The chefs at MCH have undergone a masterclass focusing on the use of legumes. As a result, they have increased their legume purchases for cooking more than tenfold — from 51 kg in 2023 to an impressive 647 kg by November 2024. Instead of using just two types of legumes, they now incorporate 15 different varieties.

Classic Dishes with a Twist

MCH has implemented several new initiatives featuring legumes. At least two types of legumes are always included in the salad bar, and “hidden” legumes are added to dishes where they complement the flavour without altering the taste experience. For example, in stews like chilli con carne and the classic lasagna, half of the beef is now replaced with beans and lentils. In the potato salad, fava beans have been introduced as an alternative to potatoes, which has been surprisingly well-received. Legumes have also found their way into baking, with MCH experimenting with delicious confections like marzipan cakes and cream puffs made from legumes.

For now, these efforts primarily take place at Restaurant Corner, which caters mostly to employees, but exhibitors and visitors can also enjoy these offerings during event days.

Part of the E.A.T. Project

MCH participated in the legume-focused masterclass as part of the E.A.T. – Eating and Tourism project. The workshop emphasized the use of legumes, providing kitchen staff with new knowledge, inspiration, and practical methods for incorporating legumes into their dishes. Additionally, the session highlighted the environmental and health benefits of using legumes. This masterclass was a key element in MCH's efforts to promote green initiatives and enhance their kitchen staff’s skills in sustainable cooking.

Following the masterclass, Chef Ghita volunteered to become the venue's “Green Chef,” much to the delight of Kitchen Manager Dennis Sonberg. Ghita has taken responsibility for integrating these initiatives into daily operations (even during busy periods) while experimenting with ingredients to ensure MCH's cuisine continues to evolve in a sustainable direction. For instance, all vegetable scraps and meat trimmings are now used to make stock, and leftover rye bread is repurposed for dough and traditional Danish øllebrød.

The current focus is on reducing meat consumption, with a particular emphasis on protein alternatives. Shortly, MCH hopes to introduce one meat-free day per week but is careful to implement changes at a pace comfortable for both staff and guests.

Learn more about how MCH incorporates sustainability into its food offerings here.

Why Choose Legumes?

According to Concito’s Climate Database, legumes have a low climate footprint. They emit just 1–3 CO2 equivalents per kg, compared to beef, which has an impact of 31–152 CO2 equivalents per kg. The difference is substantial, making legumes a compelling alternative to meat.

Legumes are also highly nutritious and rich in protein, iron, and zinc. The Danish Official Dietary Guidelines recommend eating about 100 grams of cooked legumes daily, including options like:

Looking for tips and inspiration to incorporate more legumes into your professional kitchen? The Danish Veterinary and Food Administration offers useful insights here.