A lot of things have happened in recent years when it comes to vegetarian food. The green alternative is no longer only a complementary salad, or a dull vegetarian option at the end of the menu. A growing number of people are choosing to be “flexitarians”, which means eating vegetarian food most days, but still treating yourself to some good quality meat now and then. And consumers want the green dishes to be as inspiring and varied as the ones made with meat, fish or chicken. Chefs around the world are using new and innovative ways to cook and present vegetarian and vegan dishes as well as finding more unusual greens.

The reasons for the shift include a growing concern over personal health, along with a higher awareness of how the choices we’re making regarding food actually can have an impact on the environment.

How we grow, produce and consume food has a significant impact on the environment, on society and on our well-being. Fazer sees food as a solution.

As part of Fazer’s sustainability approach, we are serving even more greens and plant-based meals in our restaurants. This work is also linked to our goal to cut down on emissions caused by food and to serve 100 per cent sustainably sourced food by 2030. As a modern sustainable food company we want to guide and help our guests to make sustainable choices.

Since 2015, Fazer has been collaborating with EAT, a non-profit foundation dedicated to transforming the global food system. The foundation is behind the scientific EAT-Lancet report, which was released in January 2019. The report’s core messages are to reduce global meat consumption and eat more plant-based food, for example lentils, beans, peas, nuts and whole-grains. This is called a planetary health diet – which means the food is good both for health and the planet.

“As a food supplier, we want to inspire people to make choices that not only will be good for themselves, but for everybody,” says Sanna-Maria Hongisto, Senior Manager, Nutrition and Sustainability, Fazer Food Services. We will never go totally vegan, but we want to make a difference by increasing our plant-based offer.”

Some of our work with introducing more greens and reducing emissions includes:

  • Serving more vegetarian meals in buffets and takeaways
  • Working with seasonal products when we plan our menus
  • Integrating green nudging in all our restaurants, for example by putting the vegetables and vegetarian dishes in the beginning of the buffets
  • Training our chefs in vegetarian cooking

And remember, you don’t need to go fully vegetarian or vegan to make a difference; even small tweaks such as cutting back on high-impact foods like red meat will help create a change. If you want to eat a planetary health diet, you can do so in our restaurants already today – if you make the right choices. For example, if you fill your plate with a majority of plant-based foods and choose bread made of whole grains. When we design our vegetarian dishes, we also think about having a good balance of proteins – even if they come from plants rather than from animals.

Are you willing to change your food habits?

Download and read more about our work with introducing more greens in the guide “There is a green revolution going on!”

Want to learn more about our sustainability approach?