Over the 2019/20 academic year, Forum for the Future worked with the University of West London on an exciting collaboration to integrate sustainable food and protein into mainstream culinary education.
Our overall aim is to help transform mainstream culinary education in line with the knowledge and skills that chefs need for a more sustainable food future.
We created an introductory programme of eight lessons, each on key sustainability themes and related skills, and piloted the lesson programme with students on two food management degree courses.
Each three-hour lesson is designed to be easily adapted and integrated into the existing structure of most culinary skills modules. The lessons include both an introduction to key issues – such as biodiversity, food waste and the environmental impact of animal protein – and practical activities focused on traditional, widely-taught recipes, but with less or no animal protein, and more vegetables and plant proteins.
The learnings and recommendations from the pilot, as well as multiple industry stakeholder roundtables, discussions and a chefs survey, have been distilled into a Future Plates Insights Report.
It has an accompanying Handbook containing the teaching resources (tips, structure, lesson plans and PowerPoint presentations), which are easily adaptable and designed to be integrated into almost any mainstream culinary education course.