As autumn settles in, it’s hard to miss the pull of pumpkin-flavoured treats.
From pumpkin-spiced lattes to comforting soups, pumpkins have become the go-to cosy symbol.
But alongside the rise of these delicious seasonal favourites comes an often-overlooked issue: pumpkin waste.
Halloween, in particular, sees millions of pumpkins carved, (over 12 million!) displayed, and then discarded across the UK.
However, cafes, restaurants, and takeaways have a unique opportunity to tap into the popularity of pumpkin-flavoured products while also playing their part in reducing waste.
By embracing a circular economy mindset, food venues can make the most of pumpkins this season, ensuring that every part of this versatile vegetable is put to good use.
Table of Contents
- The Popularity of Pumpkin-Spiced Everything
- The Problem of Pumpkin Waste
- Zero-Waste Pumpkin Ideas for Food Venues
- On-Trend Pumpkin-Themed Ideas for Menus
- Sustainability: A Growing Customer Priority
- Conclusion
The Popularity of Pumpkin-Spiced Everything
There’s no denying the appeal of a pumpkin-spiced latte on a crisp autumn day!
It’s one of the most iconic flavours of the season, symbolising the shift to colder weather, festive anticipation, and everything comforting.
From coffee chains to local cafes, pumpkin-flavoured drinks and desserts are consistently top sellers during autumn.
But it’s not just about the drinks.
Restaurants and takeaways are also incorporating pumpkin into everything from soups to salads, pasta dishes to puddings.
This seasonal trend not only excites customers but also boosts sales, with many eagerly awaiting the return of autumnal menus.
The Problem of Pumpkin Waste
While the popularity of pumpkins in food and drink has soared, there’s a darker side to the story.
Each year, over 8 million pumpkins are thrown away in the UK after Halloween, contributing to an immense amount of food waste.
Many of these pumpkins are carved into lanterns for decoration, with their flesh and seeds discarded.
And that’s without even considering the leftovers from food venues that don’t make full use of the pumpkin in the kitchen!
For cafes, restaurants, and takeaways, this waste represents a missed opportunity.
Pumpkins are an incredibly versatile ingredient, offering endless potential beyond just a few key menu items.
By adopting a more sustainable approach, food businesses can not only minimise waste but also appeal to the growing number of eco-conscious consumers.
Zero-Waste Pumpkin Ideas for Food Venues
When it comes to reducing pumpkin waste, food venues have a huge advantage: the ability to utilise every part of the pumpkin. Here are a few creative ways to ensure no part goes to waste:
- Pumpkin flesh can be used in soups, pies, curries, and even pumpkin-spiced lattes.
It’s a rich, nutritious ingredient that pairs beautifully with both sweet and savoury dishes.
- Pumpkin seeds are a hidden gem.
Roasted pumpkin seeds make for a great snack or can be added to salads, baked goods, or as a crunchy topping for soups.
- Pumpkin skin may not sound appetising, but it can be used in broths to add flavour, or it can be composted to reduce waste.
- Leftover pulp from juicing or cooking can be repurposed in smoothies, breads, or even dog treats! This ensures nothing is wasted.
Incorporating these practices not only helps the environment but can also lead to exciting new menu items that customers will love.
On-Trend Pumpkin-Themed Ideas for Menus
Autumn is the perfect time to get creative with your pumpkin-themed offerings.
Here are a few ideas for seasonal, on-trend pumpkin dishes that will appeal to your customers:
- Pumpkin-spiced baked goods: Think muffins, cakes, and scones, all with a hint of cinnamon and nutmeg to capture that warm, autumnal flavour.
- Pumpkin-flavoured drinks: Beyond the classic pumpkin-spiced latte, try offering pumpkin-spiced cold brews, teas, or even cocktails for a twist on the trend.
- Savoury pumpkin dishes: Pumpkin ravioli, pumpkin risotto, and roasted pumpkin salads are all hearty, seasonal dishes that make great use of this ingredient.
To make the most of these autumnal items, consider offering a limited-time menu or packaging your pumpkin-themed products in eco-friendly packaging to align with sustainability trends.
Sustainability: A Growing Customer Priority
Sustainability isn’t just a buzzword anymore; it’s a core value for many consumers.
More than ever, customers are choosing to spend their money at businesses that align with their environmental values.
By reducing pumpkin waste and incorporating sustainable practices, cafes, restaurants, and takeaways can attract eco-conscious customers while also contributing to a healthier planet.
For example, businesses that compost their pumpkin scraps or partner with local composting services not only reduce their carbon footprint but also support a circular economy.
It’s these small steps that can make a big difference and show your customers that you’re serious about sustainability.
Conclusion
The pumpkin season offers food venues a wealth of opportunities to get creative and engage customers.
By embracing the trend of autumnal, pumpkin-flavoured products while also committing to reducing waste, cafes, restaurants, and takeaways can lead the charge in promoting sustainability and working towards a circular economy.
Not only will you be delivering delicious, on-trend menu items, but you’ll also be doing your part for the environment – a win-win for businesses and customers alike!
