Quorn and Sodexo partners in carbon-neutral recipes for contract catering

21 April 2022 by
Quorn and Sodexo partners in carbon-neutral recipes for contract catering

Number one meat-free brand Quorn has partnered with leading food services provider Sodexo to launch the world's first selection of carbon neutral recipes for contract catering.

The initiative, named Carbono Cero, aims to save at least 7,296 tonnes of carbon each year with its series of 10 carbon-neutral recipes, which prioritise the use of Quorn, seasonality and reduced carbon footprint.

This month will mark the start of the Carbono Cero roll-out to Sodexo's UK-based corporate client sites.

The partnership aims to have expanded globally to 1,500 sites by April 2023.

Carbon in each recipe will be calculated through the globally accredited tool Klimato.

The partnership made clear that any remaining carbon will be offset by green projects such as afforestation programmes.

Recipes such as Asian-inspired potato chaat and saag dahl; dirty wing burrito bowl; Japanese crispy katsu; Louisiana-style buttermilk burger and double-dip Korean wings will be fuelled by Quorn's ‘Buttermilk Style Burger', ‘No Beef Pieces', ‘Fillets' and ‘Wings'.

All Quorn products are made using mycoprotein, which is low in saturated fat and has a texture close to meat. It produces 90% less carbon emissions and uses 90% less land and water than beef production.

Paul Jennings, head of food development for foodservice at Quorn Foods, said: "Quorn is a company born out of sustainable values; it underpins everything we do. We want to be part of the solution that the planet needs so it was a pleasure to develop Carbono Cero with Sodexo. We share many of the same values and each have net positive strategies to ensure we're having a positive impact on the planet."

John Wright, global head of food at Sodexo, said: "Our guests want more and more plant-based dishes that taste great and help to reduce the impact on the environment. It's an exciting opportunity to leverage the collaboration with Quorn and for our chefs to bring carbon-neutral dishes that are authentic and tasty for our guests to enjoy, that are also good for the planet."

Jennings and Wetherill are also providing culinary development sessions with Sodexo's regional food platform teams to firmly embed the importance of seasonality and sustainable cooking methods in the kitchen.

Jennings added: "Aspirational meat reducers make up 55% of the meat free market and as environmental awareness skyrocketed in the pandemic and consumers of all ages recognised the impact of their meal choices, eating less meat is now a behaviour not a trend. We're working hard with our partners, like Sodexo, to create delicious dishes that meet the needs of consumers."

In line with the ethos of Carbono Cero, both companies have pledged to reach net zero emissions in its direct operations.

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