A platter of food being presented by a student chef in a University of West London kitchen
A platter of food being presented by a student chef in a University of West London kitchen

Keen beans: Future Plates Future Chefs shows sustainable ways to feed people better

Intro

UWL recently hosted 70 students and guests in its Pillars Restaurant for Future Plates Future Chefs, an annual event exploring sustainable food education in the hospitality sector. Peter Cross, Senior Lecturer at UWL’s London Geller College of Hospitality and Tourism (LGCHT), welcomed the attendees.

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This year’s theme was a campaign called ‘Beans is How’ by a group called the SDG2 Advocacy Hub. The Hub coordinates global campaigning to achieve Sustainable Development Goal 2 (SDG 2) which aims to end hunger, improve nutrition and promote sustainable agriculture by 2030.

Future Plates Future Chefs explored the many benefits of beans including their nutritional value, culinary uses and sustainability credentials. Chef Bettina Campolucci Bordi introduced attendees to the Beans is How campaign, which is looking to double global bean consumption by 2028.

Attendees at Future Plates Future Chefs watching a talk

The world is facing unprecedented global health, climate, and financial challenges - Beans is How is one solution. Beans are nutritious, good for the planet, culturally responsive, and there are 38,000 varieties,”

explained Bettina.

Attendees then heard from Mike Hanson of WSH, a family of independent hospitality brands, and Geraldine Gilbert of Forum for the Future.

Beans can grow nearly everywhere. Almost every food culture has beans of some kind in it, we just need to remember them and celebrate them a bit more,”

said Geraldine.

Bowls of beans, presented by student chefs at the University of West London

Delegates also had the chance to break into small groups for 10-minute chef demos and delicious tasters displaying the versatility of beans at workstations in the restaurant and kitchens.

Chau-Jean Lin and Tim Takacs of Marulin shared the process for making award-winning soya sauce. Tim Blake of Compass Group at Google created a broad bean dip and soya-roasted carlin peas. Roane Rapson from Natoora served Panisse made from chickpeas grown in Portugal with Romesco sauce.

Scott Dineen of BaxterStorey at PwC elevated beans on toast to a fine dining level with a haricot bean amuse bouche. Food writer, chef, campaigner and teacher with Forward Food Jenny Chandler showcased a carlin pea chaat with coconut yoghurt and pomegranate. Neil Rankin of Symplicity Foods paired butter beans with spicy chorizo style meat-free mince and fermented vegetables.

Attendees at Future Plates Future Chefs watching a talk

The demos were followed by a workshop run by Jenna Mosimann of RaisingNutrition exploring the low bean consumption in the UK and what can be done to move it forward.

The event finished with networking opportunities as well as exciting, sustainable food provided by Jon Liley and Steve Snowdon at Lexington Catering.

The event was inspirational, educational, and enjoyable. My highlights were the workshop and the chef demos, providing ideas and practical ways of transforming plain beans into nutritional and tasty food,”

enthused Harpreet Kaur, a first-year BSc student in Nutrition and Food Management.

The speakers gave great insights into the issues of sustainability. The workshop discussed the cultural component including the need for a 'Great British Bean Off', and the chefs and producers illustrated just how good sustainable nutrition can taste,”

commented Peter Cross.

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