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This #Eid, enjoy the best of these nourishing bean #recipes from our partner @waitrose — perfect for expanding your tastebuds, sharing flavours and celebrating together🌙✨
👉 Chana bhaja (spicy fried chickpeas with minted yogurt)
👉Dal gosht
👉Lentil soup with spiced ...butter
Link in bio🔗
#BeansisHow #beansonthemenu #RamadanRecipes #Waitrose #Iftar #beanspo
🟡Amidst aid cuts, @WHO's @DrTedros called on developing countries to allocate more resources to food systems and prioritize health and good food for all.
Read this summary: https://t.co/c67rBowd6e #N4GParis #GoodFood4All
🟡Malnutrition is one of the greatest barriers to health, economic growth & development around the world. #N4GParis wrapped up today in #Paris, France, with renewed hope for scaling up national-led efforts to promote nutrition.
🔑Key takeaways: https://t.co/c67rBowd6e #N4GParis
I believe in a #resilient food system where every ingredient is valued & waste is minimised. Like #ChefsManifesto food champion Chris Locke. For #ZeroWasteDay,♻️ explore Zero-Waste Menu Engineering & try Chef Chris’s delicious Wild Soda Aperitivo recipe! ➡️…
🟡Amidst aid cuts, @WHO's @DrTedros called on developing countries to allocate more resources to food systems and prioritize health and good food for all.
Read this summary: https://bit.ly/3XAMt5Q #N4GParis #GoodFood4All
Ahead of International #DayofZeroWaste tomorrow, why not sip sustainably with a refreshing Zero-Waste Wild Soda Aperitivo🍹 Crafted from foraged and leftover ingredients, chef Chris Locke @chrislockefood shares this delicious way to reduce waste and celebrate creativity in your glass.
...“This refreshing soda uses common things that end up in the compost. But they can be destined for one last push of greatness before being passed on to enrich soil.” Says Chef Chris. Cheers to sustainability!
What are your favourite creatives ways to use up leftovers? 💬 #ChefsManifesto #GoodFood4All
🟡Malnutrition is one of the greatest barriers to health, economic growth & development around the world. #N4GParis wrapped up today in #Paris, France, with renewed hope for scaling up national-led efforts to promote nutrition.
🔑Key takeaways: https://bit.ly/3XAMt5Q #N4GParis
This week at #N4GParis, #ChefsManifesto was proud to support the launch of @sightandlife’s latest Special Report - Fermentation: An Ancient Solution for Modern Challenges.
#Chef Hugo Chaise @my.fermentation served up a playful & delicious fermented food menu featuring local & ...global flavours. His dishes brought to life how this ancient, time-tested technique can help tackle modern #nutrition & health challenges.
We were also very happy to have Chef Hugo sign the #ChefsManifesto Chef Pledge, joining our community of chefs taking action for a better #food future.
Read the full report via the link in our bio.
#GoodFood4All
Ahead of #ZeroWasteDay this weekend, we’re celebrating @MatriarkFoods – a company turning farm surplus into nutritious meals that feed communities and fight food waste! 🌱
In 2024, Matriark Foods launched their Vegetable Harvest Stew, a shelf-stable meal for foodbanks and emergency ...food providers and sold five truckloads right out of the gate to food banks and emergency food providers like @FeedMoreWNY, @CityMeals, and @FeedingTampaBay. That’s 158,760 meals packed with protein and sustainability! The stew features NY-grown navy beans— which provide 18g of protein per carton.
By upcycling surplus produce into shelf-stable, healthy meals, Matriark Foods is tackling food insecurity, supporting farmers, and reducing waste—all at the same time.
Let’s celebrate real solutions that nourish people and the planet. More beans, less waste! #BeansisHow #beansonthemenu