Archive for October 2018

Best Details for the Perfect International Catering

Caterers face dilemmas and choices. The demand for organic and sustainable food is increasing, but complex dilemmas are involved. “And then we do not agree on the price. Because when we ask our customers if they want the more expensive organic food, they first say ‘yes’, but when they know the price difference, they often opt for traditional food.’

‘To give an example of the dilemma:

the flock chicken is a sustainably produced piece of meat, much more durable than free-range chicken. Because in order to grow a free-range chicken, much more time, space and grain is needed. So the free-range chicken pollutes the environment much more. And from animal welfare, we therefore still opt for the (not so sustainable) free-range chicken.

Another example:biological tenderloin. For a meeting of 200 people this is not such a sustainable choice, because a cow weighs about 350 kilos and the tenderloin weighs a maximum of 3 kilos. That means that with beef tenderloin on the menu you need almost ten cows for a party of 200 people! And the same thing you see happening with organic vegetables and fruit. It is very organic, but not sustainable from the point of view of transport.’ From the very experiences international buffer catering Singapore you can have the perfect options now.

Finally, the companies offer three tips for responsible catering:

  1. Seasonal products
  • Seasonal fruit and vegetables fresh from the country.
  • Seasonal food is not only very tasty, but also cheaper and fresher.
  • They therefore use ingredients from our own gardens and from small-scale, local producers picked in the morning, on the plate in the evening.
  • Unsprayed, direct from the land and therefore fresher than fresh. You can taste that and it is very sustainable because it hardly needs to be transported.
  1. Sustainable fish and responsible meat

Nobody gets happy with kilo-nets or pricked and water-injected meat. We therefore choose organically-kept pigs, chickens and dual-purpose cows. Then we use not only the fillets, steaks and tenderloins, but the whole animal, and slightly smaller portions than you might put on the table at home. Of course perfectly cooked, tasty with a bite. And there is a lot to choose from fish too. The pressure on popular cod, salmon and tuna is large. For example, mackerel, trout and crab are delicious and sustainable alternatives that our chef knows how to handle.

  1. Ugly fruit and vegetables
  • Ugly carrots, crooked eyebrows.
  • Knobby tomatoes.

Every year 40 million kilos of fruit and vegetables are thrown away because it has no perfect shape, color or size. For our soups, juices and dishes we use as much fruit and vegetables as possible that are normally rejected because of their ‘looks’. Durable, cheaper and just as tasty.

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