Peas & Asparagus

Learn & inspire

Using every part of the peas in different preparation ways will broaden the horizon and creativity of the guests. Further, the vegetarian dish should inspire guests who normally have meat as their main component to eat less meat. Different flavours and textures used in the dish, make the whole dish interesting, not giving them the feeling of something being missed.


Environmental support

Using the whole vegetable without wasting parts supports the environment, since food waste is one of the main reasons for global warming (WWF, 2021). When food is wasted, energy and water it needs to grow, harvest, transport and packaging is also wasted (ibid).
 

Acceptable & transparent

The peas are obtained from Sligro, which clearly informs from which farm the vegetables are being sourced. A reliable and transparent partnership between Hotelschool and Sligro is in place.


Regional & seasonal

Peas are seasonal from May until August every year; therefore, it is seasonal. Sligro cooperates with local farmers, this indicates a reduction of transportation ways and therefore the carbon footprint is abridged.


Natural & nutritional

Peas contain a huge amount of fibre and antioxidants and are very low in calories (Elliott, 2017). Research shows also that they contribute to fighting against chronical illnesses like cancer or heart diseases (ibid). The peas are prepared in a gentle way, so that they stay low in fat and high in vitamins.