The United Nations’ ActNow Climate Campaign aims to trigger individual action on the defining issue of our time. People around the world will be engaged to make a difference in all facets of their lives, from the food they eat to the clothes they wear. One of these challenges focuses on sustainable food and gastronomy.

ActNow webpage
Food Challenge videos

Being climate conscious

What we eat has major implications for climate change. The destruction of rainforests to create land for agriculture, along with growing demand for meat, are major contributors to the increasing greenhouse gases which are taking a significant toll on climate and global food security. To top it off, we waste about one-third of the food that is produced. But more people are taking a closer look at what they are eating and the impacts of their diets on their health and on the environment. More and more chefs and other food suppliers are focusing on local and organic produce and shifting away from meat-heavy meals and fast food. They are joined by a growing movement of people changing the way they cook and eat. The UN’s ActNow campaign aims to inspire even more people to enjoy sustainable, climate-conscious and delicious food.

Chef Grace Ramirez talks about sustainability and green hacks in support of the United Nations ActNow climate campaign

Food Challenge

ActNow invites people around the world to make their individual contribution to sustainable food consumption. The challenge: cooking up dishes that are not only delicious but also good for the planet and good for us – reducing meat and emphasizing diverse vegetarian ingredients instead. Leading chefs will spearhead the challenge and provide inspiration by presenting their own creations which you can find on this page. Get cooking!

Chef Saliha Bala

Red Chorba

This soup is a delicious vegetarian traditional Algerian dish.

Ingredients

  • 1 liter of veggie stock
  • 1 branch of celery
  • 1 small onion
  • 1 carrott
  • 1 zucchini
  • 1 turnip
  • 1 small potato
  • 1 cup of frozen peas(or fresh, if seasonal)
  • ½ cup of green lentils
  • 1 cup of soup pasta (angel hair pasta or farfalle)
  • 1 tomato tin, or 4 juicy tomatoes (if seasonal)
  • 1 tsp of tomato puree olive oil
  • ½ flat parsley bunch
  • ½ fresh coriander bunch
  • Spices to taste: ras-el-hanoutjaune, smoked paprika, black pepper, cinnamon, powdered ginger, salt

Method

  1. Chop all the vegetables into medium cubes. Set the zucchini aside.
  2. Using a large pot, cook the onion on medium heat with the all the spices, the carrot, lentils and the potato in 4 tsps of olive oil until soft, this is bring out all the flavours.
  3. Add the tomatoes (fresh or tinned and pureed), then fill half the pot with the veggie stock, scraping the bottom of the pot.
  4. Let it simmer, then add the zucchini. Let cook until soft.
  5. Season to taste. Add more water, if necessary.
  6. You could add angel hair pasta or any kind of little pasta 10 minutes before serving, I suggest to adjust the soup you need and cook the pasta in it, and set
  7. Set aside any leftovers for next time.
  8. Serve hot with a generous handful of chopped flat parsley and coriander.
  9. Turn your best «chaâbi» music on and enjoy yourselves.

Saha ftourkoum! Bon appétit!

Full recipe here

#ActNow #ClimateAction | Courtesy of Kitchen Connection

Everyday vegetables roasts with condiments | Chef Jonas Astrup

Serves 4-6

Ingredients

Vegetables

  • 1 broccoli
  • 1 cauliflower
  • 1 celearic
  • 1 hokkaido pumpkin 

Brown butter vinaigrette with miso

  • 100 g butter
  • 1 tbsp. miso
  • 2 tbsp. spring onion
  • 1 handful parsley
  • 2 tbsp. capers
  • 2-3 tbsp. applecider vinegar
  • Salt

Sunflower seed spread

  • 70 g sunflower seeds
  • 1 clove of garlic
  • 2 dl vegetable oil
  • Apple cider vinegar
  • Salt
  • Pepper
  • Honey

Pumpkin seed spread

  • 80 g pumpkin seeds
  • 1 clove of garlic
  • 2 dl vegetable oil
  • 1 lemon
  • Salt
  • Pepper
  • Honey

Mushroom “ketchup”

  • 200 g mushrooms
  • 1 dl vegetable oil
  • 3 cloves of garlic
  • 1 ½ dl sugar
  • 1 dl vinegar
  • Salt
  • Pepper

Black garlic dip

  • 6 cloves of black garlic
  • 1 dl yoghurt 10%
  • ½ lemon
  • Salt
  • Pepper
  • Honey

Dill dressing

  • 1 dl yoghurt 10%
  • 1 handuld of dill
  • ½ lemon
  • Salt
  • Pepper
  • Honey

Directions

Roasting vegetables

Turn on the oven at 175°. Clean and prepare vegetables; peel the celeriac and perhaps cut the pumpkins in half). Turn each vegetable in a bit of vegetable oil and season with salt and pepper (and if you prefer, some of your favorite spices).

Cooking time (approximately):

  • Broccoli: 20-25 minutes
  • Hokkaido pumpkin and butternut squash: 30-35 minutes
  • Cauliflower: 30-40 minutes 
  • Celeriac: 60-90 minutes

Brown butter vinaigrette with miso
Brown the butter in a small saucepan while whisking in order to not burn the whey. Take it off the heat and stir in the miso. Finely chop the spring onions, parsley and capers and add it to the butter mix. Season with apple cider vinegar and salt.

Sunflower seed spread

Turn on the oven at 150° and roast the seeds for 13-15 minutes. Grate the garlic on a grater and blend it with the sunflower seeds and the oil until you’ve achieved a smooth consistency. Season with salt, applecider vinegar, pepper and honey.

Pumpkin seed spread

Turn on the oven at 150° and roast half of the pumpkin seed for 13-16 minutes. Grate garlic and lemon zest on a grater and blend it with the roasted and raw seeds and oil until you’ve achieved a smooth consistency. Season with salt, lemon juice, pepper and honey.

Mushroom “ketchup”

Clean and cut the mushrooms and fry them in a frying pan with oil until lightly browned and caramelized. Peel and chops the onion and garlic and toss them in the pan with mushrooms. Let is saute for another 5-8 minutes. Add sugar and vinegar and cook it through thoroughly. Add everything to a blender and mix it to a smooth ketchup-like consistency. Make sure the balance is right – season with salt and pepper.

Black garlic dip

Blend the black garlic with yogurt until you have a smooth dip. Season with lemon juice, salt, pepper and a bit of honey.

Dill dressing

Clean and finely chop the dill. Mix it together with the yoghurt and season with lemon zest and juice, salt, pepper and perhaps a bit of honey.

#ActNow #ClimateAction | Courtesy of MAD, a global community of chefs that aims to create sustainable change and make a difference in restaurants and the world

Chef Melissa

Tom Kha – Galangal Soup with Mushroom and Tofu

This vegetarian version of this delicious rich, tangy and salty Thai coconut soup is bursting with flavours.

Full recipe here:

#ActNow #ClimateAction | Courtesy of Kitchen Connection

Waste-free Omelette with Vegetables | Dr. Yukio Hattori, Japanese Food Educator

Using your leftover ingredients to make a delicius omelette is an excellent way to create a waste-free meal! For all ingredients you can use any remaining vegetables in your fridge. Here is an example of what Dr. Yukio Hattori used! You can easily substitute the vegetables.

Ingredients

For 4 servings

  • 5 eggs
  • 1/8 of an onion*
  • 1/4 of a bell pepper*
  • 1/2 pk. of pea sprouts*
  • 2 mushrooms*
  • 1 cabbage leaf*
  • 2 tops of long green onions*
  • Olive oil as necessary
  • 1/3 pk. of leftover potato chips
  • 2 tsp salt
  • Pepper to taste

Aioli sauce

  • 1 garlic clove
  • Mayonnaise as necessary
  • Milk as necessary (if available)

Instructions

  1. Cut all ingredients marked with an asterisk into bite-sized pieces.
  2. Heat a sufficient amount of olive oil on a fry pan and stir the ingredients from Step 1. Continue to cook with medium heat until all ingredients are fairly soft.
  3. Crack the eggs into a bowl and mix thoroughly.
  4. Put the mixture from Step 2, along with hand-crunched potato chips, in the bowl and combine all ingredients.
  5. Heat additional olive oil in a small fry pan and pour in the mixture from Step 4.
  6. Cook both sides of the omlelette using medium, making sure not to scorch the omelette.

Instructions for making a simple aioli sauce

Add grated garlic to the mayonnaise and mix in milk until the desired consistency is reached.

Cut omelette into convenient-sized slices and garnish with aioli sauce and enjoy!

#ActNow #ClimateAction | With thanks to UN Information Centre Tokyo

Chef Denise Browing

Brazilian Vegetarian Feijoada / Feijoada Vegetariana

Feijoada – black beans and pork stew – is considered Brazil’s national dish. This is the vegetarian version of the iconic dish which is usually slowly cooked on stove top for hours. This recipe is an energy-saver as it is cooked in a pressure-cooker, shortening the cooking time significantly.

Deep Fried Bananas / Empanada Banana

A Brazilian versatile dish that can be served as a side dish for beans or feijoada or as a dessert topped with caramel and/or ice cream. It only takes about 2 minutes to cook on the stove top which helps conserve natural resources.

Full recipes here:

#ActNow #ClimateAction | Courtesy of Kitchen Connection

Optimal Fruit Salad / Ensalada de Frutas Óptima | Chef Palmiro Ocampo

People ask us what else can I do with the banana peel? The #recetaoptima shows another use for it. It is a fruit salad accompanied by honeyed and delicious strips of banana peel completely covered in cinnamon powder and accompanied with candied banana peel. 

Process – 30 min

  1. Season fruits. You can take the ones you like.
  2. Cut them to your liking. In this case we have done it in small squares.
  3. At the same time, remove the brown and white part of the banana peel. We cut into strips and keep them in water for a while.
  4. Add 3/4 cup of water to a pot, add 4 spoons of sugar (medium heat). Once the boil breaks, place the strips. Lower the fire.
  5. Keep simmering approx. 15 to 20 min. We remove softly and leave to cool.
  6. We remove the strips, wait for them to cool down a bit. Combine them with cinnamon and preserve them.
  7. We present and decorate with the strips full of cinnamon.

ESPAÑOL

Se trata de una ensalada de frutas acompañada de melosas y ricas tiras de cáscara de plátano completamente cubiertas de canela en polvo.

Proceso 30 min.

  1. Frutas de estación. Puedes tomar las que gustes.
  2. Pícalas a tu gusto. En este caso lo hemos hecho en cuadritos.
  3. A la par, retiramos la parte marroncita y blanca de la cáscara de plátano. Cortamos en tiras y las conservamos en agua un rato.
  4. Ok, ahora, 3/4 de taza de agua a una olla, agregamos 4 cucharas de azúcar (fuego medio). Una vez rompa hervor colocamos las tiras. Bajamos el fuego.
  5.  Mantenemos a fuego lento aprox. 15 a 20 min. Removemos de forma suave y dejamos.
  6. Retiramos las tiras, esperamos que enfríen un poco, combinamos con la canela y las conservamos.
  7. Presentamos y decoramos con las tiras llenas de canela.

#ActNow #ClimateAction | Courtesy of UNIC Peru