Expectations in the field of institutional catering are rapidly changing. Diners and ordering institutions alike are looking for services that deliver a combination of nutritional quality, sustainability and responsibility. This trend is reflected in more and more invitations to tender, in which sustainable, responsible food is becoming a differentiating factor. In this context, eggs have a special role to play, because they are easy to work with, they are sustainable and nutritional, and they are the perfect example of how to blend environmental commitments with culinary excellence.
Pillar 1: Promote sustainable food by emphasising provenances and production methods
Sustainable food is a core concern in this day and age. To be able to meet tender requirements and diner expectations, it is essential to prioritise products whose origins and production methods are both transparent and responsible.
Evolving menus and local products sourced from engaged, co-operative value chains
Offering menus that change with the seasons is a crucial first step in promoting sustainable, responsible food. By prioritising locally grown fruits and vegetables from co-operative value chains, you can reduce your carbon footprint linked to transport, support your region’s economy and guarantee fair pay to farmers. Just picture it: fortifying dishes in wintertime, made from root vegetables (like carrots, potatoes and parsnips), grown by farmers from your co-operative, and then, in summertime, colourful salads featuring juicy tomatoes and crunchy cucumbers, freshly picked from our members’ fields.
Partnering with a local agricultural co-operative like ours, which is 9,000 farmers strong, can boost product quality and traceability thanks to total control of the entire value chain, from upstream to downstream. Take the example of eggs: sourced from farms that are committed to animal welfare, that utilise sustainable practices and, for our Cocotine brand, with a pledge to work towards producing 100% alternatively farmed (cage-free) eggs at 100% of our farms, they can provide a major advantage to your tenders. In addition, the proximity of our farms to our processing sites allows us to guarantee high-quality fresh and extra-fresh eggs. These partnerships aren’t just a competitive advantage. They also help raise diners’ awareness of the importance of supporting local agriculture that is profitable for producers.
Making the most of certifications and labels, your promises of quality and sustainability
Incorporating organic and labelled products (such Label Rouge, PDO, PGI and CEE2 – EGAlim Law eligible) into your menus is a promise of quality and environmental protection. Those labels guarantee the use of more sustainable agricultural practices, enhanced respect for animal welfare and heightened traceability. Here again, eggs can serve as an excellent ambassador for these approaches, with labels like organic eggs and Label Rouge eggs. Including organic or certified products in your menus is proof of a real commitment, while also meeting the rising expectations of diners in search of more ethical food.
Pillar 2: Reduce food and other waste
Fighting food waste is a major challenge, and one with both environmental and economic repercussions. This second pillar revolves around concrete solutions for minimising waste in institutional catering. From portion optimisation to diner awareness-raising, find out how this challenge can be a major asset for your tenders.
Optimising portions and simplifying prep work thanks to liquid egg solutions
The fight against food waste is a major challenge in institutional catering. Liquid egg solutions are particularly well suited when it comes to optimising portions and reducing waste. With packs of egg white, egg yolk or whole egg, you can use exactly the quantity you need, avoiding any waste associated with breaking and separating eggs. This packaging also allows for improved inventory management and simplified prep work in the kitchen. In addition, it enables better cost control by preventing wastage.
Communicating about anti-waste efforts
Raising diner awareness is a key aspect of combating waste. Communicating about the actions you take in this direction – like using solutions that optimise portion control – can boost the responsible image of your cuisine and encourage principled behaviours.
Pillar 3: Develop responsible menus
Proposing responsible menus means meeting rising diner expectations in terms of health, ethics and the environment. To do this, it is important to explore the available levers for diversifying your menus, chiefly by incorporating vegetarian alternatives and by emphasising key ingredients such as eggs, which can be a real ally in serving up sustainable, nutritional food.
Reducing the use of meat protein and offering vegetarian alternatives like eggs
Reducing the consumption of meat protein is another avenue for meeting social and environmental responsibility criteria. You can do this by adding vegetarian alternatives to your menus, like veggie burgers and wraps that are rich in plant protein. In this respect, eggs are an ideal alternative, because they are less expensive, rich in high-quality protein, and extremely versatile. They can diversify your dishes while maintaining optimal nutritional value. For example, Cocotine has innovative, easy-to-add solutions like its tasty Egg Bites, which are perfect for starters and light mains, and its Omelette Patties, which are ideal replacements for meat patties in burgers, thanks to their soft texture and delicious flavour.
Promoting eggs as your nutritional, sustainable ally
Eggs stand out as an essential ingredient in any French kitchen. With 99% of French people reporting that they include eggs in their diets at least once a week, these apparently simple products form a key pillar for professional kitchens. For their part, Germans now eat an average of 231 eggs per person, per year, compared to 205 in 2005, and 86% of Germans consider eggs to be an important regional product. Germans are very attentive to the provenance and quality of their eggs: 73% assign importance to farming methods that are respectful of the animals, and 47% of Germans ages 19-29 opt for vegetarian or vegan alternatives to milk and meat.
To promote your choices, you need to make your sustainability commitments visible so you can stand out from the crowd. This can be achieved by creating informational materials about the products’ origins, production methods or environmental impact. For example, quantifying the reduction in CO₂ emissions achieved through your local product sourcing can help to raise awareness among diners but also, and above all, among the managers who will be reviewing your tenders.
Eggs are an outstanding example of a sustainable, nutritional food. They are easy to incorporate into a multitude of dishes, as well as a source of complete protein, rich in vitamin D, choline and omega-3s. Showcase this ingredient in your menus, whether in the form of simple dishes like omelettes or more elaborate recipes like quiches and salads. Explain its nutritional benefits and its low environmental footprint in order to reinforce diners’ perceptions of your engagement. Just what you need to combine economics, health and a smaller environmental impact.
While CSR (corporate social responsibility) criteria are often secondary to economic imperatives, they are becoming a key indicator of innovation and adaptability to societal expectations. By promoting the use of products like eggs and by developing local collaboration, particularly with an engaged co-operative like ours, you can not only meet your client’s expectations but also raise diner awareness of the importance of eating food that is more environmentally friendly. For catering chefs, the fate of your tenders will rest in your ability to blend sustainability with quality and competitiveness. So take advantage of our checklist and seize this opportunity to turn your menus and your practices into true strategic assets.
Source
CSA Institute survey for the CNPO (French National Egg Promotion Committee).
https://lepetitjournal.com/cologne/consommation-les-allemands-mangent-de-plus-en-plus-doeufs-101899.
https://www.deutschland.de/en/topic/life/nutrition-report-2021-how-sustainably-the-germans-eat.
