Eurostar launches culinary competition with leading environmental organisations

Young people aged between 15 and 19 invited to enter the “Create a sustainable Business Premier dish” challenge
Eurostar, the cross-Channel high speed passenger rail service, has joined forces with GoodPlanet Foundation (France), GoodPlanet Belgium and the Young People’s Trust for the Environment (YPTE), to launch a culinary challenge across the UK, France and Belgium.

Young people aged between 15 and 19 years old will be asked to create a sustainable Business Premier dish and the competition will be open for entries from now until 30 June 2017. The winning dish will feature on the Eurostar Business Premier class menu for three months from November this year.

The environmental organisations supporting this initiative, Good Planet Foundation (France), GoodPlanet Belgium and the YPTE, are all committed to educating young people about the importance of sustainability. It is estimated that the emissions from food systems and livestock production contribute 25% - 28% and 18% of total greenhouse gas emissions respectively.  This culinary challenge will play an important role in raising awareness of these issues among young people.  

Raymond Blanc, OBE, the renowned Michelin starred chef, Eurostar Business Premier Culinary Director and President of the Sustainable Restaurant Association (SRA), will be the lead judge of a panel of experts from the supporting organisations.   

Marc Noaro, Chief Customer Officer at Eurostar, said: “As a business with a strong sense of environmental responsibility, we are delighted to be launching this initiative.  Providing an appealing, sustainable onboard menu is key to our Business Premier travel experience.  We look forward to seeing the innovative, creative ideas that the young people will undoubtedly bring to the challenge.”  

Raymond Blanc, OBE, said: “Today, more than ever, we should all be thinking about the provenance and sustainability of our food, as well as the flavour and presentation.  Whilst more consideration is now given to food miles, not everyone is aware of the negative consequences of food production.  I am proud to be judging this competition and will enjoy working with the winner on the introduction of their dish to the Eurostar menu.”