Saving the world never tasted so good
Cork’s renowned chef, Ali Honour isn’t just cooking up delicious dishes; she’s also stirring up a bean revolution. With an unwavering passion for the ‘Beans is How’ campaign, Ali is on a mission to make beans the star of our plates and our planet greener.
Backed by the SDG2 Advocacy Hub, the campaign has set an ambitious goal: to double global bean consumption (including peas, lentils, and other pulses) by 2028. It’s a simple yet powerful recipe to tackle some of our planet’s biggest challenges.
Ali is planning a series of Bean pop-up dinners in Cork and Dublin in the coming months (keep an eye on Yay Cork for all the details in the coming weeks).
And that’s not all — she’s taking the bean revolution to schools and companies with workshops on sustainable practices, zero waste, and, of course, beans.
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Ali’s journey towards sustainability started with her grandparents, who instilled in her the values of eco-friendly living. Over the years, from running Ali’s Kitchen to being the Imperial Hotel’s Executive Head Chef, she’s become a fervent advocate for sustainable, zero-waste, nutritious, and scrumptious food choices.
“I see my role as a conscious climate chef with a commitment to a more sustainable, nutritious, and bean-centric future,” Ali tells Yay Cork.
Her approach to beans, legumes, lentils, peas, and pulses is as creative as it is innovative. These ingredients offer a world of culinary possibilities, allowing her to experiment with flavours, textures, and cooking techniques.
Ali adds that by showcasing the versatility of beans and legumes through innovative recipes and culinary presentations, she hopes to inspire others to “embrace their nutritional value and the positive impact they have on our planet”.
So, Cork, get ready to say goodbye to bland and hello to bean-tastic. As Ali rightly puts it, “By embracing these remarkable ingredients, we not only nourish our bodies but also contribute to positive climate action”.