Easy, eco-friendly menus: festive and sustainable ideas

1 · Introduction to eco-friendly party menus

1.1 · The importance of choosing environmentally-friendly foods

One of the small things we can do every day to adopt a conscious and responsible approach to consumption is to choose what we eat. Making environmentally-friendly food choices has a considerable positive impact.

Through this simple act, we can help to reduce our carbon footprint, participate in the conservation of natural resources, defend animal welfare, promote the local economy, protect public health and encourage education and social awareness.

2 · Choose local, seasonal, plant-based foods

2.1 · The benefits of a plant-based diet in reducing your carbon footprint

The carbon footprint is the calculation of the impact of human activities on nature and is measured by the quantity of greenhouse gases expressed in units of carbon dioxide equivalent (CO2e).

Several factors influence the production of carbon dioxide. Transport and food top the list, which also includes land use and agriculture.

A diet based on animal products has a higher carbon footprint than one based on plant products. One of the reasons for this is the increased use of land for meat production.

The vast expanses of land used to grow crops for animal feed involve significant deforestation. In addition, the pesticides and fertilisers used increase greenhouse gas emissions.

Ruminants also produce methane, which contributes to the greenhouse effect in the atmosphere.

The energy required to process and preserve meat, the transportation of meat and the intensive use of water are also reasons why eating animal products is detrimental to the environment.

In contrast, a plant-based diet has a much smaller impact in terms of carbon footprint. It takes far fewer resources to produce one calorie of plant food than one calorie of meat. Similarly, the life cycle of a plant-based product is much shorter than that of an animal-based product, so the cumulative emissions are much lower in the former case.

For example, the production of 1 kg of beef emits around 60 kg of CO2e, whereas the production of 1 kg of lentils emits 0.9 kg of CO2e.

2.2 · Eating local food also reduces our carbon footprint

A preference for local food is another important factor in reducing our carbon footprint, as transport is the second most important variable in calculating our carbon footprint.

Local food is produced and consumed in the same region, which reduces transport distances and therefore CO2 emissions. What’s more, road transport is much less polluting than air and sea transport.

What’s more, local consumption is often accompanied by smaller-scale production, which means more sustainable farming practices, with less use of pesticides and fertilisers.

The shelf life of these foods is shorter when consumed locally, as there is not much time between when they are harvested and when they arrive on our plates, which reduces the energy used to preserve them.

What’s more, local food arrives fresher in our homes. This prolongs their optimal quality at the time of consumption, and therefore reduces waste.

2.3 · The benefits of using seasonal fruit, herbs and vegetables in your recipes

Eating locally-grown vegetables, fruit and herbs in season is the perfect resource for a healthy, rich and responsible diet.

Seasonal produce has a number of advantages over artificially preserved produce:

Firstly, quality and taste are much more important with fresh produce, and fresh produce retains more nutrients than stored produce. This is essential for delicious, healthy recipes.

In-season produce reduces the need for artificially heated and air-conditioned greenhouses, which means lower energy consumption over time. What’s more, importing produce out of season increases transport costs. These last two factors add considerably to the carbon footprint.

In terms of health, seasonal produce is aligned with the natural cycles of climate, soil and water, reducing the need for chemical fertilisers and pesticides. Nor do they require artificial preservatives.

Economically speaking, seasonal fruit, vegetables and herbs are generally more abundant, which reduces their cost. What’s more, seasonal produce is often associated with local consumption, which helps the regional economy.

Finally, adapting our diet to seasonal cycles brings us closer to nature and offers children a valuable lesson in culture and nature.

3 · Simple, organic and practical recipes to suit all tastes

3.1 · Ideas for dishes that are easy to prepare and sustainable

As we saw in the previous points, recipes that focus on fresh, accessible ingredients maximise flavour and nutrition, while protecting the environment.

Don’t forget that local produce depends on where you live and seasonal availability.

Here are some of our favourite recipes for practical dishes for entertaining guests:

 · Beetroot and orange salad

This is an ideal recipe between winter and spring. Simply add beetroot and orange slices, rocket, walnuts, crumbled goat’s cheese and balsamic vinegar for the dressing.

 · Pumpkin purée

This is a restorative dish for winter. To prepare, cook the pumpkin, mash it with a fork when tender and add butter, salt, pepper and nutmeg to taste.

· Spinach salad with strawberries and almonds

You can enjoy this delicious salad between winter and spring. Mix spinach, strawberries, almonds and crumbled feta cheese. Dress with a honey-mustard vinaigrette.

· Wholemeal pasta with fresh tomato and basil sauce

This is a classic summer recipe. First fry the garlic in olive oil in a frying pan, then add the diced tomatoes. When the sauce is ready, mix it with the al dente pasta and add a few fresh basil leaves.

· Couscous with grilled vegetables

This is a very versatile dish that can be adapted to all seasons. We like to combine cooked couscous with roasted vegetables such as courgettes, peppers, onions and cherry tomatoes. But you can include any vegetables you have on hand.

Here are some suggestions for seasonal products:

Spring: asparagus, strawberries, spinach, peas.

Summer: tomatoes, courgettes, peppers, berries, cucumbers.

Autumn: pumpkin, apples, beetroot, carrots.

Winter: citrus fruit, kale, broccoli, Brussels sprouts.

4 · Elegant, minimalist presentation of dishes

4.1 · Tips for setting an attractive table with carefully presented dishes

 · If you want to focus on the food, opt for simple crockery in neutral or white colours.

Follow the protocol for placing the elements:

· The fork is placed to the left of the plate.

· The spoon and knife are placed to the right of the plate.

· The cloth napkin, folded to the left or on top of the empty plate.

· The appropriate glasses for each type of drink, placed from left to right in order of use.

· A cloth tablecloth will add sophistication to your table. The neutral colours of L’atelierme tablecloths are elegant and go with almost any décor. Another sophisticated tip is to opt for a tablecloth with a large drape. At L’atelierme, we offer different sizes of tablecloths that will fit perfectly on any table.

· Don’t forget to use fabric napkins that match the tablecloth. The feel of the fabric against the skin is much more pleasant, and it has an elegant, high-quality appearance.

· Include a central decoration in the form of a vase of fruit or fresh flowers, candles or a sculpture. Remember that if you use candles, they should be odourless, so as not to interfere with the aromas of the food.

· Take care with the appearance of the food on the plates. Use sauces and garnishes to play with colours and textures.

Even if you opt for a personal table design, there are a number of basic tips to adopt:

· Ensure symmetry and balance between table elements.

· Coordinate colours within the same palette.

· Make sure that everything is clean and that the presentation is tidy.

4.2 · Use natural and edible decorations to embellish dishes

You can enhance your table by adding small, original details with character.

Natural elements will bring you closer to the essence of things. For example, you could place flower petals on the plates or on the tablecloth.

Another idea for a summer dinner by the sea might be to arrange seashells along the table.