Menus at COP will be affordable and with a strong focus on sustainability Eighty percent of food to be served at conference will be seasonal and sourced fr om Scotland Sustainable measures at the heart of approach COP26 delegates will be served sustainable, locally-sourced food at the upcoming climate summit in Glasgow, the UK confirmed today. Overall, 95 percent of the food will be from the UK, largely sourced from Scotland, and be seasonal. This will put sustainability at the heart of catering for the summit, reducing emissions and promoting environment-friendly food production. COP26 will set an example for other large-scale international events, in terms of food sourcing, by taking a number of measures to ensure a sustainable approach: Ingredients will be replicated across the conference’s menus to ensure produce can be repurposed for other meals, if necessary, to avoid food waste. The cups used to serve drinks will be reusable and it is estimated that this approach will save up to 250,000 single use cups. Suppliers are setting high standards for sustainable food production, from Edinburgh’s Mara Seaweed, which is abundant and entirely sustainable and does not require fertilizer, fresh water or soil to grow, through to Benzies carrots and potatoes who use wind turbines to power their cool storage, biomas to provide heating and actively recycle the water they use. https://www.gov.uk/government/news/cop26-sources-80-of-food-from-scotland-for-its-sustainable-menus