Back to Food Stories

Sustainable Eating – Why, What and How?

November 2021

Meat production is destroying our planet and jeopardizing global health. Global warming, greatly affected by the meat production industry, causes an increased risk of wildfire, water shortage, melting of glaciers, flooding on the coastline, and animal species extinction. Per Capita, meat consumption is as high as it’s been in recorded history. Global meat consumption currently stands at 315 million tons of meat per year. Experts expect a 44% increase by 2030, reaching 453 million. Humanity now poses a threat to the stability of the planet, requiring a new global revolution.

Did you know?

  • Feeding someone on a meat-based diet takes 20 times more land
  • Animal agriculture is responsible for more greenhouse gases than all of the world’s transportation systems combined 
  • Beef requires 10 times more water than tofu for its production 

It’s important to recognize that our choices make a big difference. Reducing meat consumption not only aids in the stability of our planet but also provides plenty of health benefits. High consumption of processed meat has been found to have a negative effect on people’s health. Research shows that consuming meat regularly results in increased risk for type 2 diabetes, heart disease, stroke, and certain cancers. 

At Yarzin Sella, we make sure to provide our clients with a variety of plant-forward solutions to allow them to make better choices for the planet as well as for the health of their employees.

Tasty vegan dishes

The chefs at Yarzin Sella specialize in creating delicious and sustainable “plant-forward dishes.” 

Our chefs are experts at taking humble vegetables and making them the stars of a world-class dish. Moreover, they can turn those humble veggies into numerous dishes that appeal to a variety of palettes. This is critical when creating a substantial, yet tasty menu, all while remaining lean and sustainable. By reprogramming the way you think about the primary ingredients, you can reduce the number of animal proteins and make your food more sustainable – and healthier too.


Tiny. Green. Powerful. Tasty. 2021 was all about plant-based, sustainable food and one of its major trends was Mankai. The tiniest vegetable in the world, yet one of the most powerful. Mankai, a high-protein form of the aquatic plant duckweed and contains the most essential nutrients, complete with B12 and iron. Mankai is produced in sustainable facilities that conserve water, are energy-efficient, and are pesticide-free. Yarzin Sella chefs use this amazing vegetable to make nutritionally-balanced, plant-forward dishes for our clients.

Plant-forward dishes

Our chefs love to surprise our clients and come up with innovative ways to cook with less meat. They take traditionally meat-based dishes and create recipes that require significantly less meat but are just as tasty! By utilizing veggies and legumes like mushrooms, carrots, and chickpeas, our chefs decrease the amount of meat traditionally used by at least 50%. Whether it’s a bolognese sauce, hamburger patties, or beef bourguignon, our clients prefer these healthier and sustainable options.


Insects were consumed in ancient cultures, and to date, more than a quarter of the world’s population eats insects. Not only are they super nutritious, but they also leave a low carbon footprint. Unlike traditional agriculture, insect breeding doesn’t require too many natural resources such as water and land. Grasshopper powder has is growing to become more popular and can be added to cakes, cookies, or energy balls as a sustainable protein source. 

Education is Key. We believe that our place is to provide our clients with all the facts. Our clients are hungry to learn more about where their food comes from, what’s in it, and how to decrease their carbon footprint. We provide educational opportunities through workshops, webinars, lectures from industry leaders, and even farm-to-table tours.

Join Our Newsletter

Keep up with our latest stories