Future Plates for Future chefs theme this year is Beans is How, a campaign designed to double bean consumption by 2028 which would lead to a more sustainable food system. This workshop will introduce students and food business owners and managers to the Beans is How campaign.
The aim of the day is to explore the diversity, sustainability, nutrition, and culinary uses of beans. Book your place.
Future Plates Future Chefs Schedule:
Expert speakers at this sustainable food event include senior professionals from WSH, Compass, Forum for the Future, Natoora, and Lexington Catering.
11am: Overview & Welcome: Peter Cross, University of West London
- An Introduction to Beans is How – Bettina Campolucci Bordi, Founder of Bettina’s Kitchen
- Beans is How for Sustainable Business – Mike Hanson, Head of Sustainable Business, WSH
- ‘Beans is How’ for Sustainable Nutrition – Geraldine Gilbert, Food Systems Transition Lead at Forum for the Future
- Q&A Panel with the speakers
12pm: 10 minute chef sustainable food demos with tasters
- Tim Blake, Head of Culinary, Compass Group at Google
- Roane Rapson, Head of Food Programmes at Natoora
- Chau-Jean Lin, Founder of Marulin
- Andy Aston, Head of Wellness and Nutrition at Baxter Storey
- Neil Rankin, Founder of Simplicity Foods
- Jenny Chandler, food writer, chef, campaigner and teacher: Foward Food
Break & Refreshments
1.30pm: Sustainable Food Workshop: Raising Nutrition with Beans is How
- Jenna Mossimann, Raising Nutrition
- Alyson Greenhalgh-Ball, Conscious Impact
- James Taylor, Executive Chef & Food Educator in London Schools
2.30pm: Food and Networking Opportunities
- Food provided by Lexington Catering showcasing their new food concepts
3.30pm: Close
To secure your place, please book through Eventbrite, here. This sustainable food event is taking place at Pillars Restaurant, Warwick Road, Ealing, W5 5R on Monday 4th March 2024 between 11-3.30 pm.
If you would like to know more about about the Campaign for Bean is how and join their movement.
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