Rotterdam initiative reduces carbon emissions through small menu changes

Chefs and catering companies in Rotterdam, Netherlands, are reducing their environmental impact by making minor adjustments to popular dishes.

The initiative, called Het Nieuwe Nassen, brings together more than 200 farmers, processors, buyers, and chefs to develop a more sustainable food system. Participants have implemented changes such as replacing half of the meat in lasagna with lentils and mushrooms, using plant-based cream in mashed potatoes, and reducing the amount of beef in burgers while adding more vegetables.

These small shifts aim to create a large-scale impact on carbon and water savings. The Erasmus Impact Centre calculated that serving a hybrid burger with 125 grams of beef instead of 175 grams at a restaurant in the Euromast saves 2,000 kilograms of greenhouse gases and 11,000 liters of water annually. The organizers use positive framing to encourage mainstream business owners by focusing on adding more vegetables rather than simply removing meat.

This approach helps businesses lower costs while improving sustainability. Despite some social media backlash regarding these changes at a care facility, the residents of the Zeeuwde zorggroep Ter Weel did not complain about the new recipes. Chef Martin de Regt reported that the facility actually received new registrations for their meal service following the public attention. The initiative continues to use various challenges to help entrepreneurs reduce food waste and incorporate more local, seasonal vegetables into their menus.