Do you have a recipe that features Pulses you would love for us to share? Email here your recipe by February 5th (including method, serving size, and ingredients list) in a Word Document, High Resolution JPeg image x 2, Headshot of yourself and we will look to include it in our celebration of pulses on February 10!
Chefs’ Manifesto Action Hub – India
The Chefs’ Manifesto are running three in person Action Hubs in India throughout February.
2023, as declared by the United Nations, is a year to focus on celebrating and championing millet. Spearheaded by the government of India and supported by 72 countries, #IYM2023 (International Year of Millets 2023) is an opportunity to raise awareness of the nutritional and health benefits of millet, as well as their suitability for sustainable production and harvesting under adverse and changing climatic conditions, being an incredible drought-hardy and an adaptable grain.
One way you can be involved in championing millets is to contribute a recipe. Delicious, nutritious and diverse, millets can be both sweet and savoury!
#Throwback 🙌 In 2023, the fantastic Chef Pinky Dread @chefpinkydread participated in the Africa Food Systems Summit to champion beans #BeansisHow as well as masterclasses at #COP28 guiding and inspiring chefs and caterers to create climate conscious meals in alignment with the 1.5 Paris ...agreement.
How are you working to increase the resilience of our #foodsystems?💬 #goodfood4all #agrf23 @beansishow @climateconsciouscatering
Latest Podcast Series alert!📣 Episode 4 - Beans make business and climate sense!
In this episode, business meets growing flavour and taste!
Chef Deri Reed @ethicalchef discusses sustainable restaurants, Welsh🏴 dishes, how we get customers to eat ...things they aren’t familiar with, growing beans, fermentation, cover crops, and behaviour change.
Dr Chater @kewgardens delves into science and research; adaptation and climate; farming; drought and arid climates and beans!
Brad Barnes looks at how beans make business sense, throughout the F&B industry.
This #WorldDayofSocialJustice, #Chef Deri Reed @ethicalchef shares with us how he promotes #socialjustice within his #foodsystems advocacy work, through the concepts of social capital and social policy.
As chefs with social influence advocating for food systems, you are advocating for the ...#planet AND for people, so that nutritious #food can be affordable and accessible for ALL 🌎
What are your plans to invest in social justice this year? Comment below! 💬 #Goodfood4All #ChefsManifesto
📣REFLECTING ON A FABULOUSLY RICH CONVERSATION AT THE @pandan_club Chennai, where we just had our first ACTION HUB of 2024! 🇮🇳🙌
20 PASSIONATE CHEFS gathered, keen to hone their knowledge on advocating for healthier and #sustainable diets, and transforming #foodysystems.
🌱Rich discussions on challenges and opportunities
🌱Chefs from diverse backgrounds
🌱Chef @anahitadhondy sharing her experiences with the network
🌱Mouth watering bites from the Pandan Club
Special thanks to @sashicheliah & @bigbandha for curating the Pandan Club experience. We can’t wait to see Chennai chefs take the Chefs’ Manifesto forward to drive #goodfood4all
The restaurant concept is based on showcasing the best of local Indian produce, whilst minimising climate impacts. From the non-toxic paint on the walls, to earthen crockery; every detail of sustainability has been considered. Chef Tashyaa ...took time out yesterday to explain each dish, built on principles that champion diverse diets and are zero waste. Check out this dish ‘tomatoes of tomorrow’🍅 - so incredibly delicious.