Press Release – Winners announced in European sustainable seafood recipes contest

Press Release: July 2019

European cooking schools met in Paris on the 1st of July to present their best recipes using sustainable seafood, for adaption in restaurants and large-scale catering. The event was the final round of a series of European contests organised as part of the EU-funded SEAFOODTOMORROW project.

Following on from six national contests that took place between December 2018 and May 2019, culinary schools from six European countries (Belgium, France, Poland, Portugal, Spain and Sweden), met in Paris to present their selected recipes. Students from each of the cooking schools prepared new, sustainable and innovative dishes made with lesser-known seafood species that cater specifically for children, seniors and pregnant women.

The jury, made up of 19 representatives from the food and catering industry, as well as scientists and nutritionists, had the challenging task of selecting the six best recipes, based on a number of criteria including sustainability, scaling feasibility, how well they meet the needs of the target consumers and, of course, taste! The winners are:

 

  • Kristianstad University, Sweden, for three recipes: fish fillet of common dab with a wheat salad, a fish roulade using blue whiting, both recipes ideal for pregnant women, and a mussel soup for seniors.
  • The Basque Culinary Center, San Sebastian, Spain, for one recipe targeting seniors: fishballs made with blue whiting together with vegetables and sauce
  • Culinary and Apprentice School, Marseille, France, for one recipe for children: fishballs made with bib (or pouting) with a purée
  • Culinary School Szczecin (Zespół Szkół Nr 6 im. Mikołaja Reja w Szczecinie), Poland, one recipe for children: fish sausage using carp accompanied by vegetables.

 

The contest is part of SEAFOODTOMORROW’s wider strategy to promote the consumption of sustainable seafood. Selected recipes will be produced by project partner IDmer (France), before being tested by consumer panels that include members of the public from the target groups across Europe.

SEAFOODTOMORROW project aims to promote the consumption of sustainable seafood species, underutilized, and at the same time diversify the origin of the proteins vital for our health.

To find out more please see: www.seafoodtomorrow.eu


NOTES TO EDITORS

SEAFOODTOMORROW Nutritious, safe and sustainable seafood for consumers of tomorrow is an Innovation Action project funded by the European Union’s Horizon 2020 Programme (Grant Agreement no. 773400). SEAFOODTOMORROW is a three-year project (2017-2020) coordinated by Instituto Português do Mar e da Atmosfera (IPMA), Portugal and brings together 35 partners from across 16 European countries. This project aims to develop sustainable and innovative solutions for improving the safety and dietary value of seafood in Europe.  In addressing the challenges to meet a growing market need for safe and sustainable seafood, the project will generate new knowledge to develop commercially viable eco-innovative solutions for improving the socio-economic and environmental sustainability of European seafood production, and the processing industry.


The SEAFOODTOMORROW Recipes Challenge is coordinated by project partners IDMER and Ethic Ocean, and aims to develop recipes for collective catering based on unknown sustainable seafood products for three groups of target consumers: children (from 8 to 10 years), pregnant women (20 to 40 years old) and seniors (over 60 years old). The recipes have been developed in collaboration with culinary schools and have been selected through a competition. Project partners from six countries have participated in the competition : ILVO (Belgium), ANFACO (Spain), IDmer (France), ZUT (Poland), CIIMAR (Portugal) and RISE (Sweden).

 For more information, please see : www.idmer.com |www.ethic-ocean.org |www.seafoodtomorrow.eu or contact IDmer: Camille Bloquel – dev@idmer.com | Ethic Ocean: evallet@ethic-ocean.org

The following schools participated in the contest :

  • CVO Vitant, Antwerpen, Belgium
  • Culinary school Yvon Bourges, Dinard, France
  • Culinary and apprentices school, Marseille, France
  • Culinary school Maurice Marland, Granville, France
  • Culinary school, La Roche-sur-Yon, France
  • Culinary schools,Gryfino and Szczecin (Zespół Szkół Ponadgimnazjalnych nr 2 w Gryfinie and Zespół Szkół Nr 6 im. Mikołaja Reja w Szczecinie), Poland
  • Escola de Hotelaria e Turismo de Lisboa, Portugal
  • Escola Superior de Hotelaria e Turismo do Estoril, Portugal
  • Escola de hotelaria e Turismo de Setúbal, Portugal
  • Escola Superior d’Hostaleria de Barcelona, Spain
  • Basque Culinary Center, San Sebastian, Spain
  • Kristianstad University, Bachelor program in food and meal science, Sweden

 

Issued on behalf of the SEAFOODTOMORROW project by Ethic Ocean.