COP26 is the perfect opportunity for us to showcase the incredible work
being done at the City of Glasgow College in its journey towards net zero.
Food sustainability is at the heart of that, this has been a chance for us to
learn and progress as a team and pass that knowledge onto our learners.
City of Glasgow College are showcasing local and seasonal ingredients
throughout, with the main components being easily sourced locally to
Glasgow in November and products grown at the college. All the ingredients
rate very low on all the standard carbon emission charts published. Should
other products grown at the college be available we will also use them in the
menu.
Throughout the menu we have focused on reusing our own waste, both
from the menu and the college as a whole, as showcased in things like the
herb emulsion and herb oil. These will use excess herbs which are always
found around the college as well as stocks from the herbs used through the
dinner. All of which will be preserved in an oil to extend their shelf life and
reduce food waste.
Throughout the whole menu we have looked at things like storage and
cooking and tried to cut down our emissions through these. Studies have
shown that around 50% of greenhouse gases produced with food stuffs
comes from fridges and freezers so we have picked ingredients which limit
the use of these. Our cookery methods have been addressed, instead of
traditional oven/gas cooking which create a high level of emissions we will
showcase the use of water baths, microwaves, induction hobs and raw
ingredients where possible to promote more sustainable cooking practices.
Follow the icons for more information
on the sourcing of our food and drink.