Good Food For All with Paul Newnham and Chef Arthur Potts Dawson

Le Cordon Bleu London recently hosted an event highlighting what good food for all means in 2023 with Paul Newnham, executive director of the SDG2 Advocacy Hub and Chefs' Manifesto, and Chef Arthur Potts Dawson, founder of the People’s Supermarket and cofacilitator for the Chefs’ Manifesto London Action Hub.

The session focussed on why sustainable, plant-based nutrition is crucial to people, planet and prosperity. Paul opened with an interactive discussion on what good food means, asking the audience to share their thoughts on the topic.

Following Paul’s presentation, Chef Arthur Potts Dawson took centre stage to demonstrate a delicious vegetarian dish. His hearty and delicious lentil tart with sweet potato and creme fraiche put legumes in the spotlight, demonstrating the versatility of the humble ingredient. This is exemplary of the Beans is How campaign from SDG2 Advocacy Hub which is driving awareness around the importance of beans and legumes as a more affordable and sustainable plant-based protein.

Paul Newnham is a strategic innovator and executive leader with over 25 years of expertise managing complex stakeholder relationships, designing campaign strategies, and extensive knowledge of the not-for-profit sector. Paul founded the SDG2 Advocacy Hub in 2015, a secretariat convened to connect NGOs, advocacy groups, civil society, private sector, and United Nations agencies around Sustainable Development Goal 2: Zero Hunger. The Hub’s goal is to coordinate global campaigning and advocacy to achieve food systems transformation, and it does so by facilitating multiple projects.

Arthur Potts Dawson is Executive Chef at OmVed Gardens. He started his career as a chef in 1987 with a three-year apprenticeship with the Roux brothers. He worked alongside Hugh Fernley-Whittingstall and Pierre Khoffman, restyled Petersham Nurseries kitchen, led the re-launch of Cecconi’s restaurant for the Soho House group, and worked as executive head chef for Jamie Oliver’s Fifteen Restaurant and Piccadilly Diner. As an advocate for sustainable food production, Arthur often speaks on issues relating to global hunger and food waste in his role supporting the UN World Food Programme.