As part of our commitment to reducing our carbon emissions, Restaurant Mille Fleurs will be taking part in the global initiative ‘Meatless Mondays’, alternatively presenting our guests an exciting a la carte choice of fusion vegetarian dishes prepared by Chef Melvin Laidlaw that are sourced locally and according to season.
The United Nations’ Food and Agriculture Organization estimates the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions that are accelerating climate change worldwide . . . far more than transportation. And annual worldwide demand for meat continues to grow. Reining in meat consumption once a week can help slow this trend.
For example producing 1kg of beef results in more CO2 emissions than going for a three-hour drive while leaving all the lights on at home with a warming potential equivalent to 36.4kg of carbon dioxide, scientists from Akifumi Ogino at the National Institute of Livestock and Grassland Science in Tsukuba, Japan.
The water needs of livestock are tremendous, far above those of vegetables or grains. An estimated 1,800 to 2,500 gallons of water go into a single pound of beef. Compare this to tofu produced which requires 220 gallons of water per pound.
Here are some of the vegetarian seasonal main course examples that you’ll be able to enjoy whilst dining at Mille Fleurs, all which utilise artisan products from our local independent suppliers:
Callaloo & Feta Cheese Quiche | Ackee, Callaloo and Egg noodles in a Coconut Sauce | Tofu Balls with White Wine Sauce | Spicy Okra & Tomato with Yoghurt | Herb pancakes filled with Ratatouille & Feta Cheese |Home Made Pasta with a spicy pumpkin Sauce | Stir Fried Callaloo with Garlic, Breadfruit & Peanuts | Ackee Soufflé with a creamy Thyme Sauce | Pasta Paradise | Herb Pancakes Filled with Ratatouille and Feta Cheese | Peanut noodles with Ginger Vegetables and Tofu Breadfruit Croquettes, Sauté Callaloo, Orange Glazed Carrots.