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Schools/ Colleges/ Institutions with a participation of more than 200 students would be acknowledged as Partner Institutions of Climate Jamboree 2018. Register Now

REGISTRATIONS

Closed

Theme

Food-water-energy nexus

cost of participation

FREE

Registrations are now closed for this event. However, registration is still open for other lead-up events and Climate Jamboree Finale. 
While you are here, why not take the pledge for sustainability - your first step towards shaping our common future. 

Our food choices impact both – the health of humans and that of the earth. Sustainable food, which is nutritious, seasonal, traditional, local, safe and eco-friendly, can help to achieve better health for all and a clean environment.

Green on my Plate is a unique challenge which encourages participants to think about environment-friendly food choices through a recipe contest.

Theme

Participants must submit a photograph and the recipe of a self-cooked nutritious dish, which uses locally sourced/traditional/seasonal ingredients with minimal ecological footprint and wastage.

30 Aug, 2018

Submissions open

10 Oct 2018

Last date for submission of entries

20 Oct 2018

Announcement of results

1 -3 Nov

Felicitation of winners and showcase of winning recipe at Climate Jamboree finale

Eligibility

Open to all

Rules & Regulations

Download Rules & Regulations as PDF File

  • Participants have to submit the participation form with a detailed description of the recipe including ingredients (in precise quantities), cooking process, resource consumption, energy efficiency, nutritional details and waste generated
  • All recipes must be original creation of the participant
  • Participants must also submit a clear, original, high-resolution photograph of the finished, plated dish
  • Acceptable file formats for image submission - JPEG/JPG/PNG/TIFF/ZIP
  • TERI School of Advanced Studies will own the copyright to submitted recipes. However, due acknowledgement will be given to the recipe contributor if it is published
  • Copied recipes and/or photographs will result in disqualification
  • Recipes will be judged on their sustainability quotient, nutritious content, taste appeal and ease of preparation
  • Please refer to the Terms and Conditions before proceeding with the registration process

  • Exciting eco-friendly cook-ware/appliance for winners
  • Certificates of Merit for winning participants
  • Showcase of winning recipes at the Climate Jamboree Finale
  • Publication of shortlisted entries in an e-book for green recipes
  • Top 3 recipes to be published in Cuisine Digest
  • Annual subscription of Cuisine Digest to top 3 winners
Faculty & Co-ordinator

Dr. Chubamenla Jamir

Dr. Aditi Jain

Jury & Mentors

Chef Manjit Singh Gill (Corporate Chef & Food Advisor, ITC Hotels President, Indian Federation of Culinary Associations )

Chef Sudhir Sibal (Editor - Cuisine Digest)

Chef Sabyasachi Gorai (Head Chef & Owner - Lavaash President, Young Chefs Association, IFCA )

Chef Manisha Bhasin (Sr. Executive Chef, ITC Maurya)

Mentors

Kapil Mandawewala  (Founder-CEO, Edible Routes)

Ishira Mehta  (Co-founder, Crop Connect Enterprises)

Dr. Tripti Agarwal  (Assistant Professor - Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management)