We have put together a concept for you who want to give your canteen a green twist. Into the future, where we already know that it's about eating more plant-based and responsibly in terms of both climate and health.
The mouth's sense of touch naturally responds to hard elements, and that means we're good at picking up when something is crunchy. This also makes it a desirable texture to add, as it is easily perceived in the mouth.
At the same time, crunchy elements don't have to be present in large quantities - just a sprinkling of nuts or seeds can add texture to a dish.
You probably already know the new dietary guidelines for meals, where principles such as more legumes and preferably more than 100 grams a day, more of the unsaturated fatty acids, cereals, nuts and seeds help to minimize meat consumption.
This means that green and plant-based raw materials are and will be our preferred raw materials and the basis for the diet of the future. That's why you can find inspiration on this site to go in a greener and more responsible canteen direction - and take your canteen customers with you on the green canteen journey. Along the way, you'll come across tasty meals and menu tips.
Because it's important to make an effort to get the plant-based ingredients to work together so well that the flavour comes through, so good taste and plenty of greens are the canteen's benchmark.
At Good Food Group, you'll meet some of today's hottest ingredients as we offer legumes like butter beans and chickpeas, almonds, nuts and seeds, unsaturated plant oils, grains like bulgur, quinoa and couscous, vegan mayo, vegetables and fruit-filled produce that all make up the foundation for more green meals that are flavourful, contrasting and plant-rich.
Vegetables and fruit should be more filling. Let vegetables and fruit make up at least 1/3 of all meals. Remember the important dark green vegetables (e.g. cabbage, broccoli, green beans, etc.). Include vegetables and fruit in all meals.
Legumes should be offered more often than meat. Ideally at least 100 g of pulses a day. The amount of meat should be limited and instead it is recommended to continue to offer plenty of seasonal fish.
Grain products are important in green cuisine. This group also includes bulgur, couscous and the protein-rich quinoa. Choose whole grain-rich cereals as they contain good dietary fibre.
Fats should preferably be unsaturated. Use liquid vegetable oils rather than animal and solid fats. To get enough of the good fatty acids, it is recommended to use plenty of nuts and seeds because they also contain unsaturated fatty acids that have a health-giving effect. It is recommended to use nuts and seeds in at least 2 out of 5 meals a day.
Dairy products and cheese should be used in moderate quantities.
If the food doesn't taste like much, we eat more. If the food contains umami, it helps to reduce overeating. In short, we will see a growing desire and interest in plant-based raw materials and green proteins in particular.
Many canteens see great potential in making food and menus more plant-based, just like when we went organic, reduced food waste - and now in the green kitchen.
You probably know the message about not overeating, which can be a big issue in a canteen that runs, for example, on buffet service - and where the customers' working day is far from over and overeating is therefore undesirable. Avoiding overeating at lunch is important in many canteens.
To avoid this, you can use the snack and mini-tank approach in all your meals. Focus on making portion sizes smaller and go for the composition and flavour of the food to enhance the eating experience. You can do this, for example, through the taste palette by balancing the sweet, the bitter, the sour, the salty and the unamiable and by adding extra texturising soft and crunchy elements.
Using fish in food can be a good way to get canteen customers to eat less meat
According to the official dietary guidelines, we should remember to eat 350 g of fish a week, of which 200 g should be fatty fish such as herring, salmon, mackerel and trout. But all fish counts and in fact it is recommended that we eat fish twice a week for our main meal. The reason we should eat more fish is that they are rich in protein, omega-3 fatty acids and vitamins, which strengthen the body and brain.
Using fish in the food can be a good way to get canteen customers to eat less meat. In Denmark, we are a coastal country - and despite that, we still don't eat enough fish.
Enter your contact details in the form below and receive or download our KerneSund catalogue, where you can discover exciting trends, find inspiration for green canteen menus, get tips for less food waste and lots of delicious inspiration on how to use our products in your kitchen.
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Our goal is to make it even easier for you to make the green, tasteful choices. That's why you can read more here about our green solutions, as well as the different labels you'll find on our products and what they mean for each product.
Good Food is committed to quality and requires production units to be certified to the highest food safety standards. Read more about our long-standing production below.
We are on a journey together. A journey about creating the best food experiences. We do this by being curious about new possibilities and passionate about the food of tomorrow.
