The Menu Innovation and Development Awards (MIDAS) recognise the ‘outstanding creative talents’ of menu development managers and group executive chefs within the multi-unit and chain restaurant sectors of the foodservice industry. ESS was recognised for introducing over 70 new plant-forward dishes into its Defence contracts.
The meat content of each of these dishes has been reduced by at least 30% with the total protein content being maintained or increased. This has substantially reduced the emissions associated with the menu, as well as providing health benefits such as increased fibre as well as reduced fat and saturated fat.
Scott Freeman, ESS culinary director, commented: “It’s an honour to win a MIDAS Award – The process of developing these new plant-forward dishes relied on close collaboration between our chefs, menu management team and nutritionists, so the award recognises each of their efforts. I’m proud of the positive sustainability and health impacts that we’ve made, and we continue to seek new and innovative ways of doing things to deliver further improvements.”
ESS customer favourites including spaghetti Bolognese, beef curry, Mexican enchiladas and lamb koftas are now better for the environment, healthier for customers and still look and taste as authentic as they did before.
Anne Simonnet, Compass One sustainability director, added: “The work our culinary team does to reduce the emissions connected to our menus is essential, all while enhancing health and maintaining the flavour and appearance of dishes. To have this recognised by the wider industry is a great achievement.”