Celebrating Sustainable Gastronomy with Hickory

Today (18 June) we are celebrating the United Nation’s Sustainable Gastronomy Day , which highlights cuisines that consider the origins, cultivation, and journey of ingredients to our plates.

Event catering has evolved over recent years, with more organisers looking to utilise in season and locally sourced produce in their menus to reduce their carbon footprint and impact on the environment.

Scottish-catering company, Hickory has responded to this increased interest in sustainably sourced menus by creating its 50-mile menu that utilises local suppliers and locally sourced ingredients, without compromising on taste or choice.?This initiative also provides support to local producers and promotes biodiversity.

Emma Marley, Head of Marketing from Hickory said: “Fresh local ingredients often provide superior flavours that enhance the dining experience as well as reducing our carbon footprint associated with transportation and storage. By creating a 50-mile menu it allows organisers to provide their guests with the opportunity to experience delicious ingredients from Scotland’s natural larder.?Sustainable catering also encourages innovation and creativity in menu planning, as our team of chefs explore new ways to minimise waste and utilise every ingredient fully.”

An effective way to reduce food waste is through meticulous planning by continually updating guest numbers, understanding their dietary preferences and designing menus accordingly.

Choosing a caterer committed to sustainability is a step towards a greener, more responsible celebration that is not only memorable but also mindful of our planet.

Sample from the 50-mile Menu:

Buffalo farm mozzarella, broccoli pesto, tomato crisp

Mozzarella from Fife

Broccoli from West Lothian

Hickory house smoked Perthshire salmon, beetroot carpaccio and sourdough toast

Salmon from Perthshire

Beetroot from East Lothian

Sourdough from the Bread Company Edinburgh

Apple and salted caramel tarte tatin with Dundee marmalade ice cream

Apples from Leven

Marmalade produced in Dundee

Ice cream made in Musselburgh by Di Rollo

Find out more about United Nation's SDG Goal 2: End hunger, achieve food security and improved nutrition and promote sustainable agriculture.