Alberto Landgraf to Release Oteque Cookbook with Carbon Footprint Data for Every Recipe in World First

Key Takeaways

• Oteque cookbook lists carbon footprints for 78 recipes.
• Collaboration with Reach Eat provides quantified environmental data.
• Chef Landgraf blends Brazilian and Japanese culinary traditions.
• Book priced at £44.95 (~$57) launches April 2026.
• First global cookbook to embed recipe-level sustainability metrics.

Summary

Brazilian chef Alberto Landgraf will publish *Oteque* in April 2026, a hardcover cookbook that uniquely includes carbon‑footprint data for each of its 78 recipes. The environmental metrics were calculated with sustainability consultancy Reach Eat, making it the first global culinary title to quantify recipe‑level impact. The book, priced at £44.95 (approximately $57), showcases the chef’s modern Brazilian‑Japanese cuisine that has earned Oteque two Michelin stars and a place on the World’s 50 Best list. It aims to bring transparency to both professional and home cooking decisions.

Pulse Analysis

Sustainability has long been a buzzword in the restaurant world, yet quantifying the environmental impact of individual dishes remains rare. *Oteque* breaks that barrier by embedding carbon‑footprint metrics directly alongside each recipe, offering readers a data‑driven lens on the climate cost of their culinary choices. This approach not only fills a gap in mainstream food publishing but also aligns with growing consumer demand for transparent, science‑backed information about the products they consume.

Alberto Landgraf, a physicist‑turned‑chef, leverages his multicultural heritage to craft a menu that fuses Brazilian ingredients with Japanese precision. His Rio‑based restaurant Oteque, a two‑star Michelin establishment, has become a benchmark for contemporary Latin American cuisine. Partnering with Reach Eat, a consultancy specializing in food‑system analytics, Landgraf translated his menu’s complex supply chains into clear emissions figures. The resulting cookbook serves as both a culinary guide and an educational tool, illustrating how high‑end gastronomy can coexist with rigorous environmental stewardship.

The broader implications extend beyond the kitchen. As chefs and publishers adopt similar data‑centric models, the industry could see a shift toward carbon‑aware menu design, influencing sourcing decisions and consumer behavior. Home cooks, armed with tangible footprint numbers, may opt for lower‑impact ingredients, driving market demand for sustainable produce. Ultimately, *Oteque* could catalyze a new era where sustainability metrics become a standard component of culinary storytelling, reshaping the economics of food production and consumption.