The foodservice company has created six low-energy recipes for customers to make at home which will be displayed on posters at client sites, supported by social media and digital content. The recipes have been designed to save energy by harnessing residual heat and employing passive cooking techniques.
The recipes include: ‘passive pasta’ with n’duja, mascarpone and peas; poached cod; residual heat-baked apples; chocolate tart; a slow cooker chicken stew and a scrambled egg shakshuka.
To raise awareness of Energy Efficiency Week (20-25th January) site managers have the opportunity to host a ‘pedal to power’ pop-up where customers can make their own smoothies by pedalling on a static bike, with the energy from their pedalling powering a blender.
BM has published a blog post on its website that highlights five ways customers can save money in their kitchens such as regularly defrosting the freezer, defrosting items ahead of time and not overfilling kettles.
Elisabeth Ortiz Kuefler, BM’s environmental, social and Governance lead, said: “Energy Efficiency Week represents a fantastic opportunity for us to explore all the small ways we can make a positive environmental impact in our kitchens, saving energy and money without compromising quality.”
BM is also developing its energy saving training resources for its teams with up-to-date tips on how to minimise energy consumption in commercial kitchens.