Condiments, seasonings, sweetners and fat


Condiments are a way to add flavour to your prepared meals! Sustainable condiments, seasonings, sweeteners, and fats are local products which support local economies, are created with whole ingredients and minimize waste. Using a variety of these products also moves away from reliance on the production of staple products such as salt and pepper, thereby encouraging a diversity of crops grown sustainably, globally.

How can I change?

Small amounts can enhance synergistic nutrient properties that may not be found in prepared meals. It also widens the taste palate of your clientele.

Condiments, seasonings, sweetners and fat

Herbs and spices
mint, nettle, sorrel, willow, coriander, dill seed, mustard, basil, cumin, etc.
Salt and alternatives
nutritional yeast, salt: table salt, sea salt, kosher, rock, black
Sugar syrups
maple syrup, honey, agave, corn syrup
Sugar and alternatives
White sugar, brown sugar, stevia, coconut sugar palm, sugar palm, sucralose, aspartame, etc.
Flavoured spreads
fruit jams and jellies, nut butters
Oils, butters, margarines
canola, sunflower, soybean, olive, peanut, coconut, palm oil
ketchup, mustard, soy, liquid aminos, tamari, teriyaki, hot/spicy, fish
Pickled and fermented condiments
miso, pickles, pickled onions, relish, kimchi


Make your own condiments. This allows you to control the salt or sugar content. In addition, making your own significantly reduces the energy use for manufacturing and storage compared to mass-produced quantities.

Buy in bulk and refill rather than purchasing individual plastic packets.


Prefer oil with unsaturated and monounsaturated fat content. Butter has a much greater environmental impact than
margarine. This is largely because cows produce large amounts of methane, a greenhouse gas.


  • Choose regional suppliers from nearby provinces and states. Look for certifications and labelling on imported products.
  • Choose expeller or cold-pressed oils. Common oils are extracted from seed using solvent. Although this compound degrades rapidly and has low bioaccumulation potential, it can still pose a risk to the aquatic environment.
  • Buy in bulk and refill rather than purchasing individual plastic packets.
  • Avoid long ingredient lists with additives and preservatives.
  • Moderate salt intake. Salt is essential to the diet as an electrolyte in the body. However, overconsumption of salt can lead to increased incidence of cardiovascular problems.

Did you know

Nutritional yeast is a species of yeast grown for its nutty, cheesy taste. When fortified, it is a great source of protein, B vitamins, and trace minerals.

Serve with reusable tools: avoid plastic straws; instead of plastic coffee stirrers, offer lengths of uncooked flat pasta such as fettucine.

Recipe idea!

Discover our pickled beets!

Download the recipe


See our appendices for more information on the condiments chapter

Download appendices


Choose sustainable condiments

Download Chapter 9: Condiments

Download the guide

This document aims to support the creation of sustainable menus in the food service sector, a step by step approach. It offers relevant tools to reduce the environmental impact of the food served and contribute to socio-economic development.

Next chapter

Beverages and snacks