FROM VET SCHOOL TO UNIVERSITY WITH ANTI-WASTE FOOD RECIPES

As part of the ZERO WASTE RECIPES Challenge 2022 promoted by the European LIFE FOSTER project, 10 young cooking students from Italy, France and Malta will compete on 24 and 25 May at UNISG in Pollenzo (CN)

The ZERO WASTE RECIPES Brainstorming Challenge 2022 is on the starting blocks: on 24 and 25 May 10 young finalists will face off at the University of Gastronomic Sciences in Pollenzo (CN) in a food waste-free challenge in the kitchen. All under the banner of the LIFE FOSTER project, with the aim of reducing and preventing food waste in the catering sector.

The fantastic 10, aged between 15 and 23, are all cookery students from the project partner training centres (from Italy, France and Malta) who passed the pre-selection phase online in April, submitting a recipe demonstrating their problem-solving skills in designing anti-waste preparations with correct nutritional intake.

Now it is time for them to make their recipes live at the UNISG Food Lab, with the guidance of their accompanying trainers and under the watchful and competent eye of an international jury led by English chef, researcher and food designer Johnny Drain, which will determine which recipe is prepared in the most environmentally sustainable way between a ‘Mousse of char trout mantecata on sorghum salad with rainbow vegetables’ and ‘Roasted scampi with Kari Gosse butter, cauliflower and buckwheat risotto’, ‘Beef meatballs with asparagus stalk sauce’ and ‘Whipped cod buttons on asparagus velouté spirals and their skins’, and much more…

During the two-day zero-waste event, the 10 participants will also have the opportunity to take part in a specific training on the theme of circular cooking provided by UNISG lecturers, with one theoretical and one practical session at the Food Lab of the University of Gastronomic Sciences in Pollenzo.

The award ceremony of the competition is scheduled for Wednesday 25 May 2022, starting at 2.30 p.m. Stay tuned on the LIFE FOSTER social channels!

May the best win, according to the motto love food reduce waste 💚

 

The list of young chefs:

Alecsandru Duma, accompanied by Davide Saretto – ENAIP NET – VET centre of Padova
Alessandro Basso, accompanied by Elisa Ghisleni – ENAIP NET – VET centre of Vimercate
Daniel Valerio, accompanied by Mattia Callegaro – ENAIP NET – VET centre of Noale
Daniele Corsentino, accompanied by Elisa Ghisleni – ENAIP NET – VET centre of Vimercate
Gaia Bottiglieri, accompanied by Matilde Girometta – ENAIP NET – VET centre of Voghera
Giulio Peza, accompanied by Rodolfo Bof -ENAIP NET – VET centre of Feltre
Jeremy Falzon, accompanied by Joseph Cassar – ITS Institute of Tourism Studies, Malta
Laure-Anne Le Grontec, accompanied by Stéphane Scalart – AFPA – VET centre of Brech, France
Lorenzo Mezzio accompanied by Matilde Girometta – ENAIP NET – VET centre of Voghera
Rebecca Pariboni, accompanied by Stefano Cravero – ENAIP NET – VET centre of Settimo Torinese