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Healthy Plate, Healthy Planet
April 2 @ 3:00 pm - 5:30 pm
Join us for the launch of the
2nd April 2019, 15.00 – 16.30 followed by drinks and bowl food
In 2017 Footprint Intelligence published the It’s Not Taught Report. The research identified ways to improve nutritional education in catering colleges and industry to improve public health and meet consumer demand for healthier options. The It’s Not Taught report was the catalyst for the development of the Healthy Plate, Healthy Planet Nutritional and Sustainable Diets Module by Westminster Kingsway in association with Footprint Intelligence and Nestlé Professional to drive the shift towards a healthier future.
We are in crisis: 63% of the adult UK population is overweight or obese. Yet we eat 1 in 6 meals outside of the home. It is therefore vital that chefs and foodservice play their part in improving the national diet. But, as nutrition is not currently a mandatory part of chef’s qualification curricula, newly qualified chefs often don’t have the knowledge or skills to create delicious yet healthy dishes.
The Healthy Plate, Healthy Planet Nutrition and Sustainable Diets Module being launched this month at Westminster Kingsway sets out to change this. A collaboration with Footprint and Nestlé Professional, it aims to give first year students the skills they need to design and prepare delicious, healthy, planet-friendly food. This knowledge and skill set will be further developed in Years 2 & 3.
Informative, inspiring and hands on, the module aims to become a proof of concept that can be adopted by the awarding bodies to become a core part of the catering syllabus.
Operators understand that health and wellbeing has evolved into a vital ongoing priority, rather than a transient trend. According to the Footprint Sustainability Trends Report 2019, sustainable diets have also hit the high-street with 68% of foodservice professionals reporting that they have actively engaged with sustainable menus and nutrition, whilst 78% see it as an opportunity. More and more operators are engaging nutritionists, and they clearly see the value in healthier menus and giving chefs better nutritional knowledge.
Industry understands that having chefs arrive at their business with better nutritional training is a massive benefit.
Find out what we’re doing, how replicable the module could be at all catering colleges and how you can support the movement to make nutritional education the norm.