FOCUS – Have you ever left your car in the garage, thinking you are doing something for the planet ? You can do better, by thinking about what’s on your dinner plate. This is why the Info-énergie Rhône-Alpes network is holding a culinary competition. The winning ingredient of this Environment Prize ? The carbon impact of the food used. Forks and calculators at the ready !
“The climate on our plates”, a climate-friendly cooking competition, where the carbon footprint of the food is the first thing measured. © Laurent Lelong
What if we take a look at what’s on our plate, as a way to limit climate change ? There’s a good reason for this… 30% of greenhouse gas emissions come from food.
The Info-énergie Rhône-Alpes network has rolled up its sleeves and organised a rather special culinary competition : The climate on our plates. The second Iséroire competition, which takes place on Sunday 21st June, 2015, at the Châbons Agricultural High School in north Isère, promises to awaken your taste buds, and get your grey matter to work.
A good climate-friendly dish
What is the objective for competing teams ? To make a dish and dessert with the lowest possible carbon impact. In other words, oranges, or endives in June, are banned… It’s up to the candidates to choose the right foods, as well as the right suppliers. Additional constraint ? The cooks, amateurs with or without head chef, have a budget of 100€ to make around 15 different dishes.
© Laurent Lelong
The criteria for a good climate-friendly dish are not just limited to the carbon impact. The value for money, nutritional balance, presentation and gustative aspects also have a say.
As declared by Sylvie Veslin, at the Ageden, sustainable energy management association in Isère, “a plate of plain tofu is not acceptable!”
We can easily understand that seasonal fruit and vegetables should be at the top of the list. But beware the pitfalls – competitors are often caught out by simple kiwi ; this fruit, although originally from New Zealand, grows very well in our latitudes.
The provenance of the food is also one of the criteria examined closely by the jury, who will award the Environment prize. The jury will also award consolation prizes, the jury’s savoury prize, a sweet one and the public’s favourite for gustative appearance.
Marrying the good with the best
Last year, in the first contest in Isère, “L’arbre Fuitier”, a restaurant in Villeneuve, distinguished itself in the Environment category and savoury prize, with an autumnal poultry mille-feuille, fresh goat’s cheese, creamy Jerusalem artichokes and courgette soup.
“The goal is to raise awareness of local commerce and local products, whilst making good food.” Marrying the good with the best, in fact.
Attention all amateurs ! Contest entry is free and open until 15th May. Just want to taste ? In that case see you on 21st June as the high school will be open to the public, also free of charge.
Patricia Cerinsek
Traduction from Speak English Center
Phone : +33 4 76 50 39 79
1 avenue du Vercors, 38600 Fontaine FRANCE
