Removing the misconceptions
This alone helps to answer the question, and somewhat removes the perception that we all need to switch to a plant-based diet. Whilst it is true that red meat is a real challenge, there are multiple areas where we can make improvements without “demonizing” any single ingredient.
"Whilst beef may only represent 5% by weight of all the ingredients we use that we supply, it does however account for 37% of that ingredient carbon footprint as opposed to say, poultry, which for 5% of weight represents only 7% of our ingredient carbon footprint.
However, the key learning for us is one of balance and that small changes can have a large impact. For example, on one hospital’s two-week menu cycle, we have only reduced the number of red meat options from 22 to 20. The patient sees very little change in choice - as on the menu there are still 46 meat dishes, 7 fish dishes, 21 vegetarian meals and 10 Vegan – but these small changes make a significant difference to the overall carbon footprint with a saving of around 11%."
Lee Sheppard, apetito Director of Corporate Affairs and Policy
Find out more about our passion for sustainability here.