Is Food Served During COP26 Climate Friendly?

The climate conference known as COP 26 (conference of the parties) is taking place in Glasgow now and many of people are wondering what delegates are going to eat there.

As we know, a diet rich in meat and dairy is not sustainable. Animal agriculture is responsible for at least 18% of greenhouse emissions and one of the main reasons causing global warming.

The UK government said it had put “sustainable measures at heart” and decided that the dishes served during the conference should be planet-friendly. 

 Does it mean the attendees will only eat plant-based food? 

COP26 low-carbon menu

This time, the meeting delegates are enjoying a more environmentally-friendly menu. The menu comprises low-carbon meals with 80% of options entirely plant-based dishes.

The meals feature seasonal ingredients sourced locally in Scotland. In general, 95% of the menu components are from the UK. 

Vegan dishes are planet-friendly

One of the dishes served during COP26 is winter vegan lasagne, made with winter squash, celeriac, glazed root vegetables and vegan cheddar for topping. According to the information provided by the event team, the vegan dish has a footprint of 0.7 kilograms of CO2 equivalent emissions.

Another planet-friendly meal from the COP26 menu is a vegan pasta made with spelt fusilli, mushrooms, organic kale and seasonal vegetables. It has a footprint of 0.3 kilograms of CO2, and all the ingredients are locally sourced. 

The most carbon-friendly item on the menu is vegan pasta dish which is made with organic spelt whole-grain penne pasta, with a tomato ragu sauce, kale, and oatmeal-based crumble. It requires only 0.2 kilograms of CO2 to produce!

Sustainable suppliers, less food waste and less plastic

The event organisers say they want to be as sustainable as possible in all their foodservice operations during the entire conference. This includes choosing the food suppliers for their sustainability standards, reducing food waste, avoiding single-use plastic containers and providing reusable cups for attendees during the meetings. 

“We have worked hard to create low carbon menus that are accessible to all. We hope our sustainable food strategy will shape menus of the future as we all work to protect our planet,” shared Kevin Watson, business director of SEC Food. 

“As well as providing great-tasting and nutritious food, our menus are focused on local and seasonal sourcing, with a plant-forward approach. We have been delighted to showcase and work with so many local Scottish suppliers and our teams are looking forward to supporting the event.”