Future Plates and Future Chefs
Intro
Introducing students and delegates to a range of sustainable food approaches using the 8 thematic areas of The Chefs' Manifesto as a framework.
- Location: Pillars Restaurant, University of West London, St Mary’s Road Ealing, W5 5RF.
- Date and time: 6 March 2023, 11am - 2pm.
Explore the timetable to find out more about today's speakers and guests, or visit the Chefs' Manifesto website for more information.
The 8 thematic areas of the Chefs' Manifesto
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Ingredients grown with respect for the earth & its oceans
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Protection of biodiversity & improved animal welfare
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Investment in livelihoods
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Value natural resources & reduce waste
- Celebration of local & seasonal food
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A focus on plant-based ingredients
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Education on food safety & healthy diets
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Nutritious food that is accessible & affordable for all
Timetable for the day
11am start
Introduction talk from the Zero Carbon Forum with Mike Hanson Head of Sustainable Business at WSH.
11:10am
An overview of the Chefs' Manifesto with Paul Newnham (20 minutes) and an overview of the schedule and allocate groups (10 minutes).
11.40am
10-minute chef demos with tasters:
- Thematic area 1: Ingredients grown with respect for the earth & its ocean - Tim Blake, Head of Culinary, Compass Group at Google 'Food with a story'
- Thematic area 2: Protection of biodiversity & improved animal welfare – Danny Jack with Philippa Ryan (Kew Gardens) and Szymon Lara's UWL PhD project ‘Introducing forgotten edibles’.
- Thematic area 3: Investment in livelihoods - Chau-Jean Lin CEO of Marulin Tea Company ‘Considering the Supply Chain’.
- Thematic area 4: Value natural resources & reduce waste - Andrea Zick with WRAP Guardians of Grub, 'Avoiding food waste through creaAltivity'.
- Thematic area 5: Celebration of local & seasonal food - Justin Horne (see Sativa Food Studio website) with the 'Source Ealing project' (Cultivate London and MAD Leap).
- Thematic area 6: A focus on plant-based ingredients - Jenny Chandler with Forward Food 'Plant Based Training'.
Short break and drinks.
1.15pm
Panel discussion on sustainable food education (to include thematic area 7: Education on food safety and healthy diets and thematic area 8: Nutritious Food that is accessible and affordable for all): hosted by Paul Newnham, panel guests: Alyson Greenhalgh-Ball, Geraldine Gilbert, Chris Locke, and Philippa Ryan.
2pm close
Food and networking opportunities – food provided by Lexington Catering Team showcasing their "Trashed" and "Simplicity" food concepts.
- Follow Chefs' Manifesto on Instagram for more on their mission and advocacy.
The Chefs' Manifesto
In association with The Chefs' Manifesto. Find out more via their website.