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 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.
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?
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?