For the most part, we are so privileged in the West that we get to choose what we want to eat. We get to be discerning and eat the best we can afford. It’s so very easy to forget the millions of people who are hungry and unable to afford food. In recent years, we are more aware of our food waste and how that impacts on the planet, and also on the price we are willing to pay for food.
A couple of weeks ago, I was lucky enough to work under some top chefs to support the Healthy Not Hungry campaign in a series of dinners in global capitals. I was one of over 60 volunteers who worked together to create an event for free. Our London project comprised of the World Food Programme and executive chefs Arthur Potts Dawson, Tim Maddams and Atul Kochhar. The goal was to cook a ‘Healthy not Hungry’ dinner for 100 people using donated food, food waste and sustainable meat – which was wild-shot wood pigeon thought to be a pest for grain crops in the UK.
The campaign is an initiative focused on the UN's Sustainable Development Goal 2 - Zero Hunger. By following the 5 steps to Zero Hunger, the World Food Programme believes it can reach this goal by 2030.
This is a dish with popped rice, spices and Chana Jor Garam created by Michelin-starred chef Atul Kochhar. It’s vegan and delicious!
The meal itself was designed to provide sufficient calories and nutrients and use local, sustainable ingredients. Thanks to the incredible efforts of the chefs, working alongside nutritionists, herbalists and doctors, the Healthy Not Hungry London menu achieved all this. The by-product of the whole event was community and camaraderie. I got to meet some incredible people and to witness the care, fun, expertise and stress in every professional kitchen. An array of volunteers, suppliers and collaborators made the whole event and experience possible. It proved to me once again that we are capable of great things when we work together.
- Dr Morgaine Gaye -