Le Cordon Bleu London were recently joined by Paul Newnham and Chef Jon Lawson for a discussion on sustainable food systems and a culinary demonstration.
Paul is CEO of the SDG2 Advocacy Hub and Coordinator for the Chefs' Manifesto, and Jon Lawson is the Chef at Popolo restaurant in Shoreditch.
During this event, Paul gave an introduction to the Chefs’ Manifesto network, their Action Plan, targeted advocacy and why chefs can be change agents whilst. This discussion highlighted the importance of diverse diets for human and planetary health.
Chef Jon gave a live cooking demonstration, showcasing sustainable cooking practices, celebrating local seasonal ingredients, connecting Farm-to-Fork and using underutilised ingredients. Jon prepared a dish of diver scallops, lentils and nettles.
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