Sodexo gathers talented Chefs from across the world to compete for sustainable culinary innovation

In line with its ambition to become the leader in sustainable food and valued experiences, Sodexo has organized the second edition of its Sustainable Chef Challenge, a yearly global competition of Chefs to develop and promote tasty creations that have low CO2 emissions.

The Sustainable Chef Challenge is only one of the many ways Sodexo celebrates the power of sustainable and healthy eating. That is why Sodexo keeps using new ingredients and designing plant-forward recipes to ensure that 70% of its main dishes can be labelled “low-carbon” by 2030.

For the second year in a row, Sodexo gathered 7 talented Chefs from all over the world to take part in the Sustainable Chef Challenge, a culinary competition organized on November 15 in Landsberg am Lech, Germany, in partnership with Rational AG, Eaternity and the WWF.

The Chefs were evaluated on their ability to deliver two sustainable dishes based on core four criteria:

• Promoting plant-based and sustainable meals
• Supporting flavor, nutrition, health, well-being
• Sourcing responsibly
• Preventing food waste 

During the event, the Chefs largely showcased their skills and passion to create healthy and delicious meals. Facing a panel of experts including the German three-Michelin stars Chef Thomas Bühner, two Chefs illustrated themselves: 

• Chef Sharon McConnell (Northern Ireland) with her “Pistachio Crusted Celeriac Steak” and “Vegan Chocolate Mousse with Dates and Nuts”.
• Chef Ricardo Machado (Brazil) with his “Sautéed banana peel medallion with sweet potatoes” and “Banana and Coconut Mash”. 

They were awarded a Culinary Experience Grand Prize for their demonstration of tasty and sustainable cooking.