickpea2

Sustainable Gastronomy Day is observed internationally to support resolution A/RES/71/246, which acknowledges gastronomy as a cultural expression related to the natural and cultural diversity of the world.

King's Food is committed to several ongoing standards that align with the principles of Sustainable Gastronomy:

  • A produce-forward approach, incorporating 100% produce, including nuts and legumes, to support biodiversity and reduce the carbon footprint associated with meat production.
  • Aiming for 70% plant-forward meals to highlight the nutritional and environmental benefits of plant-based diets.
  • Commitment to quality ingredients over quantity enhances nutritional value and supports sustainable agricultural practices, such as our ongoing MSC fish certification, while reducing overconsumption and food waste.
  • Focusing on whole foods and cooking from scratch ensures the nutritional integrity of meals and reduces reliance on processed food, with an emphasis on healthy fats and fibre-rich foods.
  • Celebrating cultural diversity by seeking new recipes supports the cultural aspect of sustainable gastronomy and honours culinary traditions.
  • Ensuring sustainability is at the heart of our menu development, directly aligning with the goals of Sustainable Gastronomy Day, which emphasises environmental stewardship.

By September 2025, we aim to source 50% of our produce locally or from the UK, reducing miles and supporting local economies while ensuring our customers enjoy fresher, more nutritious food. These efforts not only enhance the eating experience but also contribute to the health of our customers and the environment. 

Additionally, our commitment to reducing salt and sugar, providing nutritionally balanced menus, and educating our chefs on sustainable and nutritious meal preparation underscores our approach to sustainability.

Our chefs are always working to develop their skills and learn more about promoting sustainable, healthy food. Recently, several of our chefs took part in a fermentation workshop with Made in Hackney, so that they can continue to provide exciting new dishes - full of nutrients - in our cafes whilst reducing waste by preserving products for longer.

Looking ahead, we are excited to continue our journey by developing and offering healthy snacks that meet specific nutritional criteria. By reducing sugar and offering plant-based, nutrient-dense snacks, we aim to promote healthier eating habits among our customers, aligning with global health trends.

By integrating sustainable practices into our menu development and operations, King's Food not only contributes to a healthier population but also promotes environmental sustainability and cultural appreciation, supporting the UN's global goals and hopefully inspiring positive change in food systems.

Ripple Effects

Ripple Effects is the blog from King's Climate & Sustainability, showcasing perspectives from across the King's community.

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