This October, Culinary Medicine UK hosted its first-ever event focused on the hospitality sector. Healthy Plate, Healthy Planet, held at Westminster Kingsway College in London, united diverse stakeholders from hospitality, healthcare, academia, and food service to explore the powerful link between nutrition, sustainability, and public health, and the vital role chefs play in leading by example.
With 3.5 million people employed and a £93 billion contribution to the UK economy, the culinary sector stands as a powerful force in shaping public and planetary health. Culinary professionals serve 8 billion meals annually across the UK in restaurants, hotels, hospitals, schools, and other catering services. That’s 8 billion opportunities to bridge the gap between the kitchen and community health.
Culinary Medicine UK’s multi-professional team works across healthcare, culinary medicine and research with the aim of promoting sustainable, affordable, equitable and healthy food for all. As part of their mission to empower health professionals to talk confidently about food in medicine, Culinary Medicine UK combines nutrition science with hands-on cooking and culinary skills, creating a space for chefs and health professionals to collaborate.
Through the Healthy Plate, Healthy Planet event, chefs and health professionals shared insights and experiences, underscoring food’s role in healthcare and sparking a meaningful cross-sector conversation on delivering food systems to nourish both people and the planet.
Exploring Key Insights and Solutions
Here are some of the key takeaways from the event:
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Philip Shelley FIH, Senior Operational Manager and National Lead for Net Zero Food at NHS England, challenged the NHS to rethink its food budgets, highlighting the potential for positive change by placing pride in food provisioning and prioritising effective spending.
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Sandra Kelly, Skills Director at UKHospitality, chaired an engaging panel with Lucy Vincent, CEO of Food Behind Bars, who shared initiatives for introducing healthier meals in prison settings, which impact both nutrition and well-being.Impact Good Group Food Director, Guardians of Grub, and #fairkitchens ambassador, Alex Hall emphasised the importance of educating children to make healthier choices, especially in the face of marketing pressures, demonstrating how early education fosters lasting habits.
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Founding member of the Chefs’ Manifesto, Chef Arthur Potts Dawson spoke passionately about the Chefs’ Manifesto network and Action Plan, rallying support for global collaboration among chefs to enhance local food systems and promote sustainability.
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Dr. Tetyana Rocks, Accredited Practising Dietitian, Senior Research Fellow, and lead of Food and Mood Academy, shared her groundbreaking research on the gut-brain connection, reinforcing the importance of nutritious food choices for mental health.
Led by Chefs’ Manifesto food champion and Culinary Medicine UK’s culinary lead Chef Vince Kelly alongside Culinary Medicine CEO Dr. Sumi Baruah, Healthy Plate, Healthy Planet served as a platform for forward-thinking discussions and practical solutions, with actionable insights on reshaping food systems to promote better health and environmental outcomes.
A Culinary Showcase of Healthy Plates
At the heart of the event was a specially curated menu prepared by hospitality students from Westminster Kingsway College, demonstrating the delicious possibilities of sustainable, plant-forward dining.
Each dish incorporated locally sourced and responsibly selected ingredients, showcasing the Chefs’ Manifesto Action Plan through delicious healthy plates.
Canapés
Fava Bean & Mint Bruschetta
A fresh purée of broad beans blended with mint and lemon, served on toasted sourdough rounds with a drizzle of olive oil.
Pressing of Confit Sustainable Game
A carefully sourced, sustainable game terrine, slow-cooked and pressed, paired with air-dried seasonal fruit from English orchards to reduce carbon footprint.
Butter Bean and Sun-Dried Tomato Bruschetta
A smooth butter bean spread with garlic and sun-dried tomatoes, spread on grilled baguette slices and garnished with fresh basil
Roulade of home smoked salmon, pickled cucumbers
A delicate roulade of responsibly sourced, in house smoked salmon, complemented by pickled odds and ends vegetables
Wild mushroom quiche
Short crust pastry cups filled with wild mushroom, parmesan crust and garlic chives.
Bowls
Spiced Tagine with Quinoa
A rich and aromatic tagine featuring sustainable ‘Eat Curious’ Mince Pieces, slow cooked with a blend of North African spices, seasonal vegetables, and dried fruits and Quinoa
Venison and Root Vegetable and barley Stew
Slow cooked responsibly sourced Venison and root vegetable barley stew rich in flavour and low in environmental impact Served with spring onion polenta
Spiced Chickpea and Lentil Dhal
Chickpeas and red lentil curry rich in nutrients and flavour, garnished with fresh coriander and natural yogurt.
Free-Range Chicken Cassoulet with White Beans
Free-range chicken, sourced from farms that prioritise animal welfare and sustainable practices. Slow cooked with hearty white beans served with a drizzle of olive oil and crusty sourdough.
Intermission
Chocolate-Coated Black Bean Orange Chocolate Energy Balls
A Call to Action for the Hospitality Industry
Culinary Medicine UK emphasised the power of the hospitality sector to effect positive change, urging industry professionals to:
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Integrate sustainable practices and health-focused approaches into culinary training.
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Share knowledge and experiences with peers to amplify impact.
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Engage with experts to stay at the forefront of innovation.
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Advocate for policy changes that support sustainable food systems and public health.
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Foster cross-sector partnerships to champion and implement innovative solutions.
The Chefs’ Manifesto Action Plan includes 8 Thematic Areas. This November, the focus is on Thematic Area 8: Nutritious food that is accessible & affordable for all. At the Healthy Plates, Healthy Planet event, experts advocated for equitable food systems where nutritious, sustainable meals are available to everyone, regardless of socio-economic status.
From rethinking budgets in public institutions like the NHS to introducing affordable, healthy options in diverse settings such as prisons, schools, and hospitals, the event illustrated the actionable steps that can make nutritious food more widely accessible.
The insights from the Healthy Plate, Healthy Planet event are another reminder of what powerful advocates culinary professionals can be in leading the charge to create a healthier and more sustainable future.
Culinary Medicine UK is taking action aligned with the Chefs’ Manifesto Action Plan, helping to create a ripple effect that transforms not just industries, but the health of our communities and the planet.
What’s next after Healthy Plates, Healthy Planet?
Find out how you can get involved!
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Take Action
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Check out all of the 8 Thematic Areas to recognise the many more ways Culinary Medicine UK is championing key areas of action, and learn how you can make an impact on the health and well-being of your community!
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Are you excited to share with others how you are advocating for Good Food for All? Get in touch with us!
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Help get #beansonthemenu across the UK! Beans are a simple, affordable solution to our global health, climate and cost of living challenges. 120g cooked (half a large can) of beans provides around a third of your daily recommended fibre. It’s also packed with plant-based protein and essential nutrients like potassium, iron and folate. Regularly consuming beans can improve your digestive health, make you feel fuller longer, and help improve your overall health. Beans are also good for the planet.They are a climate-smart agricultural solution and their long shelf-life can help prevent food waste, making them a great, healthy pantry staple. Learn more about Beans is How, a campaign to double global bean consumption by 2030, here.
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Host Your Own Action Hub Event
Hungry for change? Take action for a better food future with a Chefs’ Manifesto Action Hub. Bring together your local community — chefs, restauranteurs, growers, educators, policymakers, academics, and anyone interested in helping to deliver a sustainable food system. We’ll work with you to organise an event to share, discuss, learn, and be inspired by ideas, projects, and research. All with the goal of driving action to transform food systems.
We created an easy toolkit to curate your own Action Hub event.
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Join the Chefs’ Manifesto
Join the community helping to deliver a sustainable food system.
