Chef Playbook: Recipe Impact Reduction

This playbook provides proven, chef-tested strategies to reduce the environmental impact of your recipes while maintaining flavor, presentation, and guest satisfaction. Based on insights from over 300 professional kitchens using Gastro.

Core Principles

The 80/20 Rule

80% of a recipe's impact typically comes from 20% of ingredients.

Focus optimization efforts on:

• Animal proteins (especially beef and lamb)
• Dairy products (cheese, cream, butter)
• Out-of-season produce
• Airfreighted ingredients

Example:

Beef Burger (per serving):
  Beef patty (150g):      2,850 g CO₂eq (89%)
  Bun (80g):                240 g CO₂eq (7%)
  Lettuce (20g):             12 g CO₂eq (1%)
  Tomato (30g):              18 g CO₂eq (1%)
  Cheese (30g):              75 g CO₂eq (2%)
  ─────────────────────────────────────
  Total:                  3,195 g CO₂eq

Action: Focus on the beef patty, not the lettuce.

Flavor First

Never compromise on taste for sustainability.

Keys to success:

• Test all recipe changes with kitchen team
• Maintain or improve flavor profiles
• Consider texture, color, and presentation
• Get guest feedback before full rollout

Pro tip: Many lower-impact swaps actually improve dishes (e.g., plant-based proteins absorb marinades better).

Gradual Transitions

Change menus incrementally, not radically.

Timeline for change:

• Week 1-2: Optimize 3-5 highest-impact dishes
• Month 1: Launch first climate-friendly menu options
• Month 2-3: Introduce seasonal swaps
• Month 4-6: Achieve 30% E-rated dishes
• Year 1: Reach 50% portfolio at E/D rating

Strategy 1: Plant-Forward Protein Swaps

Beef Replacements

Highest impact reduction opportunity - Beef typically 2,000-5,000 g CO₂eq per 200g serving

Swap to Chicken

• Impact reduction: 45-60%
• Guest acceptance: Very high (familiar protein)
• Flavor: Similar savory umami

Example:

Before: Beef Chili (per serving)
  Ground beef (200g): 3,600 g CO₂eq
  Total recipe:       4,200 g CO₂eq (Rating: A)

After: Chicken Chili
  Ground chicken (200g): 1,200 g CO₂eq
  Total recipe:          1,800 g CO₂eq (Rating: C)

Reduction: 57%

Chef tips:

• Use thigh meat for more flavor vs breast
• Brown chicken well for depth
• Add smoked paprika for richness
• Increase spices slightly (chicken is milder)

Swap to Pork

• Impact reduction: 35-50%
• Guest acceptance: High
• Flavor: Rich, works in many beef applications

Works well for:

• Bolognese sauce (50/50 pork/beef or 100% pork)
• Meatballs (pork shoulder)
• Burgers (ground pork + bacon)
• Stir-fries and Asian dishes

Swap to Legumes

• Impact reduction: 65-80%
• Guest acceptance: Medium to high (if well-prepared)
• Flavor: Earthy, absorbs seasonings well

Best legume swaps:

Lentils (for ground beef)

• Bolognese sauce
• Shepherd's pie
• Tacos and burritos
• Sloppy joes

Chickpeas (for chunks/cubes)

• Curry dishes
• Stews and braises
• Salads and bowls
• Falafel and fritters

Black beans (for Mexican/Latin)

• Burgers and patties
• Chili and stews
• Tacos and enchiladas
• Dips and spreads

Chef tips for legumes:

• Toast spices in fat before adding legumes
• Mash some legumes to create creaminess
• Add umami (soy sauce, miso, mushrooms, nutritional yeast)
• Use mushrooms alongside for meaty texture
• Ensure proper seasoning (legumes need more salt)

Swap to Mushrooms + Legumes

• Impact reduction: 70-85%
• Guest acceptance: High (if presented as intentional, not substitute)
• Flavor: Deep umami, satisfying texture

The mushroom effect:

• Mushrooms add umami and meaty texture
• Combine with legumes for protein
• Result feels substantial, not "missing" meat

Example recipe:

Climate-Friendly "Beef" Ragù:
  50% brown lentils
  30% chopped mushrooms (cremini, shiitake)
  20% walnuts (optional, for richness)

  + Traditional aromatics (onion, garlic, tomato)
  + Wine, herbs, parmesan

Result: 250 g CO₂eq (vs 2,800 g for beef ragù)
Rating: A (Climate-friendly)
Guest feedback: "Didn't miss the beef"

Lamb Replacements

Second-highest impact - Lamb typically 2,500-4,000 g CO₂eq per 200g serving

Swap to chicken, pork, or legumes using same principles as beef

• Lamb curry → Chicken curry (50% reduction)
• Lamb tagine → Chickpea tagine (75% reduction)
• Lamb kebabs → Chicken or halloumi kebabs (45-60% reduction)

Maintain distinctive flavors:

• Use lamb fat/bones for stock (small impact, big flavor)
• Increase cumin, coriander, mint (classic lamb spices)
• Add preserved lemon or yogurt for traditional profiles

Dairy Swaps

Cheese (500-1,200 g CO₂eq per 100g)

Strategies:

1. Reduce quantity, increase quality

   • Use aged Parmesan instead of mild cheese (more flavor per gram)
   • Grate finely to distribute evenly with less volume

2. Choose lower-impact cheeses

   • Fresh cheeses (ricotta, mozzarella) < Aged cheeses < Hard cheeses
   • Goat/sheep cheese often lower than cow milk cheese

3. Plant-based alternatives

   • Nutritional yeast for umami/cheesy flavor
   • Cashew cream for ricotta-style applications
   • Commercial plant-based cheese (quality varies - test first)

Cream and Butter (300-800 g CO₂eq per 100g)

Swaps:

• Heavy cream → Coconut cream (60% reduction)
• Butter → Olive oil (70% reduction, Mediterranean dishes)
• Butter → Plant-based butter (50-60% reduction)
• Cream sauce → Cashew cream sauce (65% reduction)

Chef tips:

• Coconut cream works great in curries, soups, desserts
• Use olive oil for sautéing, not baking (flavor too strong)
• Plant-based butter varies by brand - test before using
• Add acidity (lemon, wine) when replacing cream for brightness

Plant-Based Protein Reference

From the Eaternity professional cooking curriculum — key plant proteins for chefs:

Legumes (Cooking Times & Best Uses)

Legume	Cooking Time	Best Applications	CO₂ per 200g
Red lentils	15-20 min	Dal, soups, quick sauces	~80g
Brown/green lentils	25-40 min	Salads, ragù, holds shape	~80g
Chickpeas	60-90 min (or canned)	Curries, hummus, falafel, roasted	~100g
Black beans	60-90 min	Mexican dishes, burgers, dips	~90g
Kidney beans	60-90 min	Chili, stews, salads	~90g
White beans	60-90 min	Cassoulet, soups, purées	~90g

Chef tips:

• Soak dried legumes overnight to reduce cooking time by 50%
• Add salt only after cooking (prevents tough skins)
• Mash some legumes to create creamy texture in dishes

Soy Products Comparison

Product	Texture	Best Cooking Method	Prep Tips
Firm tofu	Dense, sliceable	Pan-fry, grill, stir-fry	Press 20+ min to remove water
Silken tofu	Creamy, soft	Desserts, smoothies, sauces	Don't press, blend directly
Tempeh	Nutty, chewy	Marinate & grill, crumble, slice	Steam 10 min first to reduce bitterness
Seitan	Very meaty, chewy	Slice thin, braise, stir-fry	Cut against the grain

Nuts & Seeds for Protein

Ingredient	Protein/100g	Best Culinary Uses
Hemp seeds	31g	Smoothies, salads, pesto
Pumpkin seeds	24g	Topping, pesto, granola
Sunflower seeds	26.5g	Bread, crackers, crusts
Almonds	19g	Milk, flour, crusts, butter
Cashews	18g	Cream sauces, cheese, desserts
Peanuts	25g	Sauces, satay, Asian dishes

Strategy 2: Seasonal Sourcing

Why Seasonality Matters

Out-of-season produce impact:

• Greenhouse-grown: +200-400% emissions (heating)
• Long transport: +50-150% emissions
• Cold storage: +20-50% emissions

In-season produce:

• Outdoor cultivation (no heating)
• Shorter transport (regional growers)
• Better flavor and nutrition
• Lower cost

Seasonal Swaps by Region (Central Europe Example)

Spring (March-May)

In-season: Asparagus, rhubarb, new potatoes, peas, radishes, herbs Avoid: Tomatoes, peppers, eggplant (wait for summer)

Menu swaps:

Instead of: Tomato-based dishes
Try: Asparagus risotto, pea soup, herb-forward preparations
Savings: 100-300 g CO₂eq per dish

Summer (June-August)

In-season: Tomatoes, zucchini, peppers, berries, stone fruit, salad greens Peak season: Use abundantly - lowest impact window

Menu swaps:

Instead of: Imported berries year-round
Try: Local strawberries, raspberries (June-Aug only)
Savings: 200-500 g CO₂eq per dish

Fall (September-November)

In-season: Squash, root vegetables, mushrooms, apples, pears, brassicas Transition: Start using storage crops

Menu swaps:

Instead of: Summer vegetables
Try: Butternut squash soup, roasted root vegetables, apple desserts
Savings: 50-200 g CO₂eq per dish

Winter (December-February)

In-season: Storage vegetables (potatoes, carrots, onions, cabbage), citrus Avoid: Most fresh vegetables (imported or greenhouse)

Menu swaps:

Instead of: Fresh tomato salad
Try: Roasted root vegetable salad with citrus vinaigrette
Savings: 150-400 g CO₂eq per dish

Building a Seasonal Menu Rotation

The 60-30-10 approach:

• 60% seasonal anchor ingredients (defines the menu)

  • Spring: Asparagus, peas, herbs
  • Summer: Tomatoes, zucchini, berries
  • Fall: Squash, mushrooms, apples
  • Winter: Root vegetables, citrus

• 30% year-round staples (provide consistency)

  • Grains, legumes, nuts
  • Frozen vegetables (processed at peak season)
  • Long-storage items (onions, garlic, potatoes)

• 10% special imports (allow creativity)

  • Exotic ingredients for signature dishes
  • High-value items with low volume
  • Strategic use of airfreight

Seasonal Quick Reference (Central Europe)

Season	Best Choices	Avoid
Spring (Mar-May)	Asparagus, rhubarb, radishes, peas, spinach, herbs	Tomatoes, peppers, berries, eggplant
Summer (Jun-Aug)	Tomatoes, zucchini, peppers, berries, stone fruit, salads	Imported berries, asparagus
Fall (Sep-Nov)	Squash, mushrooms, apples, pears, root vegetables, cabbage	Summer vegetables (greenhouse)
Winter (Dec-Feb)	Root vegetables, cabbage, citrus, stored apples, potatoes	Fresh tomatoes, berries, asparagus

Kitchen Reference

The CO₂ Food Poster includes seasonal indicators for 500+ foods — ideal for kitchen wall display.

Strategy 3: Origin Optimization

Transport Impact Hierarchy

From lowest to highest impact transport:

1. Local/Regional (< 200 km)

• Truck transport: 20-50 g CO₂eq per kg
• Often seasonal and fresher
• Supports local economy

2. Domestic/Continental (200-1000 km)

• Truck or rail: 50-100 g CO₂eq per kg
• Reasonable for specialty items
• Most European distribution

3. Intercontinental Sea Freight (5,000+ km)

• Ship transport: 50-150 g CO₂eq per kg
• Acceptable for non-perishables
• Most tropical fruits, spices, etc.

4. Airfreight (5,000+ km)

• Air transport: 500-2,000 g CO₂eq per kg
• Avoid whenever possible
• Only for ultra-perishables or high-value

High-Airfreight Products to Avoid

Almost always airfreighted:

• Fresh berries (off-season from South America/Africa)
• Asparagus (off-season from Peru)
• Fresh herbs (off-season from East Africa)
• Fresh fish (from distant oceans)
• Exotic fruits (dragon fruit, rambutan)

Alternatives:

Instead of: Peruvian asparagus in January (800 g CO₂eq/kg from airfreight)
Use: Frozen local asparagus from summer (120 g CO₂eq/kg)
Or: Wait until May (50 g CO₂eq/kg, local, fresh)

Savings: 750 g CO₂eq per kg (94%)

Strategic Origin Choices

Favor regional alternatives:

Tropical → Regional
  Pineapple → Apples, pears
  Mango → Stone fruits (peaches, apricots)
  Coconut → Local nuts (walnuts, hazelnuts)
  Banana → Seasonal berries

Far-imported → Regional equivalent
  New Zealand lamb → Regional lamb or chicken
  Argentinian beef → Regional beef or pork
  Kenyan beans → Seasonal local beans
  Chilean berries (winter) → Frozen local berries

Strategy 4: Certified and Regenerative Ingredients

Organic Certification

Impact: Variable — depends on product type

Organic farming typically has lower per-hectare emissions due to avoiding synthetic fertilizers. However, lower yields may offset benefits when measuring per-kg emissions.

Scientific Evidence

Research shows organic impacts vary significantly by product. A Nature Communications study found that while direct emissions decrease with organic farming, accounting for yield reductions and land use changes can result in higher total emissions.

Product-specific findings:

Product Type	Organic vs Conventional	Source
Vegetables	Often 10-20% lower emissions	FAO
Fruits	Often 10-20% lower emissions	FAO
Milk	Often HIGHER emissions	MDPI
Cereals	Variable (yield-dependent)	Nature Communications
Beef	Marginal difference	Multiple studies

Best approach: Prioritize reducing high-impact ingredients (beef, dairy) over switching to organic versions of those same ingredients.

When organic makes sense:

• Produce (vegetables, fruits) — clearest benefit
• When sourced locally and seasonally
• For animal welfare and pesticide reduction (non-climate benefits)

Grass-Fed and Pasture-Raised

Impact: Variable (can be higher or lower than conventional)

Grass-fed beef:

• Potentially +10-20% emissions (longer growing time)
• Better animal welfare (+30-50% rating)
• Healthier fatty acid profile

Recommendation: If serving beef, grass-fed is ethical choice but not climate solution. Better climate strategy: reduce beef frequency.

Pasture-raised poultry:

• Similar emissions to conventional
• Much better animal welfare
• Recommended upgrade

Regenerative Agriculture

Impact: Potentially carbon-negative (-50 to -200 g CO₂eq/kg)

What is regenerative?

• Farming practices that restore soil health
• Cover cropping, no-till, composting
• Holistic grazing management
• Carbon sequestration in soil

Availability: Growing but still limited

• Look for certifications: Regenerative Organic Certified (ROC)
• Work with suppliers on regenerative transition
• Premium pricing (20-40% higher)

Best approach:

• Pilot with 2-3 key ingredients
• Feature prominently on menu
• Charge premium for regenerative dishes
• Tell the story (guest education)

Strategy 5: Portion Optimization

Right-Sizing Protein Portions

Standard portions vs optimal:

Traditional:                Optimized:
  Beef: 200-250g             Beef: 120-150g
  Chicken: 200g              Chicken: 150g
  Fish: 180-200g             Fish: 120-150g

Impact savings: 20-40% depending on protein
Guest satisfaction: High (if vegetables increase)

The ⅓ - ⅔ plate approach:

• ⅓ protein
• ⅔ vegetables, grains, legumes

Benefits:

• Lower emissions
• Better nutrition
• Lower food cost
• Often higher guest satisfaction (balanced plate)

Bulk Up with Vegetables

Add volume without emissions:

Beef Stir-Fry Comparison:

Traditional:
  200g beef, 100g vegetables
  Climate score: 3,600 g CO₂eq
  Rating: A

Optimized:
  120g beef, 300g vegetables
  Climate score: 2,400 g CO₂eq
  Rating: B
  Reduction: 33%

Guest feedback: "More colorful, more interesting"

Vegetables to bulk with (low emissions):

• Mushrooms (umami, meaty texture)
• Bell peppers (color, crunch)
• Onions (flavor base)
• Zucchini (absorbs flavors)
• Leafy greens (volume, nutrition)

Strategy 6: Smart Substitutions

Ingredient Swap Reference Table

Protein Swaps

High-Impact	Lower-Impact Swap	Reduction	Guest Acceptance	Chef Notes
Beef (200g)	Chicken (200g)	45-60%	Very High	Use thigh meat for more flavor
Beef (200g)	Pork (200g)	35-50%	Very High	Similar richness
Beef (200g)	Lentils + mushrooms	70-85%	Medium-High	Add soy sauce, miso for umami
Beef (200g)	Tempeh (200g)	85-90%	Medium	Marinate well, slice thin
Beef (200g)	Seitan (200g)	80-85%	Medium	Very meaty texture
Ground beef	Brown lentils	80%	High	Best for bolognese, shepherd's pie
Ground beef	Red lentils	80%	High	Quick-cooking, great for dal
Lamb (200g)	Chicken (200g)	50-65%	High	Keep cumin, coriander, mint
Lamb (200g)	Chickpeas (200g)	75%	Medium-High	Perfect for tagines, curries
Chicken (200g)	Firm tofu (200g)	40-50%	Medium	Press 20+ min, marinate well
Farmed shrimp	Mussels	60-75%	Medium	Different but delicious

Dairy Swaps

High-Impact	Lower-Impact Swap	Reduction	Best Uses
Cow milk (200ml)	Oat milk	65-75%	Coffee, cooking, baking
Cow milk (200ml)	Soy milk	60-70%	All-purpose, highest protein
Cow milk (200ml)	Almond milk	50-60%	Desserts, smoothies
Cow milk (200ml)	Rice milk	55-65%	Naturally sweet, thin
Heavy cream	Coconut cream	60%	Curries, soups, desserts
Butter (100g)	Olive oil (100ml)	70%	Mediterranean, savory
Butter (100g)	Coconut oil (100g)	50-60%	Baking, high-heat cooking
Cheese (100g)	Reduced (50g) + nutritional yeast	40-60%	Use aged cheese for more flavor
Mozzarella	Cashew mozzarella	50-60%	Pizza, caprese
Parmesan	Nutritional yeast	70-80%	Umami, cheesy flavor
Cream sauce	Cashew cream sauce	65%	Pasta, gratins

Produce & Seasonality Swaps

High-Impact	Lower-Impact Swap	Reduction	Notes
Airfreight berries	Frozen local berries	70-90%	Thaw properly
Out-of-season tomatoes	Canned tomatoes	30-50%	Often better flavor
Greenhouse vegetables	Seasonal alternatives	50-70%	Follow seasonal calendar
Imported asparagus (winter)	Frozen local asparagus	75-90%	Or wait for spring
Tropical fruits	Regional fruits	40-60%	Apples, pears, stone fruits

Grain & Legume Swaps

Original	Alternative	Reduction	Notes
White rice	Quinoa	15-25%	Higher protein, nuttier
White rice	Local grains (barley, spelt)	20-30%	Lower transport
Pasta	Lentil pasta	10-20%	Higher protein

Implementation Roadmap

Phase 1: Quick Wins (Week 1-2)

Goal: 10-15% average emission reduction

Actions:

1. Identify 3-5 highest-impact dishes (A or B rating)
2. Apply simple swaps from table above
3. Test with kitchen team
4. Launch first optimized dishes

Example quick wins:

• Beef burger → Chicken burger (45% reduction)
• Cream soup → Coconut cream soup (60% reduction)
• Off-season asparagus → Frozen asparagus (75% reduction)

Phase 2: Seasonal Transition (Month 1-2)

Goal: 15-20% average emission reduction

Actions:

1. Review full menu for seasonality
2. Replace 30-50% of out-of-season items
3. Introduce seasonal specials
4. Train staff on seasonal story

Example:

Winter Menu Transition:
  Remove: Tomato salad, fresh berry desserts
  Add: Root vegetable salads, apple/pear desserts
  Result: -18% average emissions, +local sourcing story

Phase 3: Plant-Forward Innovation (Month 3-6)

Goal: 25-30% average emission reduction

Actions:

1. Develop 3-5 signature plant-based dishes
2. Introduce "plant-forward" menu section
3. Reduce beef frequency (not eliminate)
4. Feature mushroom and legume dishes

Example:

Menu Mix Before:
  40% beef/lamb dishes
  30% chicken/pork dishes
  20% fish dishes
  10% vegetarian

Menu Mix After:
  15% beef/lamb dishes (special occasions)
  35% chicken/pork dishes
  20% fish dishes
  30% vegetarian/plant-forward

Result: -35% average emissions, broader guest appeal

Phase 4: Eaternity Award Excellence (Month 6-12)

Goal: 50% of menu at E/D rating

Actions:

1. Systematic review of all recipes
2. Optimize mid-range dishes (C rating → D/E)
3. Certify top dishes with Eaternity Award
4. Build marketing campaign around achievements

Success Metrics

Track these KPIs to measure playbook success:

Environmental:

• Average climate score per dish
• Percentage of E-rated dishes
• Total monthly emissions (all meals served)

Operational:

• Food cost percentage (should stay neutral or improve)
• Prep time (should stay comparable)
• Kitchen team satisfaction

Guest:

• Climate-friendly dish selection rate
• Guest satisfaction scores
• Repeat customer rate

Financial:

• Revenue from climate-friendly dishes
• Premium pricing acceptance
• Overall menu profitability

Real-World Examples

Case Study: SV Group

Challenge: Reduce emissions across 300+ corporate cafeterias

Playbook strategies applied:

1. Reduced beef frequency (2x/week → 1x/week)
2. Increased chicken and plant-based options
3. Seasonal menu rotation (quarterly updates)
4. Smaller protein portions, more vegetables

Results:

• 20% emission reduction in 2 months
• 30% increase in climate-friendly dish selection
• No increase in food cost
• Higher guest satisfaction scores

Case Study: Swiss Re Corporate Catering

Challenge: Align catering with corporate sustainability targets

Playbook strategies applied:

1. Eliminated airfreight ingredients
2. Organic vegetables and local sourcing
3. Plant-forward menu section (6+ daily options)
4. Eaternity Award featured prominently

Results:

• 25% emission reduction in 6 months
• Top-rated employee benefit in surveys
• Model for global office rollout

Troubleshooting

"Guests don't order the climate-friendly options"

Solutions:

1. Don't label as "climate-friendly" initially - just make them delicious
2. Use appealing descriptions (not "meatless" but "mushroom & lentil ragù")
3. Price competitively or lower than high-impact options
4. Train service staff to recommend
5. Make plant-forward the default, not the alternative

"Chefs resist changing recipes"

Solutions:

1. Involve chefs in testing and decision-making
2. Frame as culinary innovation, not restriction
3. Showcase successful dishes from other kitchens
4. Celebrate wins with Eaternity Award
5. Provide training and inspiration (chef workshops)

"Lower-impact dishes cost more"

Solutions:

1. Reduce protein portions (significant cost savings)
2. Use seasonal vegetables (lower cost)
3. Leverage legumes (very low cost)
4. Premium price a few dishes, offset with value options
5. Calculate total menu cost, not individual dishes

"We tried plant-based and it didn't work"

Common mistakes:

1. Using poor-quality meat alternatives
2. Treating plant-based as afterthought
3. Under-seasoning (plants need more flavor)
4. Wrong expectations (don't try to mimic meat exactly)

Better approach:

1. Create dishes that celebrate vegetables/legumes
2. Use mushrooms for umami and texture
3. Season generously and add acid/fat
4. Test extensively before launch
5. Get feedback and iterate

Resources and Tools

CO₂ Food Poster

The Eaternity CO₂ Food Poster displays 500+ foods organized by climate impact — an ideal quick reference for any kitchen.

• Free download: PDF versions in German, English, French, and Chinese
• Physical posters: B2 size (50 × 70 cm) for restaurant kitchens
• Data download: CSV/Excel with all CO₂ values for recipe analysis

→ Download the CO₂ Food Poster

Gastro App Features

Recipe Variant Comparison:

• Test multiple versions side-by-side
• See exact impact of each swap
• Share results with team

Seasonal Ingredient Flags:

• Alerts for out-of-season ingredients
• Suggested seasonal alternatives
• Regional availability data

Chef Playbook Library:

• 100+ tested swap recipes
• Video tutorials from partner chefs
• Monthly webinars and workshops

Further Learning

• Data Export - Track progress and export reports
• Guest Communication - Share your story
• Scoring Methodology - Understand the science

Get Support

Chef Community:

• Monthly virtual chef meetups
• Share recipes and strategies
• Learn from peers

Professional Services:

• On-site chef workshops (contact for pricing)
• Menu optimization consulting
• Seasonal menu planning support

Contact: chefs@eaternity.org