First “Sustainable Cooking” competition: a fruitful partnership for DIVINFOOD
On September 18, 2023, the first “Sustainable Cuisine” competition took place. This new national competition aims to promote sustainable cooking practices by highlighting the importance of communication between chefs and producers, and to educate consumers through chefs’ cooking.
The competition was devised by The Foundation for Sustainable Cooking by Olivier Ginon, in partnership with “mes Producteurs mes Cuisiniers“, the Centre de ressources botaniques appliquées (CRBA), chef Christian Têtedoie, President of the Maîtres cuisiniers de France, and Divinfood.
The task of this first edition of the competition was to create a vegetarian dish for 8 people in 2 hours, using 2 compulsory ingredients: Bresse chili pepper and “haricot-viande” – one of the NUCs studied as part of Divinfood. Candidates also had to defend the sustainable criteria of their creation during a 20-minute oral presentation. The intention of the competition is to promote certain fundamental elements of sustainable cuisine: the use of local seasonal produce, waste reduction, respect for air quality, the use of sustainable containers and crockery, as well as efficient water and energy management, not forgetting the human management at the heart of the process of creating a dish.
Watch the video of the competition and the winners on the Fondation pour la cuisine durable by Olivier Ginon website.
Crédits photos : MPMC
Comments:
-
-
Samuel
Dear Andrea,
Thanks for your comment. In addition to the usual criteria for judging a recipe, the following equally important criteria were taken into account :
1- The use of local, seasonal produce from local producers
2- Zero waste: all waste must be treated in one way or another,
tinned food, stock, sauce, etc.
3- Respect for air quality: transport, sustainable agriculture, energy used.
4- Virtuous containers: durable metal frying pans, no chemicals in food.
5- Preservation of food in glass or stainless steel jars.
6- Recycled or sustainable crockery.
7- Reduced water and energy consumption.
8- Human management at the heart of the creative process.I hope this help !
Yours,
-
-
Telkom University
What were some of the highlights of the winning dishes from the competition? How did these dishes exemplify sustainable cooking practices?
Andrea
I am a high school culinary arts teacher who is planning a competition on sustainable cooking at the high school level. May i please see the rubric used to judge these dishes?