The 3rd National Sustainable Cooking Contest took place on October 27, celebrating creativity and commitment to a more responsible gastronomy.

Organized by the Foundation for Sustainable Cuisine by Olivier Ginon, alongside chefs Christian Têtedoie and Christophe Aribert, and supported by mPmC (mes Producteurs mes Cuisiniers), the event gathered chefs from across France to explore the future of sustainable cuisine.

DIVINFOOD played an important role again by showcasing an underutilized and neglected crop (NUC) — the white lupin. Known for its high nutritional value and its potential to support biodiversity and soil health, the white lupin inspired participants to create innovative, sustainable dishes using local and seasonal ingredients.

The contest also honored responsible producers with the unique “Sustainable Producer Award”, recognizing exemplary agricultural practices based on scientific criteria. 

Contest Winners 2025
🥇 Maxime Szczepaniak – 1st place
🥈 Clément Mengardon – 2nd place
🥉 Aurelio Alessi – 3rd place
🏅 Rémi Chaize
🏅 Luca Morreale
🏅 Jean-Philippe Point

Sustainable Producer Award
This year, two producers received the distinction:
– Carine Lopez – Ferme de Montbruguet (Ariège)
– Hervé Desfarges – Ferme Desfarges (Ain)

The event once again confirmed the shared goal of DIVINFOOD and its partners: to strengthen the link between farmers and chefs and to promote agricultural biodiversity for a resilient and sustainable food system.