Egg products: Your gateway to sustainable food service
Sourcing local, seasonal products and reducing food waste are just some of the strategies employed by restaurateurs who choose to engage in sustainable food service. In response to the climate crisis and to changes in societal expectations, chefs are assuming their responsibilities and instituting new work methods at their establishments.
Incorporating egg products into kitchen practices is one of the new habits that you should adopt if you are looking for more responsible options. Cocotine has proved itself to be a frontrunner in this arena, offering a line of fresh and frozen egg-based products that combine environmental responsibility with traceability and support for agricultural value chains.
Core principles of sustainable food service
Sustainable food service is a path that many restaurateurs are choosing to take in response to today’s challenges. It is part of a broader strategy aimed at reducing their businesses’ environmental impact whilst making positive contributions to the local economic and social fabric.
Preference for local, seasonal products
Using sustainably farmed ingredients is one of the most obvious ways for interested professionals to get involved in sustainable food service. This means prioritising local and organic products, cooking with seasonal ingredients and selecting producers and suppliers who actively work to protect the environment.
Cocotine is a brand of egg products that is committed to paying fair prices to our cooperative’s farmers. Our processing sites are located in France, close to our farms, in order to reduce the carbon footprint of our transport activities.
Reduction of food and other waste
For restaurateurs, this requires careful management of their supplies so as to minimise wastage. To prevent any food from winding up in the bin, you should also make sure to prepare appropriate portions, offer doggy bags and arrange to donate your unsold items.
The use of liquid egg in professional kitchens is a concrete solution for reducing waste. Thanks to our products, you’ll stop discarding egg whites or yolks when you only need the one or the other, because our liquid egg comes in three varieties: whole egg, egg yolk and egg white. Cocotine’s egg products are available in different sizes to meet the needs of food service professionals, with easily portionable packaging and optimised shelf lives.
More vegetables in your menus
In response to consumer demand for healthier food with a smaller carbon footprint, you can reduce the proportion of meat products that you serve by replacing them with vegetarian or vegan options that are heavy on vegetables, grains, pulses, etc.
Eggs are a protein source with a low environmental impact, making them a natural fit for sustainable food service. The use of egg products at fast food and traditional restaurants allows you to offer balanced vegetarian dishes, crafted according to the following proportions: one fourth egg product or egg, one fourth grains and the remaining half vegetables.
Transparency and traceability
Customers want to know what’s on their plates, so it’s important to communicate about the origins of the ingredients that go into your dishes.
Cocotine guarantees accurate traceability at every stage in the production of our egg products. Out of our commitment to animal welfare, the brand decided to stop using caged eggs and instead offer alternatively farmed eggs (animal welfare cage-free, free-range and organic). This initiative has been endorsed by food service actors and is supported by associations like Welfarm, which works to increase the consideration of welfare issues at every stage in the animals’ lives.
The transition to cage-free farms is having a positive impact on many different points:
- By giving hens access to an outdoor area, they enjoy better living conditions, complete with shelters, perches and nests tailored to their needs; access to a larger outdoor space allows the birds to engage in natural behaviours like scratching, pecking and taking dust baths
- Improvements to waste management and agricultural practices have reduced our greenhouse gas emissions
- Natural management methods lessen the need for antibiotics and chemicals
- Our farmers now use methods that foster biodiversity and that are more environmentally friendly.
