Did you know that between 20-30% of the global warming caused by human activity is contributed by our food and agriculture systems? Buying more sustainable ingredients is not just the right thing to do ethically – it makes good business sense to do so.
Caterers on the Olympic Park have been guided to use sustainable sources of food. We have provided them with information in lots of different ways, such as: a simple scorecard, advice and leaflets based on the seven principles of sustainable food recommended by Sustain.
A recent park-wide review of catering has seen increases in sustainable sourcing with caterers serving Red Tractor-assured sausages, free range eggs and British chicken; a positive step change towards assisting in the reduction of the global warming effect.
Lunch is ready to be served to London 2012 workers
So how does that translate to your plate? Well, on the Olympic Park on World Environment Day in June the menu included oven-baked pollack steaks with capers, English soft-leaf salad, and a choice of either Jersey Royal potatoes or chips.
There was also a vegetarian option of summer risotto of English asparagus, broad beans and peas, served with an English soft-leaf salad. Friday really is fish day at the Basketball Arena canteen and sustainably sourced to boot. For example, line-caught red mullet fillets with a homemade butter bean sauce with chips and salad. There is also fish paella made with fabulous Cornish Pollack line-caught red mullet and Scottish rope-grown mussels.
Chips! you cry, how can that be promoting well-being? There are some traditions that even the inspiration of the Games can’t waiver; a good bacon butty, and fish and chips on a Friday!
