Four Tips for Sustainable Eating and Dining

We all want to do our share to protect the planet, and eating more sustainably is one of the major ways we can reduce our carbon footprint. Here are some tips for making eco-friendly food choices – both at home and in restaurants.

Food with a short supply chain takes less fuel to transport, thereby reducing carbon emissions. What’s more, products that come from regional farms and producers are much fresher and tastier.

When doing your grocery shopping, start at the food market. Look for local in-season items like Quercy lamb when in Occitanie during springtime, or fiori di zucca (courgette flowers) around Rome in early summer.

Eating lower on the food chain is a good way to reduce our environmental impact, and so many satisfying dishes are centred around vegetables and grains.

A prime example is tartiflette savoyarde, a magical combination of potatoes, Reblochon cheese and a smattering of lardon. Similar in spirit is creamy spaghetti alla carbonara – pasta tossed with eggs, Pecorino-Romano cheese and guanciale. Melanzane parmigiana and ratatouille make the most of summertime produce, especially aubergine and sun-ripened tomatoes.

Our oceans supply us with delicious and nutritious protein, and we need to protect those waters from being overfished. One way to do that is to opt for smaller fish, which can withstand heavy predation. High in Omega-3 fatty acids, anchovies, sardines and herring are wonderful when served as a starter or even the main course when grilled or pan-fried.

Farmed seafood, when it’s local and done responsibly, is part of a planet-friendly diet. Be sure to look for the ASC (Aquaculture Stewardship Council) label when buying or ordering oysters, mussels, crustaceans and fish.

Food waste is a big problem in developed countries. In landfills, decomposing food produces methane and contributes to global warming. Follow these tips to end up with fewer discards.

• For fresh produce, purchase only what you can eat in the next few days.
• If tomatoes or berries are at risk of spoiling before you can get to them, pop them in the freezer for later use.
• Use discards creatively. Simmer bones and vegetable trimmings in water to make stock. Rather than throwing away leek greens or beet tops, sauté them with olive oil and garlic for an easy side dish.
• Compost food scraps whenever possible.

Accor restaurants are serious about sustainability. Our culinary teams proudly source ingredients from small producers, prioritise short supply chains, choose meat from ethical and responsible growers, and minimise food waste. When you dine with us, you can feel good about what’s on your plate.