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Empowering chefs to make plant-based the star of the plate

Case Studies | Published  30 March 2021

Inspired by customer demand for healthier, more sustainable food, Food Equilibrium (Food EQ) was born out of the BaxterStorey’s Chef Academy programme, and aims to empower and inspire chefs to make plants and grains the stars of the plate. For Food EQ “fresh ingredients + well trained chefs = great food.”

Food Service

Inspired by customer demand for healthier, more sustainable food, Food Equilibrium (Food EQ) was born out of the BaxterStorey’s Chef Academy programme, and aims to empower and inspire chefs to make plants and grains the stars of the plate. For Food EQ “fresh ingredients + well trained chefs = great food.”

  • Food EQ offers nutritious, balanced meals which centre around vegetables, pulses and other plant proteins. 
  • The program coaches chefs through the transition, supporting them on challenges around time pressures, using new techniques and swapping ingredients. 
  • Local, seasonal produce is used not just because they believe it tastes better, but because it has a big environmental impact, from reducing food miles, to huge social benefits supporting local suppliers and businesses.

For BaxterStorey, this is part of evolving their practice into something more sustainable.

Mike Hanson, Director of Sustainable Business, Baxter Story:

“Food EQ is our cultural change programme developed by our chefs for our chefs that helps our teams understand the impact the food we serve has on the health of both people and planet. The programme develops recipes, educates, and enhances skills to deliver a sustainable culture in every sense of the word. I am really proud of what we have achieved to date and I am excited to be working with Rik Razza and our chef academy to take Food EQ to the next level”