Celebrate Sustainable Gastronomy Day with Seasonal, Organic Choices with Classic Fine Foods UK
Observed every year on June 18th, Sustainable Gastronomy Day is a United Nations–designated occasion that highlights the importance of sustainable food practices. It promotes agricultural development, food security, nutrition, sustainable food production, and the conservation of biodiversity.
The hospitality sector plays a vital role in this mission. As one of the largest consumers in the food supply chain, it has the power to influence sustainable sourcing, reduce food waste, and support local agriculture. By making conscious choices, hospitality businesses can make a meaningful contribution to global food security and help build a more resilient and equitable food system.
One impactful way to celebrate this day is by choosing seasonal and organic produce when crafting your menu. At Classic Fine Foods, we proudly support your sustainability goals by offering a wide range of fresh, seasonal, and certified organic ingredients. These choices not only enhance the quality of your dishes but also support environmentally responsible farming practices.
This summer, check out our wide range of classic house special fruits in season, delicious and juicy Peaches, Nectarines, and Apricots, perfect for the summer menu. For the vegetable section, we have a delicious, wide range of Isle of Wight Tomatoes, Richardson Jersey Royal potatoes, UK-grown Cauliflowers, Broccoli, Cavolo Nero, Rainbow Chard, and Kale for a low-impact menu celebrating Sustainable Gastronomy Day.
At Classic Fine Foods, our certified organic range offers high-quality products that are better for both people and the planet. Organic farming avoids harmful chemicals, protects biodiversity, and promotes healthier soils and ecosystems. By choosing organic, you’re not only enhancing your menu but also contributing to a more responsible and resilient food system.
Use the Whole Ingredient: Embrace nose-to-tail or root-to-stem cooking. Try this creative idea from our very own Chef Russell Bateman, who transforms a humble jacket potato into a two-in-one delight, serving the creamy potato puree while crisping the outer skin as a flavourful side for soups. It’s a delicious way to reduce waste and elevate your menu. Read the recipe here.
Think Beyond the Stove: Consider adding no-cook menu options to reduce energy consumption and preserve the natural nutritional value of ingredients. Cold-pressed juices, fresh salads, and marinated raw dishes can be both sustainable and sensational.
Let’s work together to make every plate a step toward a more sustainable, nutritious, and food-secure future.
