Renewable energy company Neste has joined forces with Swedish chef Jonas Svensson to create a ‘Zero Menu’ highlighting the individual’s role in lowering emissions, to be served on the Zero Island Lidö initiative in the Swedish archipelago.
Sweden is aiming to be fossil-fuel free by 2045 and Neste is exploring how this target could be reached with the company’s prototype, Zero Island.
Making sustainable food choices is one of the most effective ways to reduce one’s carbon footprint and to highlight this, Neste has developed the Zero Menu.
The menu has been created in collaboration with Jonas Svensson, the renowned chef behind Miss Voon and Mr Voon.
Launching this summer, the Zero Menu will take into consideration not only what is on the plate but also how it is transported and produced, down to what is left in waste.
Svensson said: “The growing interest in food culture has really put chefs and restaurants in the spotlight. We have a huge influence on how people eat, and I think it is time to use our influence to build a more sustainable future.”
The menu addresses that livestock is indeed a large source of emissions but so is transportation, packaging, storing and processing alongside the energy used to cook the food.
The ingredients on the menu are sustainable and produced locally, transported with lower fossil emissions, cooked using a minimum amount of energy and without food waste.
Neste’s Marketing Director, Sirpa Tuomi, said: “From gluten-free to vegan, a growing number of people are following special diets. But we think there is room for one more – one that is good for the planet and promotes sustainability. With the Zero Menu and Zero Label we want to make it easier for people to make responsible choices.”
Neste’s Zero Menu launches this summer.
