Top chefs from businesses around Brighton and Hove have come together to help improve the health of the city’s teens. Restaurant and catering chefs have entered the Veg City Challenge, a competition run by Brighton & Hove Food Partnership, to produce a veg-based meal that appeals to the bellies and wallets of teenagers.
Today, chefs took part in a cook-off at Brighton’s Community Kitchen. The judging panel included Chef Michael Bremner from local restaurant 64 Degrees, Nicole Pisani, ex Head Chef at Nopi, London, now School Chef at Gayhurst Primary and leading national hospitality and catering expert, Julie Barker. The panel will also include pupils from a local secondary school.
“I’m really excited to be involved with the Veg City Challenge. Brighton’s got so many great food choices and some incredibly talented chefs and restaurateurs. I think it’s important to come together and use this in schools to help teenagers make healthier choices.” ~ Michael Bremner, Head Chef at 64 Degrees and Murmur, Brighton
Those who entered the competition and took part in the cook-off are Brighton Food Factory, Gem’s Wholesome Kitchen in collaboration with Big Beach Café, University of Sussex (Compass), Foodini, Happy Maki, Higgidy and Varndean Secondary School.
“The initiative is a great example of progressive thinking in making vegetables attractive and appealing to the next generation; helping schools incorporate veg within their menu planning as an integral ingredient. The quality of recipes put forward were outstanding and, as a judge, I would commend all those who took part” ~ Julie Barker, national hospitality and catering expert
Criteria were set for competition entrants to ensure the meal was nutritious and affordable. The current best sellers for Grab ‘n’ Go food in secondary schools are pizzas (approx. £1.40), paninis and sausage rolls (approx. 80p). Entries to the competition were competing with these popular items.
The winning recipe will be served at several schools and colleges around Brighton and Hove this month to test their teen appeal. Students will have the opportunity to vote based on taste and value for money. If any other organisations are interested in trialling the recipes contact Chloe Clarke at Brighton and Hove Food Partnership on 01273 234 012.
Chloe Clarke, Project Manager at Brighton & Hove Food Partnership says:
“Trends show an increase in demand for vegetarian and vegan food and this is particularly the case within the universities. This competition is about increasing the amount of vegetables consumed by teenagers, calling on inspiration from our top local chefs.”
School Food Standards in primary schools ensure children are getting vegetables with their main meal and a healthy snack each day. When moving to secondary school, children have more choice and freedom at mealtimes. Adults can self-regulate when faced with healthy and less healthy options whereas children are more likely to choose the unhealthy option (Junghans et al 2015). Providing a level playing field is important for helping children to self-regulate towards a healthier diet.
A survey by Brighton and Hove City Council shows that fruit and veg consumption decreases amongst children from year 8 to year 11 in Brighton and Hove schools (BHCC 2018). A second survey shows that 87% of Brighton and Hove residents would like restaurants and caterers to include two portions of veg in every kids’ meal (BHFP Survey 2018). This competition calls on local talent in this thriving food city to help increase teenagers’ vegetable consumption in secondary schools.