Future Plates and Future Chefs

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

Ingredients grown with respect for the earth & its oceans
Protection of biodiversity & improved animal welfare
Investment in livelihoods
Value natural resources & reduce waste
Celebration of local & seasonal food
A focus on plant-based ingredients
Education on food safety & healthy diets
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.