The session focussed on why sustainable, plant-based nutrition is crucial to people, planet and prosperity. Paul opened with an interactive discussion on what good food means, asking the audience to share their thoughts on the topic.
Following Paul’s presentation, Chef Arthur Potts Dawson took centre stage to demonstrate a delicious vegetarian dish. His hearty and delicious lentil tart with sweet potato and creme fraiche put legumes in the spotlight, demonstrating the versatility of the humble ingredient. This is exemplary of the Beans is How campaign from SDG2 Advocacy Hub which is driving awareness around the importance of beans and legumes as a more affordable and sustainable plant-based protein.