HEALTHY PLATE, HEALTHY PLANET COMPETITION
HEALTHY PLATE, HEALTHY PLANET COMPETITION!
The Healthy Plate, Healthy Planet Competition was born from a shared passion around future-proofing our food systems. Vince Kelley, Project Manager of the Mayor’s Hospitality Skills Academy, explains that “Chef’s don’t learn about nutrition. It’s not plant-centric enough, so we are trying to be a bit of a disruptor and make a change”. Culinary Medicine UK’s mission to promote “sustainable, affordable, equitable and healthy food for all” aligned perfectly with Eat Curious’s dedication to sustainable, accessible and versatile food solutions. Together with Westminster Capital City College, the organisers set out to challenge the next generation of chefs to rethink street food and look at it through a sustainable lens.
THE CHALLENGE? CREATE A SUSTAINABLE STREET FOOD DISH USING EAT CURIOUS DEHYDRATED PRODUCTS
Participants were tasked with creating an innovative street food dish featuring Eat Curious Dehydrated Mince and Pieces. These products are incredibly versatile and free from the 14 major allergens, allowing for endless recipe options. Students were challenged to conceptualise a dish that showcased taste, nutrition and sustainability, before executing their dish under the watchful eyes of chef judges and second-year students.
As the challenge progressed, the students experimented with:
Global flavours were explored, from Thai mango sticky rice dumplings to British lamb heart scotch eggs.
- Zero-waste techniques were demonstrated through a lack of waste bowls. Students utilised every part of their ingredients – baking into vegetable skin crisps or adding into stocks!
- Nutrient Boosters: From vibrant salads to nutrient-dense veggie balls, students ensured that their dishes were not only healthy for the planet but for our bodies too. They championed high protein and fibre, aided by their use of Eat Curious products!
Rhys Richardson, Eat Curious’s Head of Development & Innovation and one of the judges, commented: “What we were looking for today was an innovative use of our ingredients and the students have really done that. We’ve seen some really varied dishes and a lot of thought has gone into the execution and how Eat Curious products have been used.”
After much deliberation, Harriet Hemmings earned top marks for her deconstructed taco bowl utilising Eat Curious Dehydrated Mince. Judges praised Harriet’s harmonious balance of flavour and textural contrast, as well as her ingenious use of zero-waste techniques. A heartfelt congratulations to Harriet Hemmings for her outstanding contribution, and to all of the other participants for showcasing the next wave of sustainable food innovation. The competition demonstrated that sustainability and flavour can sit hand in hand, enabling a greater appreciation for innovative food solutions.
Eat Curious look forward to building on this momentum, exploring further ways to empower chefs to build a more resilient food system.
