Desserts give users an opportunity to satisfy their sweet tooth while providing nutritional value and a sense of satiety. Sometimes, they are also an opportunity to complete the meal. In addition, they prevent food waste. For example, using leftover bread for bread pudding or overripe bananas for muffins is a great way to prevent food waste and serve a delicious dessert. Sustainable desserts also have minimal packaging. They are made from whole ingredients, have limited amounts of added sugar, and are a good source of nutrients.

How can I change?

Sustainable desserts typically have good nutritional value. They are made from whole ingredients, have limited amounts of added sugar, and are a good source of nutrients.


In-season regional fruit
strawberries, blueberries, gooseberries, apples, etc.
Imported fruit, when out of season
bananas, oranges, mandarins, pineapples, etc.
homemade mousse and pudding
Homemade baked goods
bread, cookies, cakes, pastries, etc.
Ready-made processed desserts
Powdered puddings, cake mixes, frozen desserts


Highlight the seasonality of local fruits! Serve fruits during their peak season: this is when they are most visually appealing and taste the best.

Slice a variety of fruits to create fruit cups, or serve at a fruit salad bar with yogurt and granola options to make parfaits.

Instead of using refined sugar, try using local maple syrup or honey (replace 1:1). This also reduces the amount of liquid needed in your recipe.


Grilling fruits is a great way to bring out caramelized flavour from natural sugars.


  • Organic farming keeps soil healthy by not using synthetic fertilizers, preventing erosion, and enhancing nutrient and water absorption capabilities.
  • Fresh fruits in season. If unavailable or out of season, consider frozen alternatives from regional suppliers when possible.
  • Minimal packaging or recyclable packaging.
  • Simple ingredients: whole grains, fruits, whole milk products, and oil.
  • Recipes with more fibre and protein, and less sugar.

Did you know

Vary the classic oatmeal with different grains (buckwheat, spelt, quinoa, etc.).

In recipes, use silken tofu, ground flaxseed, or chia instead of
eggs; replace refined sugar with pureed dates.

Recipe idea!

Discover our applesauce with chocolate crunch!

Download the recipe


See our appendices for more information on the desserts chapter

Download appendices


Choose sustainable desserts

Download Chapter 8: Desserts

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

Condiments, seasonings, sweetners and fat