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RETHINK FOOD - VIRTUAL CHALLENGE 2023

RE-THINK IN FOOD

VIRTUAL CHALLENGE 2023

Check out the recipes

from our Virtual Challenge

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Tenderloin

Chef: Marina Garcia
Portions: 6
CFP: 0,945 KG Co2 Emissions
Organisation: ESHBI
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Poultry cream

Chef: Josu Lizarralde
Portions: 6
CFP: 0,337 KG Co2 Emissions
Organisation: ESHBI
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Spelt ravioli filled with liquid pecorino cheese served with sweet and sour cherries and broad bean sauce

Chef: Quoquo Modo - Zefiro
Portions: 4
CFP: 0,378 KG Co2 Emissions
Organisation: Zefiro società Cooperativa Sociale
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Vegetable Cream with Gran Padano Flakes

Chef: Ane Gonzalez de Mendibil
Portions: 6
CFP: 0,092 KG Co2 Emissions
Organisation: ESHBI
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Hummus

Chef: Miguel Muñoz
Portions: 6
CFP: 0,245 KG Co2 Emissions
Organisation: ESHBI
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Boozies (Borrachas)

Chef: susana estevez
Portions: 10
CFP: 0,540 KG Co2 Emissions
Organisation: Ecuela Piñeiral
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Cheapskate (Tacaño)

Chef: Raul Salinas
Portions: 6
CFP: 0,082 KG Co2 emissions
Organisation: ESHBI
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Gnocchi with sweet potatoes served with broccoli, cherry tomatoes, mushrooms, and leek and brocoglace sauce

Chef: Ricardo Queiroz
Portions: 2
CFP: 1,306 KG Co2 emissions
Organisation: Espe (Escola Profissional de espinho)
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Smoked horse mackerel with vegetable scales, Portuguese couscous and orange sauce (Carapau fumado, com escamas de legumes, cuscuz português e molho de laranja)

Chef: Joana Carlos
Portions: 2
CFP: 0,570 KG Co2 Emissions
Organisation: Escola de Hotelaria e Turismo do Porto
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Vegetable hamburger with vegetable stew (Hamburguesa de vegetal acompañado de menestra de verduras)

Chef: Pablo Estebala
Portions: 1
CFP: 0,436 KG Co2 Emissions
Organisation: Escuela Universitaria Adema
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Virtual Challenge 2023

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