Page 5 - Essentially Catering Issue 93
P. 5

Essentially Catering Magazine - September 2019



        Industry News




        SRA launches



        Foodprint




        In July, the Sustainable Restaurant Association (SRA) launched Foodprint, a programme to support restaurants and
        the wider foodservice sector to track and reduce the planet-warming greenhouse gas emissions from the food they
        serve, while meeting rising consumer demand for a more conscious dining experience.
          To accelerate and maximise the change across as many commercial kitchens as possible, the SRA has partnered with the
        Cool Food Pledge. Run by the World Resources Institute (WRI), The Cool Food Pledge helps foodservice operators reduce
        their food-related emissions by 25% by 2030.
          “This partnership will open up access for operators to a straightforward way of measuring and tracking the climate impact
        of the food they serve, support and inspire them in developing plans to sell delicious dishes with smaller climate footprints,
        and promote their achievements as leaders in a growing movement,” said Andrew Stephen, Chief Executive, SRA.
          Click here for further information.


          Riso Gallo Young



          Risotto Chef of the


          Year 2020




          Italian rice specialists Riso Gallo has
          launched its Young Risotto Chef of the Year
          competition, aimed at budding chefs aged
          18-23 years old. Entrants are asked to send
          a recipe and image of their risotto and say
          why they believe winning will enhance their
          catering career.
            Eight regional finalists will be invited to
          attend a regional heat in Scotland, The North
          East, The South and the Midlands. Following
          the heats, eight finalists will be invited to
          cook for the judges on 20 January 2020 at
          Westminster Kingsway College, London where
          the winner will be named the Riso Gallo Young
          Risotto Chef of the Year.
            The winner will receive an all expenses
          paid three-day work experience with Jeff
          and Chris Galvin at the award-winning La
          Chapelle, London. The runner-up will win a
          three-day cooking experience with Executive
          Chef Danilo Cortellini at The Italian Embassy in
          London. Both winners will visit the Riso Gallo
          rice mill in Italy.
            Deadline for entries is 31 October 2019.  Risotto with Celeriac Chestnuts




                                  Email: editor@essentiallycatering.co.uk • www.essentiallycatering.co.uk     5
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