COP26 menu: Glasgow's feeding 10,000 delegates a day

Fortunately, Scotland has one of the best natural larders in the world and hundreds of budding young chefs with the skills to turn out an impressive menu.

But flavour isn't the only thing catering services at the COP26 blue zone have to be concerned about.

Organisers have spent more than two years devising dishes that have a low carbon footprint and sustainable ingredients.

Yesterday the Glasgow Times was invited onto the SEC campus to sample some of the food that will be served up to everyone from Barack Obama and US President Joe Biden to Greta Thunberg and Boris Johnson.

Kevin Watson is Business Director at SEC Food, COP26’s catering partner, and has spent the past two and a half years working on the food strategy for the climate summit.

As well as ensuring food is sustainable, locally-sourced and low carbon, there is also a broad range of dietary and religious needs to take into account.

Plus the small matter of the blue zone - the heart of the summit - expecting to serve around 10,000 people a day over the fortnight.

Kevin said: "For us it was about focusing on a strong theme of local and seasonal produce and focusing on the fact this is an event in Scotland and we have to showcase what Scotland has to offer.

"And what we've done is take a plant-forward approach to reducing the amount of meat-based protein in each dish.

"So while there is a plant focus on the menu, we're still showcasing Scottish beef, fish and chicken to a global audience."

More than 95% of the produce being used is from the UK and more than 80% has been sourced from within 100 miles of the SEC.

This includes carrots from Ayrshire farms and morning rolls from Glasgow's McGhee's bakery. 

Chef Graham Singer has travelled the length and breadth of Scotland to find companies that fit the sustainability and quality requirements of catering COP26.

He talks about three of the companies providing produce for feeding the world leaders: Amity seafood, from Peterhead, which he says has the best sustainable seafood in Scotland; Benzies potatoes from Aberdeenshire; and Edinburgh-based Mara seaweed, which Graham calling seaweed "the most sustainable product on the planet".

Each firm has been chosen for its commitment to the environment and having innovative practices in place. 

Meat has a higher carbon footprint than vegetables so in dishes where meat is being used, Graham has looked to replace as much meat-based protein with plant protein as possible.

The carbon emission created by every dish is listed on the menu to help diners make the most sustainable choices.

In the kitchen, Graham has worked to almost eliminate food waste. 

And organisers are serving all hot and cold drinks in a reusable cup - which will save 250,000 cups going to landfill.

Kevin said: "It is all about educating people and then enabling people to make the right choices."

There will be between 700 and 800 staff working in catering every day and Graham is particularly proud to be working with the chefs of the future, apprentices and students from local colleges.

Graham, from Aberdeen, did his own apprenticeship at the St Andrew's Old Course Hotel before enjoying a career working in Bermuda and the Caribbean. 

He said: "What has made it so exciting for me is looking back over my career I've met some great chefs who were inspirational to me and took me under their wing, and what this conference has allowed me to do is to take the younger generation and help to develop and nurture them.

"To be able to work during COP26 with a number of apprentices, a number of colleges and to be really able to take those individuals and pass on my knowledge is just phenomenal.

"What makes it special is that when you look at a youngster and you see their eyes light up we know what we've got.

"Chefs are blessed in a lot of ways and the reason we're blessed is because you know that in the moment you produce food we can bring a smile to a person's face.

"No matter in that moment, if it's a sad or a happy moment, we can make everlasting memories when we put that food on that table.

"And for me, that's what COP26 is about. The food delegates will try, I hope they can go away and remember the ingredients and the incredible produce from Scotland.

"Covid has been one of the hardest time the industry has ever experienced and it's now time for us to support the younger generation and pass on our skills so they can take them on."

While there will be some opening night nerves from the catering team, Graham says he wants to 'make Scotland proud'. 

He added: "This is by far one of the most important things I've done in my life. 

"There are 147 world leaders coming at the one time - I'll never top that.  

"We're proud people and we want to make Scotland proud."