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Good Food For All with Paul Newnham and Chef Arthur Potts Dawson

Le Cordon Bleu London are pleased to be hosting an interactive session on what good food for all means in 2023 with Paul Newnham, executive director of the SDG2 Advocacy Hub and Chefs' Manifesto, on Thursday 26th January.

This session will focus on the importance of how sustainable, plant-based nutrition is crucial to people, planet and prosperity, and will feature a masterclass from Chef Arthur Potts Dawson.

Paul Newnham is a strategic innovator and executive leader with over 25 years of expertise managing complex stakeholder relationships, designing campaign strategies, and extensive knowledge of the not-for-profit sector. Paul founded the SDG2 Advocacy Hub in 2015, a secretariat convened to connect NGOs, advocacy groups, civil society, private sector, and United Nations agencies around Sustainable Development Goal 2: Zero Hunger. The Hub’s goal is to coordinate global campaigning and advocacy to achieve food systems transformation, and it does so by facilitating multiple projects.
Arthur Potts Dawson is Executive Chef at OmVed Gardens. He started his career as a chef in 1987 with a three-year apprenticeship with the Roux brothers. He worked alongside Hugh Fernley-Whittingstall and Pierre Khoffman, restyled Petersham Nurseries kitchen, led the re-launch of Cecconi’s restaurant for the Soho House group, and worked as executive head chef for Jamie Oliver’s Fifteen Restaurant and Piccadilly Diner. As an advocate for sustainable food production, Arthur often speaks on issues relating to global hunger and food waste in his role supporting the UN World Food Programme.