How do you feed nearly 10,000 hungry delegates a day while trying to create a menu that is not only tasty but is also low carbon and sustainable?
That was the challenge put to the catering team at COP26 - the world climate conference that is set to take place in Glasgow on October 31 - nearly two years ago as they geared up for the task of feeding world leaders and climate activists from around the globe.
Well, according to top Scottish chef Graham Singer and SEC director Kevin Watson, who are behind the new menu, you team up with top Scottish suppliers like Mara Seaweed and Amity Seafood to ensure 80% of your ingredients come from within 100 miles of the venue and you focus on being plant-forward.
A further 15 percent of this menu will then be made up using suppliers from across the UK, meaning 95% of the food on offer will be created using UK ingredients.
With each dish neatly calculated to reduce as much carbon emissions as possible, were they able to retain the flavour we've come to expect from top Scottish cuisine?
The answer, unsurprisingly perhaps, with such a top team of chefs and suppliers, is yes.
Here are my thoughts on some of the tasty dishes and green gastronomic delights in store for those who will be eating in COP26's Blue Zone during to 12-day international event.
Fish and Chips
Where else would I start?
The haddock supplied by top seafood specialists Amity is coated in an amazing (and deliciously crunchy) batter created by the famous Bay Fish and Chips in Stonehaven for that extra hit of expertise in sustainability.
The chips are created using potatoes from Benzies of Turriff and seasoned using that all-important seaweed from Mara.
The verdict? Scottish comfort food at its finest
Plant-based Pastrami with shaved broccoli salad
I'm not a vegan, not even close in fact, but when it comes to plant-based dishes I'm always excited to see how chefs approach creating something that will interest even dedicated carnivores like me.
A great example is definitely this Plant-based Pastrami which had all of the savoury flavour and hits of umami I'd expect from a meat dish - without any of the guilt.
The Verdict? I'll definitely be seeking out more plant-based dishes like this in future.
Bang Bang Cauliflower
Another plant-based dish that I just couldn't get enough of was the Bang Bang Cauliflower.
Chef Graham Singer spoke about wanting to use every part of the vegetable when making dishes and not have to throw anything away.
This roasted and marinated cauliflower heart was a great example of the excellent work they are doing with that.
A brilliant twist on the Chinese classic that left me wanting more.
The verdict? One of my favourite dishes of the day - inventive and filled with flavour and colour.
Poached Scottish Langoustine
Make no bones about it, Scottish seafood for me is the best in the world and it's something of a travesty that we as Scots don't appreciate it more.
Showing the versatility of this incredible food, this poached langoustine was cooked perfectly and was utterly delicious when paired with the spiced tomato aoli.
Langoustines are an underrated ingredient that seems to be appreciated more by the Spanish and the Japanese than us Scots, I'm really happy they've included them in this menu as another great way to show off what Scotland can offer.
The verdict? A cracking flavour combo that really packs a punch.
Poached and Roasted Beetroot Egg Nicoise Salad
This one was the only miss for my particular tastes.
I loved the idea behind this dish, especially the combination of egg and beetroot, but it just didn't grab my attention like the others.
Still a tasty affair but I think I'd be much happier with one of the other dishes first.
The verdict? Not to my taste but brilliantly inventive.
Just a small snippet of some of the dishes on offer, other highlights included the Loch Duart Smoked Salmon and moreish fennel salad.
Overall, I'm left feeling mildly jealous of the delegates and world leaders who now not only get to try to help save the world, but also eat like royalty while doing so.
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