Biodiversity on the plate: celebrating World Wildlife Day with aromatics
World Wildlife Day
Celebrated annually on 3 March, World Wildlife Day is a global call to protect our planet’s rich biodiversity. In 2026, the focus turns to medicinal and aromatic plants – species that support not only ecosystems, but human health and wellbeing.
allmanhall believe that the same diversity that sustains wild habitats should also be celebrated in the food we source, prepare and serve every day.
In 2026, the global spotlight turns to medicinal and aromatic plants. While your initial thought might be “…but we never use medicinal and aromatic plants in our cooking”, take a closer look at the vegetables and herbs in your kitchen, and there they are!
Aromatic plants are those traditionally recognised as the vegetables and herbs that add flavour and aroma to a dish. Interestingly, in the context of herbal medicine, the term herb is often used broadly to describe any plant or plant part – including leaves, roots, flowers, and seeds – that has supportive, nourishing, or healing qualities.
Focusing on these humble (and cost-effective) ingredients for World Wildlife Day gives catering and foodservice teams the opportunity to be part of a powerful shift: towards more diverse, more resilient, and more health-supportive menus.
What are aromatics?
Have you ever noticed how many recipes start with cooking onions and garlic in oil before moving on to the next step? How stock and broth recipes always seem to include onions, carrots and celery? There’s a good reason for this: these vegetables are aromatics. When cooked together, these ingredients help create layers of flavour in your dishes.
Commonly used aromatics include leeks, onions, carrots, and celery, but the list goes on. Fennel, garlic, lemongrass, ginger, spring onions, spicy chilli peppers or bell peppers, basil, rosemary, thyme, parsley, and peppercorns are all aromatic ingredients.
They’re not only flavour enhancers – many have long histories of use in traditional medicine, and modern science backs up their nutritional and functional benefits…
Onions have been used in folk medicine for the relief of coughs, colds, and catarrh for decades. During the 1918 influenza pandemic, people were advised to place sliced or whole raw onions around the house or in the sickroom to absorb the virus from the air. Now, studies support the fact that onions may have valuable antibacterial properties.
Garlic is used by herbalists as an anti-fungal and bactericide and is said to lower blood cholesterol and blood pressure and even prevent the common cold.
Leeks, like other members of the allium family, may have a connection with a lower risk of certain cancers. Cancers of the prostate, stomach, colon, and oesophagus are rarer in those who consume a lot of garlic, shallots, chives, onions, and leeks. Researchers think that the antioxidants in allium vegetables repair damaged DNA.
Basil is a great source of beta-carotene, the substance your body converts into vitamin A. It is a powerful antioxidant that protects your cells from potential damage caused by metabolic by-products, known as free radicals. A sufficient intake of beta-carotene helps to protect your tissues and is important for healthy vision. Basil also contains flavonoids, a type of antioxidants that have been shown to increase your cells’ defences against damage.
Oregano is packed with antioxidants, including carvacrol and thymol, which help combat oxidative stress and inflammation, and have natural antimicrobial effects, making it effective against certain bacteria and fungi. It is also high in vitamin K, which ensures healthy blood function and helps to maintain bone health.
Rosemary has anti-inflammatory effects and promotes good gut bacteria so it’s certainly beneficial for your digestive health. Modern studies revealed that rosemary, traditionally known as the herb of remembrance, may have positive effects on our mental and cognitive health. Regular consumption, such as drinking tea made from rosemary leaves or even inhaling rosemary aroma (from fresh leaves or essential oil), can help to lower anxiety levels, improve sleep quality and boost your memory, mood, and ability to concentrate.
Chef tip: Freeze herbs in ice cube trays with a little oil or vegetable stock – perfect for flavouring soups, stews, and sauces while preserving their nutrients.
Aromatic plants and pollinators
Many of the aromatic plants we rely on for flavour also play a crucial role in nature. When allowed to flower, herbs such as thyme, oregano, rosemary, basil, and chives become valuable sources of nectar and pollen for bees, butterflies, and other pollinating insects. These pollinators are essential to healthy ecosystems and global food production, yet their populations are under increasing pressure from habitat loss, pesticide use, and climate change. Supporting pollinators doesn’t always require large-scale interventions.
Catering and foodservice teams can make a difference by:
- Choosing suppliers that grow herbs using pollinator-friendly practices
- Favouring seasonal and outdoor-grown crops
- Allowing a small proportion of on-site herbs to flower can all make a difference
On World Wildlife Day, it’s a timely reminder: protecting pollinators helps protect biodiversity – and in doing so, protects food security. The two are inseparable.
Biodiversity begins in the kitchen
Our previous blogs also explored the vital role of biodiversity in food security:
These insights highlight the interconnectedness between healthy ecosystems and secure food systems. World Wildlife Day provides the perfect opportunity to connect that big-picture thinking with your day-to-day sourcing and menu design.
Transparency and traceability
True sustainability requires transparency. Choosing aromatic herbs grown responsibly is not just about biodiversity. It’s about knowing where ingredients come from, how they’re grown, and who is impacted.
A transparent supply chain supports environmental, social and governance (ESG) goals – from ethical sourcing to biodiversity protection. Read more about this in our blog: A transparent food supply chain: your path to ESG success.
30 plants a week: a practical target for health and the planet
Nutritionists often recommend 30 different plant-rich foods per week to support gut health, dietary diversity, and chronic disease prevention.
Aromatic vegetables and herbs are an easy and cost-effective way to reach that target (although herbs only count as a quarter of a point, due to the smaller quantities consumed).
Consider:
- Using a base of onion, carrot, celery, and leek instead of just onion to boost vegetable content
- Adding herbs to marinades, soups and dressings
- Featuring fresh garnishes such as parsley, chives or coriander on your dishes
- Growing kitchen herbs on site as an educational and sustainable initiative
Not only does this enhance flavour and reduce the need for added salt or sugar, but it also helps build resilience into our food habits and reduces reliance on ultra-processed flavourings.
An easy way to add even more plants to your dishes is to use allmanhall’s Hero Recipes – delicious, nutritious, and cost-effective!
Procurement and menu planning: the bigger picture
The sourcing choices catering teams make can directly impact biodiversity. allmanhall’s expert food procurement service supports clients to:
- Choose suppliers and providers who prioritise ethical and sustainable growing practices – look for accreditations and ratings from independent bodies such as EcoVadis
- Build seasonal, plant-rich menus that reflect agricultural biodiversity
- Educate catering teams on the nutritional and environmental value of menu diversity
This aligns with the growing global recognition that food systems must support both human health and planetary boundaries. World Wildlife Day’s focus on plants that nourish and heal is a powerful metaphor for how foodservice can do the same.
In summary
This World Wildlife Day, we’re encouraging our partners and catering teams to:
- Celebrate biodiversity in the kitchen
- Harness the power of aromatic plants
- Make ethical procurement choices that support sustainability and health, with a clear understanding of your supply chain.
Biodiversity starts on the land, but it ends up on our plates. World Wildlife Day provides an opportunity to remind yourself to cook, source, and serve with the planet in mind.