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Crawfish Pie
In my home, Sunday Supper is all about decadent comfort food served family style, and this crawfish pie is exactly that. When sourcing crawfish, I look for Louisiana farm raised—which is a Seafood Watch “Best Choice” Green rating. Doing so supports small family farmers, a healthier planet, and aquaculture—which can play a critical role in the UN’s 2030 agenda.
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Fish Head and Clam Chowder
This soup is based on a soup we’d often eat when I was a child – although what Dad made was much simpler and certainly didn’t have miso or shiitake mushrooms in it. Our food was very simple but my Māori heritage meant I was born to love fish heads. In Māori culinary culture they’re often thought of as the best part, reserved for chiefs. In Western culture they and the frames are thought of as a by-product to the chosen cut – the fillet. In my cooking class ‘Kai Moana’ (seafood) I teach people how to eat the whole fish from head to tail, including this recipe. I also teach it to communities living with food poverty (albeit I often make it simpler and less expensive) and we work with our great friends at Papatūānuku Kōkiri Marae in Mangere East and the Kai Ika Project – who have saved hundreds of tonnes of heads and frames from ending up in landfill or on the ocean floor and instead been gifted to their community – feeding people with little cost.
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Green Goddess Soup
This is my recipe using all parts of the broccoli plant that I grew from seeds on my terrace garden. I've used parts of the plant that are otherwise thrown away and wasted, such as the leaves and the stems, as they are thought to be a surplus part of the plant with verv little nutrients and flavour. However, these parts contain much of the same, if not more, nutrients that the broccoli florets carry. Broccoli is what is known as a 'nutrient dense' food, which means that it packs a lot of vitamins and minerals into relatively few calories, so you can get everything your body needs
Follow the Action
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
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
Alongside #N4GParis, #ChefsManifesto #foodchampion & @worldfoodprogramme Chef Advocate @ChristianAbegan brought a chef perspective to youth-led @glblctzn event on indigenous food systems: Traditional Roots of Resilience.
Indigenous food systems have sustained communities for ...generations. They are a crucial piece of the puzzle for a sustainable, healthy, and climate-resilient future. By ensuring they are represented in global policy and financing, we can protect these systems while strengthening food security, climate and cultural diversity.
"Culinary anthropology plays a specific and distinctive role in our current times and teaches us about the customs, uses, and eating habits that have always existed in African and other populations. As chefs we can use this to teach and advise."
Help us champion indigenous ingredients and share your connections with traditional knowledge and culinary heritage!
@worldfoodprogramme Evelyn Fey
#GoodFood4All #GlobalCitizen #Biodiversity #FoodSecurity
Promising even more Wellness, Fun, and Conscious Living, The Good Life Show is Back @theplantpoweredshow 
#SouthAfrica's leading food, drink and conscious living event brings you even more exciting high quality and innovative products, experiences and surprising content ...this year.
Join them in
Cape Town from 30 May to 1 June
Johannesburg from 1 – 3 August
Whether you are sourcing delicious and exciting food and beverages, new wellness products, or discovering eco-friendly and conscious living ideas, The Good Life Show has something for everyone.
Stay updated and get your tickets at @theplantpoweredshow 
Hungry for change? The #ChefsManifesto London Action Hub is back! 
In collaboration with @omvedgardens, join chefs, growers, gardeners, educators, policymakers, restauranteurs, academics and others interested in contributing to a better food future to share, discuss, ...learn and be inspired for the food future we want to build together.
The two days will explore how we can make delicious and diverse diets more accessible.
Friday June 20
Saturday June 21
Omved Gardens
Mark your calendars and register your interest at the link in bio now!
And if you aren't already, be sure to subscribe to our newsletter for the latest updates 
#ChefsManifesto #GoodFood4All
What we cook, and how we cook it, matters more than ever. From sourcing sustainable ingredients to reducing #foodwaste, 
chefs like #foodchampion Chef Arabella @eat_to.thrive play a crucial role in shaping a more equitable & sustainable food system for all.
This month, ...let’s think about the intrinsic connection between food & climate, and how we can make everyday choices to build climate resilience and safeguard our home for future generations
Share your stories, tips, recipes, and ideas to inspire a better future through sustainable cooking, with respect for people, our earth and it’s oceans. Our DMs are always open! 
#ChefsManifesto #GoodFood4All #reels #climate #sustainability #climateaction #food #chefs
Bringing chefs & science together, @onecgiar and #ChefsManifesto will launch #CGIARScienceWeek in Nairobi with flavour, innovation, and impact on the table.
#FoodChampion @ChefKiranJethwa and his team at the Good Food Company have created a menu to showcase Kenyan food culture, with ...an array of #crops critical to the local food system and the wider African continent. We can't wait to welcome you.
It's going to be an exciting week, focussing on food, nutrition, biodiversity and a climate-secure future, through science and innovation. Follow along from 7-12 April!
#WithScienceWeCan #ChefsManifesto #GoodFood4All #Kenya #Chefs #Nutrition
Calling all #chefs! Here are some #April opportunities to drive inspiration for change for people and the planet, through food. As always DM to submit or for more info 
#ChefsManifesto #GoodFood4All
#callout #chefs #chefsforchange
What if low waste was built into the system? 
"A system with baked-in resilience, closing the loop on the waste streams found in each and every dish." says #ChefsManifesto food champion Chef Chris Locke @chrislockefood
This International #ZeroWasteDay, Chef Chris ...explores how Zero-Waste Menu Engineering is helping #chefs and restaurants rethink food waste
From creative ingredient use to smart portioning, learn more about practical strategies to reduce waste and build a more #sustainable food system. PLUS, find an exciting zero waste Wild Soda Aperitivo #recipe to try 
Link in bio! #ZeroWaste #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
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
Alongside #N4GParis, #ChefsManifesto #foodchampion & @worldfoodprogramme Chef Advocate @ChristianAbegan brought a chef perspective to youth-led @glblctzn event on indigenous food systems: Traditional Roots of Resilience.
Indigenous food systems have sustained communities for ...generations. They are a crucial piece of the puzzle for a sustainable, healthy, and climate-resilient future. By ensuring they are represented in global policy and financing, we can protect these systems while strengthening food security, climate and cultural diversity.
"Culinary anthropology plays a specific and distinctive role in our current times and teaches us about the customs, uses, and eating habits that have always existed in African and other populations. As chefs we can use this to teach and advise."
Help us champion indigenous ingredients and share your connections with traditional knowledge and culinary heritage!
@worldfoodprogramme Evelyn Fey
#GoodFood4All #GlobalCitizen #Biodiversity #FoodSecurity
Promising even more Wellness, Fun, and Conscious Living, The Good Life Show is Back @theplantpoweredshow
#SouthAfrica's leading food, drink and conscious living event brings you even more exciting high quality and innovative products, experiences and surprising content ...this year.
Join them in
Cape Town from 30 May to 1 June
Johannesburg from 1 – 3 August
Whether you are sourcing delicious and exciting food and beverages, new wellness products, or discovering eco-friendly and conscious living ideas, The Good Life Show has something for everyone.
Stay updated and get your tickets at @theplantpoweredshow
Hungry for change? The #ChefsManifesto London Action Hub is back! In collaboration with @omvedgardens, join chefs, growers, gardeners, educators, policymakers, restauranteurs, academics and others interested in contributing to a better food future to share, discuss, ...learn and be inspired for the food future we want to build together.
The two days will explore how we can make delicious and diverse diets more accessible.
Friday June 20
Saturday June 21
Omved Gardens
Mark your calendars and register your interest at the link in bio now!
And if you aren't already, be sure to subscribe to our newsletter for the latest updates #ChefsManifesto #GoodFood4All
What we cook, and how we cook it, matters more than ever. From sourcing sustainable ingredients to reducing #foodwaste, chefs like #foodchampion Chef Arabella @eat_to.thrive play a crucial role in shaping a more equitable & sustainable food system for all.
This month, ...let’s think about the intrinsic connection between food & climate, and how we can make everyday choices to build climate resilience and safeguard our home for future generations
Share your stories, tips, recipes, and ideas to inspire a better future through sustainable cooking, with respect for people, our earth and it’s oceans. Our DMs are always open!
#ChefsManifesto #GoodFood4All #reels #climate #sustainability #climateaction #food #chefs
Bringing chefs & science together, @onecgiar and #ChefsManifesto will launch #CGIARScienceWeek in Nairobi with flavour, innovation, and impact on the table.
#FoodChampion @ChefKiranJethwa and his team at the Good Food Company have created a menu to showcase Kenyan food culture, with ...an array of #crops critical to the local food system and the wider African continent. We can't wait to welcome you.
It's going to be an exciting week, focussing on food, nutrition, biodiversity and a climate-secure future, through science and innovation. Follow along from 7-12 April!
#WithScienceWeCan #ChefsManifesto #GoodFood4All #Kenya #Chefs #Nutrition
Calling all #chefs! Here are some #April opportunities to drive inspiration for change for people and the planet, through food. As always DM to submit or for more info #ChefsManifesto #GoodFood4All
#callout #chefs #chefsforchange
What if low waste was built into the system? "A system with baked-in resilience, closing the loop on the waste streams found in each and every dish." says #ChefsManifesto food champion Chef Chris Locke @chrislockefood
This International #ZeroWasteDay, Chef Chris ...explores how Zero-Waste Menu Engineering is helping #chefs and restaurants rethink food waste
From creative ingredient use to smart portioning, learn more about practical strategies to reduce waste and build a more #sustainable food system. PLUS, find an exciting zero waste Wild Soda Aperitivo #recipe to try
Link in bio! #ZeroWaste #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
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