COP26 delegates to sample local menu for Glasgow summit


Delegates to COP26 will taste a menu of local and sustainable products food articles during the climate change Mountain peak.

About 30,000 people are expected to descend on Glasgow when the 12-day conference begins on October 31.

World leaders, delegates, climate activists and negotiators will travel to Scotland’s largest city for this vitally important event.

And organizers say these key figures will be treated to the best of what Scotland has to offer when they go their separate ways for meal breaks.

80% of the menu will be Scottish produce

The UK government says 80% of the menu will be sourced from Scotland.

All of the items were described as affordable, each with a strong focus on sustainability.

Local ingredients will be used to create traditional Scottish dishes, while others will be used to add a Scottish touch to some international dishes such as ‘Scottish beef ramen’.

Officials provided an overview of what delegates can expect during the conference.

All items were described as “affordable” with a strong emphasis on sustainability

All articles will be available in the “blue zone”, where world leaders will be locked in the negotiations.

Dishes include Scottish barley broth, a Loch Duart smoked salmon and fennel salad, winter squash lasagna, fish and chips and a Scottish beef burger.

Next to each menu item is a label indicating the dish’s CO2 emissions.

The cups that will be used to serve drinks will be reusable, which could save up to 250,000 single-use cups.

COP26 delegates to feast on local menu for Glasgow summit
Labels on the menu will tell delegates how many CO2 emissions are produced from a particular food

COP26 President-designate Alok Sharma said: “There will be a tremendous amount of work to do at COP26, with many hours of negotiations and long days, so the choice of what food we serve to our people. visiting delegations, our staff and all our volunteers, this is very important.

“It is exciting to see such an innovation in the menus that will be offered and to understand the thinking and the efforts made to prepare dishes that are at the same time healthy, sustainable and adapted to different diets and requirements.

“We look forward to giving our international visitors a taste of the diverse cuisine the UK has to offer. “

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