Quorn celebrated this year’s Earth Day with a virtual cookalong for chefs hosted by Quorn ambassador Chantelle Nicholson, chef patron of Tredwells and All’s Well and author of 'Planted,' described in Vogue as "the ultimate cookbook for food-obsessed vegans."
Chantelle was joined by Kirk Haworth — Co-founder and Chef at plant-based restaurant 'Plates' — live from her Tredwells restauran to create two feel-good sustainable dishes. Kirk features on this year’s Great British Menu as the show’s first ever plant-based chef, and is quickly becoming a leading figure in plant-based cookery with a focus on sustainability for people and the planet.
Claire Roper, Head of Marketing & Innovation Foodservice at Quorn Professionals says: “Sustainability and taste are at the heart of everything we do at Quorn. We’re really proud to be celebrating Earth Day with our partnerships with Chantelle and Kirk. We all share a common mission to empower and inspire chefs into more plant-based cooking for the good of the planet and people.”
The exclusive, invitation only event saw Chantelle and attendees cook a delicious plant-based street food style toastie together, and then watch Kirk create a brasserie style dish, both of which highlight the versatility of Quorn. Dishes on the menu were paired with drinks from Exhale Brewing, an independent brewery and taproom in London.
Chantelle’s dish: Cumin spiced Quorn & mushroom, Eaten Alive kimchi & cashew butter toastie Paired with a Krankie Iron Bru Sour
Kirk’s dish: Quorn fillet wrapped in wild garlic, herbaceous sauce, new seasons asparagus, jersey royal and mint Paired with a Pale Ale
“We have reached a pivotal moment in the climate crisis and it is critical for our planet’s future that we continue to educate the industry and consumers about food and sustainability. It’s not about ‘meat free’, it’s not about ‘clean eating’ – it’s about sustaining the world around us,” adds Claire.
“That’s why we’re so passionate about our super protein, mycoprotein. It is nutritious and sustainable like no other protein and has a texture identical to meat. It’s extremely versatile and can be used as both the finished product or as an ingredient, opening up huge potential for chefs across all foodservice channels to use it to create delicious and sustainable choices for their menus.”
The event followed an announcement that Quorn has joined the Race to Zero emissions as it signed The Climate Pledge commitment co-founded by Amazon and Global Optimism.
By joining The Climate Pledge, Quorn is the first meat alternative company to take the pledge and has committed to be zero carbon by 2040—a decade ahead of the Paris Agreement’s goal of 2050.
Pledge signatories in total generate more than $1.4 trillion in global annual sales and have more than 5 million employees across 25 industries in 16 countries—demonstrating the collective impact The Climate Pledge can have in addressing climate change.
As a signatory to the pledge, Quorn agrees to:
Measure and report greenhouse gas emissions on a regular basis.
- Implement decarbonization strategies in line with the Paris Agreement through real business changes and innovations, including efficiency improvements, renewable energy, materials reductions, and other carbon emission elimination strategies.
- Neutralize any remaining emissions with additional, quantifiable, real, permanent, and socially beneficial offsets to achieve net-zero annual carbon emissions by 2040—a decade ahead of the Paris Agreement’s goal of 2050.
“Meat free isn’t just a trend anymore it’s a consumer behaviour, and customers are actively demanding delicious meat free dishes, in their own right, are added to menus.
“Dishes need to be exciting and full of flavour to capture imaginations and with sustainability at the heart of many consumers’ decision making, Quorn is perfectly placed as the best-known meat free brand to inspire chefs to create a bold and inviting meat free menu, that will create positive change and build a more sustainable future, one plate at a time,” concludes Claire.