Ourhome Enhances Eco-Friendly Menus... "Expanding Cafeteria Meal Planning"

Presenting 6-Step Diet Plans for Different Types of Vegans

Ourhome announced on the 29th that, as part of strengthening ESG (Environmental, Social, and Governance) activities, it will advance eco-friendly meal plans for workplace cafeterias and expand the composition of these menus.

6-step vegan diet exhibited at the 'Low Carbon Diet Exhibition' held on the 8th at the employee cafeteria of Bundang CHA Hospital in Seongnam-si, Gyeonggi-do
[Photo by Ourhome]

Since 2021, Ourhome has been conducting an environmental protection campaign called "Gachiitgo (Gachi EAT GO)" through meal plans to spread eco-friendly food culture in daily life and convey the value of environmental protection. In addition, the company has advanced its menu to help customers improve their perception of vegetarianism and accumulate positive experiences so they can enjoy eco-friendly meals without burden.

Ourhome has segmented vegetarianism, recognized as a representative low-carbon diet, into types and composed menus accordingly. The six stages selected range from the lowest level allowing meat consumption depending on the situation, called 'Flexitarian,' to 'Polo Vegetarian,' which includes dairy products, eggs, fish, and chicken; 'Pesco Vegetarian,' which consumes fish and seafood; 'Lacto-Ovo Vegetarian,' which allows dairy products and eggs; 'Ovo Vegetarian,' which allows only eggs; and the fully vegan 'Vegan,' developing customized menus for each.

On the 28th, Ourhome held its first low-carbon diet exhibition at the employee cafeteria of Bundang CHA Hospital in Seongnam, Gyeonggi Province, receiving great response. The exhibition featured a total of six menu items: ▲Couscous Plate ▲Chicken Ratatouille Pasta ▲Shrimp Burger ▲Bibim Naengmyeon and Vegan Dumplings ▲Tofu Katsu Vegetable Rice Bowl and Fried Egg ▲Bibimbap and Vegan Tteokgalbi. The menus introduced at this exhibition are planned to be included twice a month in the lunch menu at Bundang CHA Hospital’s employee cafeteria from July to September for three months. Afterward, following customer satisfaction surveys and menu improvements, they will be applied to workplace cafeterias nationwide.

Along with this, Ourhome will conduct a leftover reduction campaign at Bundang CHA Hospital. They will recruit 100 participants on a first-come, first-served basis for the ‘Leftover Reduction Joint Practice Group,’ where participants will measure and record leftovers after meals for 12 weeks. The purpose is to check individual eating habits and reduce leftover food to decrease food waste emissions.

Jihyun Jeong, Ourhome’s hospital manager, said, “We have advanced cafeteria menus to provide customers with positive experiences of low-carbon diets in daily life and to spread eco-friendly food culture. Moving forward, we plan to continuously prepare eco-friendly campaigns that can expand the value of customer health and environmental protection, not only through meal plans but also through other initiatives.”

This content was produced with the assistance of AI translation services.