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Smiling, male professional chef in kitchen preparing food

THE POWER OF INGREDIENTS: RE-THINKING & Adapting To Food Trends

Covid-19 has, without doubt, initiated a shift in the way we eat that is set to have a far more lasting impact than the virus itself. As the fragility of the human race is brought into sharp focus, we are gaining a growing awareness of the impact our dining habits - not only to our health and well-being, but to our very existence. The link between what is on our plate, the air we breathe and the effective functioning of our immune systems has never been more apparent. As David Mulcahy - Culinary Ambassador (Food Development and Innovation) of Sodexo UK & Ireland said: “In order to be truly fit for the future and to meet the complex needs of our clients and customers from a multitude of sectors, we must ensure our chefs are fully signed up to providing a food experience that supports a better climate and is ultimately beneficial to mankind.”
Cilantro and lime being chopped on a wooden chopping board in kitchen
Colourful plant-based bowl with spinach, carrots, cabbage and coconut quinoa on a wooden table

Learn and adapt

Education will be key as the industry goes through this new stage of food evolution. As Rob Howell, head chef of Root in Bristol and author of Root cookbook, says: “I think it’s time for a change in what we learn at school and college cooking levels. It’s great to know classic, but teaching how to cook healthy and nutritious food is of massive importance. This is what will make the difference in years to come.” The bottom line is: whether you’re on the fast food side of the circuit or fine dining is your thing, there’s never been a greater opportunity to deliver excellence without compromising the health and well-being of the planet and all its inhabitants.