\u201cWhat\u2019s this?\u201d asks participant Olga when she discovers tempeh among the ingredients. She has no idea what it is. \u201cSo we won\u2019t use it,\u201d she laughs. For the cooking challenge during the Sustainability Days, the winning dishes not only have to be delicious, but also sustainable.<\/p>\n
\u201cWe apply two criteria,\u201d says organiser Tsania Hisbaron of the Sustainability Hub. \u201cWe have \u2018normal\u2019 criteria, like taste and presentation. But we also have sustainability criteria, where we judge whether the participants have used ingredients that are \u2018in season\u2019. We also measure the CO2 footprint. For this, we use a list which enables us to calculate the carbon emissions of the dishes.\u201d<\/p>\n
The four participating groups do their best, cooking and presenting their most beautiful creations: Vietnamese rice rolls, Moroccan couscous and yellow rice with roasted courgettes, among others. But not everyone comes to win. \u201cWe love cooking, that\u2019s why we take part,\u201d says student Sabrina. \u201cWe\u2019re not worried about winning.\u201d<\/p>\n
\u201cWe\u2019re making Thai pad-thai and mango sticky rice,\u201d says student Thomas. \u201cBut we freestyle everything, so we\u2019re not sure whether it\u2019ll work.\u201d Nevertheless, his group wins the challenge. What\u2019s their secret ingredient? \u201cFriendship,\u201d they laugh.<\/p>\n
Watch the video of the cooking competition here:<\/p>\n