MasterChef is very strict about how we source the ingredients we use and also how much we buy.
When sourcing ingredients, we do so with regard to the current best practice on sustainability – and we ask all contestants when planning their menus to do so too.
In particular, they are asked to only order the quantity of ingredients necessary to make the required number of plates of food and to take into account the current guidelines on sustainable product sourcing.
Sourcing
We only source ingredients reputable sources with transparent supply chains. In particular:
Fish and Shellfish - we ask that all contestants consult the most recent guidelines from marine conservation organisations when using fish or seafood in their menus.
Game is only sourced in the correct season from reputable butchers.
Veal - we only cook with RSPCA-assured British rose veal - a by-product of the dairy industry.
In addition, in line with government guidelines we do not allow the cooking of live animals – including lobster/crabs/langoustines/octopus.
Food Waste
We also have a strict protocols around food waste. In addition to trying to reuse ingredients where practical across multiple challenges we:
- Buy in bulk and reuse/restore all dry goods.
- Freeze or refrigerate what perishables we can as soon as practical for later use. We have large commercial refrigerators for use off the kitchen studio so that ingredients can be kept fresher for longer.
- Anything else, like leftover fruit and veg, we donate to the local food charities or food banks closest to our location.
- Other leftover organic waste is composted and we have an extensive waste management system to recycle whatever we can.
We understand viewers concerns around food waste and we regularly set challenges around using leftover ingredients. Our judges look very harshly upon blatant ingredient and food waste – as this is not a practice tolerated in the professional food industry.
