VEGETARIAN
FromRECIPEBOOK

THE ONE GREEN KITCHEN

Contents
Introduction.......................................................................................... 3

ONE-Thousand-and-ONE Nights Aubergines............................ 15

Kitchen Measurements Conversion Table................................... 4

Vegan Rendang.................................................................................. 16

Environmental Policy......................................................................... 5

Visiting the Electric Barge of CTVrede ........................................ 17

ONE Green Kitchen interview with Shunichiro
Mizukami, Managing Director for ONE Europe and Africa ..... 6

Roasted Vegetables.......................................................................... 18

Sticky Tofu Udon................................................................................ 7
U.t.F.O (Unidentified toFu ONE)...................................................... 8
Never-plain Miso Soup..................................................................... 9
ONE Europe & Africa achieve ISO 14001 certification
for landside operations..................................................................... 10

ONE-pot Orecchiette Puttanesca.................................................. 19
ONE collaborates with Paris Optimal Transport
Planning Solution (PARIS) to Optimize a Greener
Inland Supply Chain........................................................................... 20
Go Green Pie....................................................................................... 21
Potatoes Rolled with Vegetables .................................................. 22

Asian Grilled Baguette...................................................................... 11World Clean-up Day.......................................................................... 23

ONE Pot & ONE Pan.......................................................................... 12

Vegan Carrot Cake............................................................................ 24#Growtheseedsofchange................................................................ 13

Porridge “Rafaello”............................................................................ 25

ONE Tomato Salad............................................................................. 14

Acknowledgements........................................................................... 26

Page 2

INTRODUCTION
Over the past year Ocean Network Express Europe and Africa have kicked off the Go Green, Go ONE project. A new“green team” was created to roll out a strategy towards sustainable procurement and operation of our landside activities.
We have developed and implemented an Environmental Management System in order to enhance the environmental
performance of our inland transportation. In order to safeguard the continual improvement of our processes, themanagement system has been ISO 14001 certified. Apart from the structural changes in our processes and operations,
Go Green, Go ONE was also created to raise environmental awareness throughout the business and with our suppliers.
The project encompasses all different kinds of environmental initiatives, ranging from local office enhancements, such as
recycling opportunities, group bonding activities, like beach cleanups, and strategic partnerships with green suppliers.
The ONE Green Kitchen is one of many projects inspired by ONE’s Go Green, Go ONE strategy. Colleagues from our local
ONE offices have collected their favorite sustainable recipes to encourage environmental awareness while embracing thevaried flavors of the two continents. This e-book is a collection of vegetarian, vegan and locally grown or leftover recipes,
that have minimal impact on the environment and maximum taste!
The recipes are marked with the different categories explained below:
Number ofservings

Created with
Leftovers

Locally Grown
Ingredients

Vegetarian
RecipeVegan
RecipeKitchen Measurements Conversion Table
Dried Ingredient Measurements

Liquid Measurements

Cups

Grams

OuncesCups

Milliliters Fluid Ounces

1 tsp

5g

0.17 oz

1 tsp

6ml

0.2 fl oz

1 tbsp15g

0.53 oz

1 tbsp

15ml

0.5 fl oz

1 cup flour

150g

5.3 oz

1/8 cup

30ml

1 fl oz

1 cup caster sugar

225g

7.9 oz

1/4 cup

60ml

2 fl oz

1 cup icing sugar

115g

4 oz

1/2 cup

120ml

4 fl oz

1 cup brown sugar

175g

6.2 oz

1 cup

240ml

8 fl oz

1 cup sultanas

200g

7 oz

CelsiusGas Mark

Oven Temperatures Conversion
Butter Measurements

Fahrenheit

Cups

Grams

Ounces

275°F

140°C

Gas Mark 1

1/8 cup

30g

1 oz

300°F

150°C

Gas Mark 2

1/4 cup55g

1.9 oz

325°F

165°C

Gas Mark 3

1/3 cup75g

2.7 oz

350°F

180°C

Gas Mark 4

1/2 cup

115g

4 oz

375°F

190°C

Gas Mark 5

2/3 cup

150g

5.3 oz

400°F

200°C

Gas Mark 6

3/4 cup

170g

6 oz

425°F

220°C

Gas Mark 7

1 cup

225g

7.9 oz

450°F

230°C

Gas Mark 8

Page 4

Environmental Policy
We, Ocean network Express (Europe) Ltd., recognize the importance of the environmental
concerns which have an impact on all mankind.
Therefore, Ocean Network Express (Europe) Ltd. is committed to take proactive measure tominimize the impact of our activities on the environment, ensuring:• the protection of the environment including prevention of pollution• substantial reduction of CO2 emission intensity• adoption of new energy sources• preservation of biodiversity• environemntal objectives are compatible with the strategic direction and the context
of the company• the integration of the environmental management system requirements into thecompany’s business processes• the use of the process approach and risk-based thinking• the resources needed for the environmental management system are available• the environemental engagement system achieves it’s intended outcomes
We are devoted to fulfil our compliance obligations and continually improve theenvironmental management system to enhance environmental performance.
This is our policy, and together we shall achieve this.
The environmental management system is available to relevant interested parties,
as appropriate.

Shunichiro MizukamiManaging Director
Region Head - Europe and Africa
Ocean Network Express (Europe) Ltd

Page 5

ONE Green Kitchen interview with Shunichiro Mizukami,
Managing Director for ONE Europe and Africa
What’s your favorite vegetarian meal?
I particularly enjoy Indian curries madewith vegetables.
Do you enjoy cooking?
Yes, very much so, but I do not cookcompletely vegetarian dishes. However, I
always try to include a lot of veggies withmy meal. (I look forward to learning more
recipes from this book!)
What is your favorite cuisine?
In China, they serve a hot pot with various
kinds of mushrooms (many different
mushrooms which you have never seen inyour life!). It is very delicious, especially thesoup which is flavoured by many various
mushrooms.
What do you think of eating vegan/vegetarian?
It is not only good environmentally, butalso good to balance your meals with
non-meat dishes and detox the body.
What is your favorite vegetarian
restaurant?
I have not found out yet in London, butthere are Chinese restaurants that cook avariety of completely vegetarian Chinese
dishes. There is a traditional dish for
Chinese monks from ancient days called“Budha’s Delight or Monk’s Vegetables”
and is traditionally made at Chinese
New Year.
What can we learn from Japanese cuisine
in this part of the world?
Japanese food uses fresh ingredients.
What I can recommend is a hot pot
with only Tofu (bean curd), kombu (seacabbage) and vegetables. It warms you up
on cold evenings, especially if enjoyed witha hot sake!
What is “Budha’s Delight” or “Monk’s
Vegetables”?
It is a vegetarian dish made at Chinese
New Year after eating a meat filled feast
the previous day. It was believed thateating a dish full of vegetables would help
purify the individual both spiritually andphysically. The dish is created using a
mix of dried vegetables, edible fungi, tofu
products and fresh vegetables. In Chinesethe dish is known as 羅漢齋 (lo han zai) or
simply 齋菜 (zai choi).

Example of a Chinese mushroom hot
pot which uses an enormous variety ofmushrooms

Page 6

Sticky Tofu Udon
Ingredients

Instructions• 200 g fresh udon noodles

1.

• 180 g smoked tofu

2. Meanwhile, cut the tofu into 1 cm pieces and add them toa small bowl with a bit of soy sauce. Let them sit for
10 minutes.

• 200 g broccoli• 1 carrot (grated)• 100 g green beans• 2 garlic cloves• 1 spring onion (chopped)• soy sauce• potato starch• oil

Cook the udon noodles according to package instructions.

3. Cover the tofu with the potato starch.
4. Heat up enough oil for stir frying in a large pan or wok.
5. Add the tofu and fry until golden brown on all sides (about
6/8 minutes). Once finished, transfer them to a plate andwipe the pan clean.

I am huge fan of udon
noodles and the Asiankitchen in general,so quick lunches with
tofu and vegetables
are my favorite.
Martyna
Gdansk, Poland

6. Heat the pan up again and add the chopped garlic,broccoli, green beans, and grated carrot. Stir fry for a few
minutes until done.
7.

Add the tofu again and add some extra soy sauce. Stir for
1 or 2 minutes to create a sticky sauce.

8. Add the mixture to the noodles and top off with the spring
onion.
Smacznego!

Recipe Origin: Japan

Page 7

U.t.F.O (Unidentified
toFu ONE)Ingredients

Instructions• 250 g fresh tofu

1.

• 2 shitakes

2. Cut the shitakes, carrots, onions and spring onion into tiny
pieces.

• ½ carrot• ⅓ onion• 1 spring onion• 1 tbsp starch• ½ tbsp soy sauce• ½ tsp curry powder• ½ tsp salt
• ⅓ tsp black pepper

Mash the tofu.

3. Mix the vegetables with the tofu and add all otherseasoning ingredients.
4. Knead the mixture and create 3 round balls.
5. Pad the balls into a flat burger shape.
6. Bake the tofu until golden in a pan with the vegetable oil.
7.

This is my first dish tocook for a vegetarianfriend. Tofu was anunfamiliar ingredientfor her, but she wasvery happy to eat mytofuburger!
Su-Young
Rotterdam, the Netherlands

Add salad and bread to your liking.

Eet smakelijk!

• 2 tbsp vegetable oil

Recipe Origin: Korean fusion

Page 8Never-plain Miso Soup
Ingredients

Instructions• 2 tbsp of your favourite miso
paste

1.

• 1 vegetable stock cube
• 1 package of tofu (the softer,
the better)

Smash and peel the garlic, cut it into little chunks.

2. Cut the onion into thin slices. Optionally, cut some chives.
3. Pour some oil into a pot. Once hot, add the onion and garlic(and chives). Let it fry for a moment.

• 2 medium-sized carrots

4. Add 1.5 L of water and wait until it boils.

• ½ leek (or 200 g of napa
cabbage)

5. In the meantime, cut the carrot and leek (or cabbage) into
strips. Add them to the pot.

• 1 onion

6. Add the vegetable stock cube and the miso paste. If the soup
tastes bland, you will need more miso paste.

• 3 garlic cloves• Shichimi seasoning (or red
pepper powder)• 200 g rice

Toppings (to taste)• Chives• wakame seaweed• Furikake

7.

Cut the tofu into tiny cubes and add them to the soup. This isalso the time to add the wakame seaweeds (be careful; they
don’t like boiling temperature and may lose their taste).

8. Serve with rice (ideally, the rice should be on a separate plate).
9. Personally, I recommend adding the two seasonings: shichimi
for the soup and furikake for the rice.

This is a recipe
improvised withingredients from a
local store. It was born
- as many fantastic
dishes - during thedeep pandemic and
now we cook it athome very often. It
warms up and has
a satisfying umami
taste (even though it’svegan!).
Zuzanna
Gdansk, Poland

Smacznego!

Recipe Origin: Japan

Page 9

ONE Europe & Africa achieve ISO 14001 certification
for landside operations
ONE Europe and Africa successfully achieved full ISO 14001
certification for the landside operations of its inland haulage
services in December 2021. The business worked tirelessly
to bring in new processes to enhance its environmental
performance in order to be compliant with the necessary
accreditation. ONE already achieved ISO 14001 for marine
operations back in 2018.
The ISO 14001 certification is a globally recognised credential
which demonstrates an organisation has adopted an approved
environmental management system (EMS) to control theirenvironmental impact and enhance sustainability throughout
their supply chain. This includes not only having systems in placeinternally but also evaluating all suppliers working with ONE to try
to ensure the whole supply chain is green. Europe and Africa is aregion which has a very high level of carrier haulage and the ISO
14001 certification in landside operations complement the robust
environmental standards that the company already adheres to.
In addition to bringing in new processes, the business has
also organised environmental activities for employees, such as
river and beach clean-ups, to encourage colleagues to havea greener mentality and think about their individual impact on
the environment. The new certification demonstrates ONE’s
dedication to reducing their carbon footprint and is part of their
ongoing commitment to reduce their environmental impact on
the supply chain globally.
Page 10

Asian Grilled Baguette
Ingredients

Instructions• 1 baguette1.

• 100 g chili tofu (or naturaltofu)

2. Heat up the olive oil in a pan and fry the tofu on both sides(medium heat).

• 70 g red pepper• 2 or 3 lettuce leaves

3. Cut the baguette in half and warm up in the oven for 3 to 4
minutes.

• 1 tbsp olive oil

4. Mix the soy sauce, mustard, and maple syrup.

• 1 tsp maple syrup

5. Cover the insides of the baguette with sauce and add thelettuce, tofu and red pepper.

• 1 tsp soy sauce• 1 tsp mustard

Cut the tofu into slices of ½ centimeter thick.

Wherever you are,this tofu grilled
sandwich will take you
to wonderful Asian
countries. The tastiest
way to start your day!
MonikaGdansk, Poland

Smacznego!

Recipe Origin: Poland

Page 11

ONE Pot & ONE Pan
Ingredients
One pot• 240 g couscous• 300 ml water• 20 g butter (or vegan substitute)• 1 tsp instant vegetable stock

One panInstructions
1. Boil the water and add the vegetable stock until dissolved.
2. Take off the heat and add the couscous.
3. Add small slices of butter and cover the couscous and let themmelt.
4. Stir to get a fluffy couscous.

• 4-5 tomatoes

5. Cut tomatoes and onions in pieces of half a centimeter.

• 1-2 medium onions• 2-3 spring onions

6. Dice the spring onions but keep the white part separate from thegreen part.

• 2 garlic cloves (crushed)

7. Heat up a large pan with oil and fry the tomato paste for 1 minute.

• 70 g tomato paste

8. Add the onions, the white part of the spring onions and the garlic.

• Vegetable oil• Chili powder• Italian herbs

Toppings (To taste)• Herders cheese (not vegan)• Olives• Mild peppers

My husband and I
did this freestyle,while thinking
what to do with ourleftover couscous.
SylviaHamburg, Germany

9. Fry until onions are shiny.
10. Add the tomatoes and herbs and spices and let them simmer for
5-7 minutes, keeping the lid on. Stir occasionally.
11. Add the green parts of the spring onion and the couscous
immediately after.
12. Stir thoroughly.
13. Add additional topics to your liking.
Guten Appetit!

Recipe Origin: International

Page 12

#Growtheseedsofchange
Go Green, Go ONE is a project that only works if widely supported throughout our organization.
For this purpose, we created an internal communication platform where all employees from Europe and Africa can share“green” activities, experiences, and thoughts. To kick off the project and launch the platform, we sent “seed cards” to all
our employees. These cards are made of recycled paper, with tiny tomato and basil plant seeds embedded in the paper.
Each seed card publicised our message to start the Go Green, Go ONE project and, at the same time, was an invitation tojoin the seed card challenge.
As a result, our internal platform was booming with messages of employees posting pictures of their plant’s progress.
Sanja, located in Gothenburg, was the ultimate winner of the challenge!
We believe a small gesture can motivate people to do great things.

ONE Tomato Salad
Ingredients

Instructions• 400 g cherry tomatoes

1.

• 1 crushed garlic clove• 2 spring onions• 1 shallot• 3 tbsp fresh parsley(chopped)• 80 ml olive oil• 60 ml red wine vinegar

Wash and chop the spring onions, parsley and basil. Mix
the ingredients in a big bowl.

2. Peel the garlic and crush it. Peel the shallot and cut into
thin slices. Add to the spring onions, parsley and basil.
3. Add the olive oil, red wine vinegar, salt and black pepper.
Stir to finish the marinade.
4. Wash the cherry tomatoes and cut them in halves. Add thetomatoes to the marinade.

• 1 pinch of salt

5. Cover and let it rest at room temperature or in the fridgefor 10 minutes.

• 1 pinch of black pepper

Didi yie!

• 1 tsp fresh basil (chopped)

One of my favorite
restaurants in Senegal
makes this amazing
tomato salad, andI’ve been missing
it. So, I decided tolook for the closest
recipe possible,
and... Tadaaaa, I’ve
managed to find it!
Don’t forget, you
can cook this recipewith the tomatoes
and basil from yourgarden!
CecileTema, Ghana

Recipe Origin: French West Indies

Page 14

ONE-Thousand-and-ONE
Nights Aubergines
Ingredients

Instructions

This recipe is one of the most

2 large aubergines

1. Cut the aubergines in half and cover them in salt. Let them sit for
30 minutes.

used in my family when wewant to eat something healthy

2. Preheat the oven to 220º C.

and tasty, and we are already

Salt
Marinade• ¾ tsp mexican spices (mixed)

3. Remove the salt with a paper towel.

• ¾ tsp ground coriander

4. Brush each aubergine with the marinade (save some for the filling).

• ½ tsp paprika powder• ½ tsp ground cinnamon

5. Bake the aubergines for 30-45 minutes (the inside must be tender,
and the top must be golden brown).

• 2 tsp extra virgin olive oil

6. Scoop out the insides of the eggplants and set aside.

Filling

7. Fry the couscous in a pan with a little olive oil (stirring constantly to
avoid burning).

• 165 g couscous• 240 ml water• 165 g canned chickpeas (drained)

8. Turn the heat off and add the boiling water. Cover, and let it sit for
10 minutes.

• 1 roman tomato (diced)

9. Once the water has been absorbed, stir with a fork.

• 1 spring onion (chopped)

10. In the meantime, mix the ingredients for the tahini sauce.

• 1 handful of fresh basil (chopped)• 2 tsp tahini• 1 pinch of salt

11. In a bowl, mix together the couscous, the insides of theaubergines, the chickpeas, the diced tomatoes, the chopped
onions and basil and the remainder of the marinade.

• ½ lime• 1 pinch of pepper

12. Fill the aubergines with the mixture.

• 120 ml yogurt• 1 pinch of cumin

13. Drizzle with the tahini sauce.

Tahini saucebored of soups and salads. My
family is from the South of Spain
and we are used to mixing a lotof Mediterranean and Arabic
recipes.
It’s easy to prepare and all the
ingredients are locally grown.
It’s a great idea when you’ve
got leftovers from a friendly
supper (couscous or chickpeas
stew or even the pico de galloof our tacos). And of course, it’sa nice way to get your children
to eat vegetables.
Ester
Barcelona, Spain

Buen provecho!
Recipe Origin: Morocco

Page 15

Vegan Rendang
Ingredients• 3 shallots

Instructions• 2 garlic cloves

1. Peel the shallots, garlic and ginger, and put them in the foodprocessor (if you do not have one, just cut them into very tiny pieces).

• 4 cm fresh ginger

2. Add the sambal oelek, cashews, turmeric, cumin and coriander.

• 1 tbsp sambal oelek (indonesianchili sauce or paste)

3. Blend to a smooth boemboe (Indonesian seasoning mix).

• 75 g salted cashew nuts
• 2 tsp turmeric

4. Heat up the oil in a baking pan or skillet and bake the boemboe at low
temperature for about 3 minutes.

• ½ tsp ground cumin

5. Add the coconut milk and cream and crumble the stock cube above
the pan.

• 1 tsp ground coriander

6. Cut the lemongrass stems to release the flavor and add to the sauce.

• 2 tbsp vegetable oil

7. Add a few pieces of lime skin.

• 400 ml coconut milk
• 50 g coconut cream

8. Let the sauce simmer for about half an hour without a lit on the pan.
Stir regularly.

• 1 ½ vegetable stock cube

9. Remove stems and skins.

• 2 lemongrass stems

10. Remove the heart of the oxheart cabbage and cut into pieces. Rip themushrooms into pieces as well.

• 1 lime• 1 fresh oxheart cabbage• 300 g mixed mushrooms

My favorite vegetarianrecipe of all times! Even
though meat is the firstthing that comes to mind
when hearing “rendang”,
it is really not missed
because of the intense
flavors.
Frida
Rotterdam, the Netherlands

11. Heat up some oil and stir fry the cabbage and mushrooms for 5
minutes. Afterwards, add them to the sauce.
12. Let the sauce simmer for another 10 minutes.
13. Add salt and pepper and, if you like, serve with lime parts and rice.
Eet smakelijk!
Recipe Origin: Indonesia

Page 16

Visiting the Electric Bargeof CTVrede
One part of our journey towards sustainable inlandtransportation is visiting our most proactive vendors andlearning from their green efforts.
In Autumn 2021 we were invited to take a look at theCTVrede Terminal in Amsterdam. Here, we had theopportunity to board the first electric barge in our vendor
base. Naturally, we were very excited to finally see the“Sendo Nave” up close. We had a tour through the engine
room and the very modern bridge, the control room of theship. Here, we had a chance to sit down and talk about ourenvironmental initiatives together.
CTVrede is very determined to be a sustainable terminal,
which is why they have formed a partnership with Sendo
Liner, the designer and operator of the electric barges.
These barges are 30-40% more energy-efficient and cansail completely emission-free. Even if preferred energy
sources change in the coming years, the barges are easily
adaptable and therefore, future-proof!
After our visit, showing our interest in these green
practices, CTVrede is currently testing the feasibility ofusing a renewable fuel, called HVO100, for all theirhandling equipment. HVO stands for hydro-treatedvegetable oil, which basically means fuel produced fromwaste streams and water, with minimal impact on theenvironment. Using HVO100 fuel reduces the CO2 emission
by 90% compared to normal diesel.
Page 17

Roasted Vegetables
Ingredients

Instructions• 500 g sweet potato

1.

• 250 g aubergine

2. Wash the sweet potatoes and aubergine very well, peel
the pumpkin and cut the vegetables into slices of half acentimeter.

• 300 g butternut pumpkin• 200 g shallots• 4 tsp olive oil• 200 g portobello
mushrooms

Preheat the oven to 200ºC.

4. Season with half of the oil, the garlic powder, salt and pepper.
5. Mix well and bake for about 15 minutes.
6. Clean the mushrooms with kitchen paper and cut them in halfor quarters, if they are too big.

• 170 g spinach

7.

• 40 g walnuts

8. Add the mushrooms and tomatoes to the remaining
vegetables, stir and leave in the oven for another 15 to 20
minutes or until tender but still crunchy.

• 2 tbsp balsamic vinegar• 1 tsp garlic powder

Paolo
Porto, Portugal

3. Spread them on a non-sticky tray and add the peeled shallots.

• 250 g cherry tomatoes• 100 g feta cheese

An easy and tasty way
to eat vegetables.

Wash the cherry tomatoes and cut them in half.

9. Remove from oven, add spinach, and mix well.

• 1 tsp salt

10. Place the vegetables on a serving plate, sprinkle with coarsely
chopped walnuts and diced feta cheese.

• Black pepper

11. Drizzle with the remaining oil mixed with the balsamic vinegar.
Bom proveito!

Recipe Origin: Portugal

Page 18

ONE-Pot Orecchiette
Puttanesca
Ingredients• 60 ml olive oil• 6 garlic cloves [crushed]• 1 can of chickpeas (drained &patted dry) (240g remaining)• 2 tsp smoked paprika powder [hot]• 2 tsp ground cumin• ¾ tbsp tomato paste• 40 g parsley (roughly chopped)• 2 tsp lemon zest
• 3 tbsp capers• 125 g green olives (pitted &chopped in half) (80g remaining)• 250 g sweet cherry tomatoes• 2 tsp caster sugar• ½ tbsp caraway seeds (lightly
toasted & crushed)• 250 g orecchiette• 500 ml vegetable stock• Salt• Black pepper

Instructions
1.

Put 50ml of oil, the garlic, the chickpeas, the paprika powder,
the ground cumin, the tomato paste and a teaspoon of salt intoa large sauté pan (with lid).

2. Place on medium heat for about 12 minutes and stiroccasionally. The chickpeas should be a little crispy.

Simple, but burstingwith flavor!
Robert-Jan
Rotterdam, theNetherlands

3. Set one-third of chickpeas aside as garnish.
4. Take a small bowl and mix the parsley, lemon, capers andolives. Add two-thirds to the sauté pan.
5. Add the cherry tomatoes, sugar, and caraway seeds, and cookfor 2 minutes on a medium heat. Stir often.
6. Add the pasta, the vegetable stock, ¾ teaspoon of salt and
200ml of water. Leave until it simmers, then cover the pan withthe lid and let it cook for 12–14 minutes on medium heat.
7.

Add the rest of the parsley mixture and 2 tablespoons of olive
oil. Garnish with the chickpeas and lots of pepper (if you like it
as much as I do).

Eet smakelijk!

Recipe Origin: Fusion from different parts of the world

Page 19

ONE Collaborates with Paris Optimal Transport Planning
Solution (PARIS) to Optimize a Greener Inland Supply Chain
Ocean Network Express (ONE) Inland Operations and PARIS Optimal Transport Planning Solution (PARIS), a wholly owned subsidiary of Hutchison
Port Holdings, are working together on an exciting project to reduce carbon emissions embedded within their container transport operations.
PARIS assists ONE by planning and optimizing collection and delivery bookings in real-time using available truck, rail and barge/feeder transport
options. The highly configurable software utilizes advanced algorithms and parallel processing to provide optimized transport planning and features
to effectively manage transport exceptions, reduce empty mileage and improve service performance.
PARIS claims that on a £20 million transport spend, they can typically save between 5% and 8% of a transport budget, including in excess of
1,000,000km of reduced empty distance travelled by truck. Reduced empty mileage results in a significant carbon footprint reduction.
The collaboration between PARIS and ONE is focused on enhancing the carbon tracking aspect of the PARIS software, to create ONE’s first landside
GHG emission baseline. The project commenced in early 2021 and from 2022, ONE will begin to collect emissions data from all landside container
movements within the Europe and Africa region using the PARIS emissions algorithm. For the first time, ONE has the ability to record all emissions
arising from each leg of every container’s journey, whilst already choosing to opt for environmentally friendly barge and rail options where they exist.
Once the first full year’s data set is achieved through the 2022 baseline, ONE will define 2035 mid-term targets for emission reduction to support
their further ambition to become carbon-neutral by 2050, for all Europe and Africa regional operations.

Go Green Pie
Ingredients

Instructions• 900 g potatoes

1.

• 1 tsp salt

2. Boil the potatoes in salted water until tender.

• 200 g frozen peas

3.

Peel the carrot and onion and cut them into thin half rings.

• 300 g carrots

4.

Brown the garlic with half of the oil in an ovenproof skillet. Add the leeks,
the prepared carrots, onions, and mushrooms, and cook over moderateheat for 15 minutes. Stir from time to time.

• 100 g onions• 3 garlic cloves• 4 tbsp oil• 200 g leek
• 200 g mushrooms (sliced)• 300 g tomato• 200 g mozzarella cheese• 100 ml low-fat milk
• Chili powder• Thyme• Nutmeg

Defrost the peas.

Think green, eat
green!
Paolo
Porto, Portugal

5. Cut the tomatoes in half, take out the seeds, and cut into cubes. Add tothe vegetables.
6. Season with 1 teaspoon of salt, a bit of pepper and a pinch of thyme. Stirand cook for 5 minutes.
7.

Drain the water from the potatoes over the peas. Peel the potatoes, add
the remaining oil, and mash them until pureed.

8.

Drain the peas, crush them with the flat part of a knife and add them to thepuree. Add the milk and season with pepper and nutmeg to taste.

9.

Preheat oven to 200ºC.

10. Remove the vegetables from the heat and sprinkle the mixture with the
fresh mozzarella cheese, broken into small pieces.
11. On top, distribute the puree, taking care to completely cover thevegetables.
12. Slide a spoon over the surface of the puree to make it look smooth andput the pie in the oven for 25 minutes or until it starts to brown.
Bom proveito!
Recipe Origin: Portugal

Page 21

Potatoes Rolled with
Vegetables
Ingredients• 3 potatoes (grated)• 15 g parsley• ½ tsp pepper• 1 tsp salt
• 2 eggs• 150 g mozzarella cheese(shredded)• 50 g butter• 1 sweet onion• 1 garlic clove (minced)• Salt• Black pepper• 1 green pepper (diced)• 1 red pepper (diced)• 1 yellow pepper (diced)• 250 g mushrooms• 2 tsp thyme

Instructions
1.

Preheat the oven to 180ºC.

2. Grate the potatoes and squeeze out the water.
3. Add the parsley, egg, salt, pepper and two-thirds of the
mozzarella and mix to a paste.
4. Spread the paste on a piece of oven paper to a height of
1 centimeter.
5. Bake for 30 minutes, or until golden.

I got the idea froma website, but I
replaced the meatwith extra vegetables
to make it healthierand more sustainable.
SherinCairo, Egypt

6. In a skillet, soften the butter on medium heat and add theonion, garlic, pepper, and mushroom in respective order.
7.

Add salt and black pepper to taste.

8. Stir for another 5 minutes.
9. Divide the mixture over the baked potatoes and, using
the oven paper, begin to roll upwards. Make sure theingredients are not coming out.
10. Sprinkle the remaining mozzarella cheese and the thyme
on top and bake for another 15 minutes.
11. Cut into slices and serve immediately.
‫ءافشلاو ءانهلاب‬Recipe Origin: Egypt

Page 22

WorldClean-upDay
Our Go Green, Go ONE
story is not just about
supplier initiatives, it’s about
what we, as ONE, cando to make a difference.
We used our feeling ofinterconnectedness topromote cleaning initiatives
throughout Europe
and Africa. Our internal
communication platform
helped us to spread theword and inspire others.
Even outside our region,
ONE offices participated ina cleaning activity. Together,
we cleaned up over 15
beaches, rivers, parks, andurban areas and we had a
fun time doing it!
The succes of this activity
makes us believe we can doso much more as a team!

Page 23

Vegan Carrot Cake
Ingredients
Pie
•
•
•
•
•
•
•
•
•
•
•
•

340 g all-purpose flour
3 tsp yeast
1 tsp baking soda
3 tsp cinnamon½ tsp nutmeg
1 tsp salt
120 ml applesauce
240 ml almond milk
2 tsp vanilla
210 g cane sugar
125 ml coconut or canola oil
180 g grated carrots

Frosting• 70 g unsalted macadamia nuts
(soaked, drained & rinsed)• 70 g unsalted cashews (soaked,
drained & rinsed)• 60 ml almond milk
• 60 ml maple syrup• 2 tbsp coconut oil• 1 tsp vanilla• 2 tsp lemon juice• ½ tsp salt

Instructions
For the cake:1.

Preheat the oven to 200º C.

2. In a large bowl, combine the flour, baking powder, baking
soda, cinnamon, nutmeg, and salt.
3. In a different bowl, mix the applesauce, almond milk, vanilla,sugar, and oil.
4. Mix the dry ingredients with the wet ingredients.
5. Add the carrots and stir until well combined.
6. Bake for 30-40 minutes.
7.

Let the cake cool off completely and put it in the fridge.

For the frosting:1.

Combine all ingredients and mix until smooth (start low andgradually increase speed).

This vegan carrot
cake is the ideal
dessert to attract
friends to a healthierlifestyle or to simply
have a delicious bite.
It’s good looking, hasa nice texture anda smooth taste, andcontains vitamins A, E
and K. It has it all!
BegoñaBilbao, Spain

2. An extra tablespoon of almond milk can be added if the
mixture is too thick.
3. Add sugar or lemon if to your liking.
4. Let it cool for at least 30 minutes before spreading.
Buen provecho!

Recipe Origin: England

Page 24

Porridge “Rafaello”
Ingredients

Instructions

For coconut lovers!

• 70 g oat flakes

1.

MonikaGdansk, Poland• 240 ml coconut yoghurt

Pour hot water on the oats and make sure all oats are justbelow the water level. Wait 5 minutes.

• 1 tbsp xylitol (or sugar)

2. Add the sugar, the coconut yogurt and coconut flakes.

• 2 tbsp coconut flakes

3. Decorate with almonds and raspberries.

• 1 handful of almonds

Smacznego!

• 50 g raspberries

Recipe Origin: Poland

Page 25

Acknowledgements
We would like to thank every ONE employee in Europe
and Africa for participation in the Go Green, Go ONE
project. A special thank you goes out to the green
ambassadors who have helped spread our message andstimulated engagement in all regions.
Moreover, we would like to thank the green cooks who
have submitted a recipe and those who have shared
their creative cooking videos. Also, a big thanks to Jan in
Poland, who came up with this amazing idea! Additionally,
we highly appreciate our strong EUA Communications
team who have helped guide this project and made therecipe book a real success.
And, last but not least, thank you to the EUA Board, whohave demonstrated strong support for our green mission.