Sodexo chefs compete in sustainability challenge

Seven Sodexo chefs competed in a sustainable culinary challenge this week. The event was the second one held by the foodservice provider to promote low-carbon fare.

 The chefs were evaluated on their ability to create sustainable dishes based on four criteria: promoting plant-based and sustainable meals, supporting flavor, nutrition and well-being, sourcing responsibly, and preventing food waste.  The event featured a panel of expert judges, including the three-Michelin starred chef Thomas Bühner.

The winning dishes were created by Chef Sharon McConnel from Northern Ireland and Chef Ricardo Machado from Brazil.

Chef Ricardo Machado and Chef Sharon McConnel. 

Chef McConnel created a pistachio crusted celeriac steak and vegan chocolate mousse with dates and nuts.

Meanwhile, Chef Machado served up a sauteed banana peel medallion with sweet potatoes and banana and coconut mash, for dessert.

Sauteed banana peel medallion with sweet potatoes

Chef McConnel and Machado were awarded the Culinary Experience grand prize.

“We are very thankful to have had the opportunity to work with such talented people, united by a common purpose: paving the way for environmentally friendly and flavorful food,” said McConnell and Machado, in a statement.

This initiative falls in line with Sodexo’s sustainability commitments, notably, it’s goal to menu 70% of main dishes labeled as low-carbon by 2030, according to a statement.

“The Sustainable Chef Challenge is a true illustration of Sodexo’s ambition to drive change towards tasty sustainable food. We aspire to offer our consumers meals that are both desirable and low-carbon,” said Anna Notarianni, Sodexo’s Group chief impact officer. “With our expanded plant-forward offering, Sodexo also contributes directly to our clients' sustainability goals.”