• Voting Form: Accor Green Plate Challenge

  • Scroll through all the dishes and select your top 3 at the end. Vote for dishes that demonstrate innovation, creativity, smart use of waste, and standout presentation. Dishes are displayed in order of submission, so be sure to scroll through all entries before casting your votes.

    You have until 17 April 2026 to vote.

    Please note: you cannot vote for your own dish, any self-votes will be removed.

     

  • 1. Watermelon Peel Jam

    Repurposes watermelon peel into a sweet jam, extending its use into breakfast and dessert applications.

  • 2. Watermelon Rind Chutney

    Uses watermelon rind to create a spiced chutney, turning fruit waste into a flavourful condiment.

  • 3.Onion confit with yolk sauce, vegetable demi-glace and royal quinoa

    Transforms vegetable trimmings into a rich demi-glace, paired with slow-cooked onion for a refined zero-waste dish.
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  • 4.Savoy Lemongrass Cabbage

    Uses the whole cabbage, from stock to filling, ensuring complete utilisation across all components.
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  • 5. Tofu and Beet Salad

    Repurposes leftover bread into crispy garnishes and uses surplus vegetables to create a fresh, balanced salad.
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  • 6. Marmalade

    Transforms orange peels into a classic marmalade, extending the life of citrus waste into a breakfast staple.

  • 7. Carrot Soup

    Turns carrot peels and leftover vegetables into a smooth, flavourful soup, demonstrating simple and effective waste reduction.
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  • 8. Crust and Ribbons

    Uses broccoli stems to create both crispy croquettes and fresh ribbons, showcasing contrasting textures from one ingredient.
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  • 9. Citrus Ember Kofta

    Combines fruit peels, watermelon rind, coffee grounds, and breadcrumbs into spiced kofta with a citrus-coffee glaze.
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  • 10. Red bean pancakes, crispy hummus, seared carpaccio, aloco (fried plantains)

    Transforms surplus breakfast item: beans, bread, and hummus into a structured multi-textured plate.

  • 11. Carrot pancakes

    Uses carrot pulp or shavings from juicing to create savoury pancakes, turning by-products into a versatile dish.

  • 12. Velvety vegetable purée with smoked paprika / grilled celeriac steak / couscous “à la risotto” / radish leaf pesto / bread crumble / white turnip chips / parsley oil

    Reimagines buffet leftovers: vegetables, bread, and herbs into a multi-component dish including purée, pesto, crumble, and crisps.

  • 13. Shirataki Cold Noodles (vegan)

    Incorporates watermelon rind, mushroom stems, and carrot skins into a fresh noodle dish with multiple zero-waste garnishes.
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  • 14. Beet-Fried Rice Arancini

    Uses leftover fried rice and beetroot skins to create crispy arancini, adding colour, texture, and flavour from waste ingredients.
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  • 15. Roasted watermelon skin with Honey dew puree top up with crispy potato skin chips

    Repurposes watermelon rind and potato peels into a composed dish with roasted rind, silky purée, and crispy garnish.
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  • 16. Bread balls with mixed vegetables and creamy exotic fruit sauce

    Combines leftover bread and vegetable peels into soft dumplings, served with a sauce made from fruit peel broth.
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  • 17. Broccoli Re-imagine

    Transforms broccoli stems and peels into multiple elements: purée, crisps, pickles and tuiles highlighting the full potential of a single ingredient.

  • 18. Pasta di Pane with Vegetable Skin Ragù

    Transforms day-old bread into rustic pasta, paired with a rich ragù made from vegetable skins and trimmings.

  • 19. Vegetable Peel Consommé

    Uses carrot peels, onion skins, leek tops, mushroom stems, celery ends and herb stems (parsley, coriander, dill) to create a flavorful stock, which is then clarified into a consommé.

  • 20. Tortelloni Rendang with Gulai Sauce

    Reuses watermelon rind, vegetable trimmings, and tempeh trimmings to create a rich filling and sauce in a refined pasta dish.
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  • 21. Tomata (The tomato dish)

    Uses overripe tomatoes, watermelon rind, herb stems, and vegetable trimmings to create a multi-component dish showcasing full ingredient utilisation.

  • 22. Wagyu Beef Fat Caramels

    Uses rendered Wagyu fat to create indulgent salted caramels, turning kitchen trimmings into a premium confection.
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  • 23. Wagyu Beef Caramel Sauce

    Repurposes Wagyu beef fat trimmings into a rich caramel sauce, transforming a by-product into a unique dessert component.
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  • 24. Eco vegan delight

    Incorporates multiple waste streams: potato peels, onion skins, pineapple peel, and vegetable trimmings, into a compose vegan plate.
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  • 25. Crispy Chicken Skin Surf & Turf Meatballs with Marinara Blend & Liquid Gazpacho

    Reuses leftover beef, fish, and chicken skin to create layered meatballs with a crispy exterior and soft, flavourful centre.
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  • 26. Slow-Braised Chicken Roulade, Mushroom & Giblet Duxelle with Vegetable Trim Purée & Crisps, and Sauvignon Blanc Jus

    Utilises chicken trimmings and vegetable offcuts to create a refined dish with duxelle, purée, and crisps, maximising every component.

  • 27. Sticky Rice Cake With Fish Floss

    Uses leftover steamed fish to create a savoury filling, wrapped in sticky rice and banana leaves for a traditional, waste-conscious snack.
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  • 28. Vegetable Lasagna

    Repurposes leftover vegetables and tomatoes into a layered lasagna, creating a structured, high-value main from surplus ingredients.
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  • 29. Vegetable Pancake

    Combines mixed leftover vegetables into a savoury pancake, turning surplus buffet items into a crispy, satisfying dish.
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  • 30. Banana Peel & Apple Compote Tart

    Elevates banana and apple peels into a refined dessert, using them in compotes, gels, and garnishes to create a premium zero-waste tart.
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  • 31. Watermelon Kimchi

    Ferments watermelon rind with spices and aromatics to create a bold, tangy kimchi—reimagining fruit waste as a probiotic-rich side dish.

  • 32. Watermelon Rind Jam

    Uses watermelon rind to create a smooth, citrus-infused jam, turning a commonly discarded ingredient into a versatile preserve.

  • 33. Emerald Rind Soft Candy

    Converts watermelon rind into a sweet, chewy candy by simmering, blending, and setting the rind into a confectionery-style treat.

  • 34. Oatmeal Pancakes

    Gives leftover cooked oats a second life by turning them into light, fluffy pancakes reducing waste while creating a simple breakfast dish.
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  • 35. pineapple and ginger iced tea

    Transforms pineapple skins and ginger waste into a refreshing infused tea, extracting maximum flavour from typically discarded ingredients.

  • 36. Crispy potato peel spice bag

    Upcycles potato peels by blanching, seasoning, and frying them into a crispy, flavour-packed snack served with a spiced sauce.

  • 37. Bettelmann of my Grandma (Le gâteau du pauvre in french)

    Transforms stale bread, croissants, and brioche into a rich baked dessert, combining surplus pastries with milk, eggs, and fruit for a nostalgic zero-waste dish.

  • 38. Stew beef with vegetable

    Uses leftover roasted beef, reworked into a slow-braised dish with vegetables and sauce to maximise flavour and minimise waste.

  • 39. Meat pie

    Repurposes leftover cooked beef by braising it with vegetables and rich sauce ingredients, transforming surplus meat into a hearty, flavourful pie filling.

  • 40. Balinese Lawar

    Reuses watermelon rind, long bean trimmings, and chicken skin to create a traditional Balinese lawar, combining surplus ingredients into a flavourful, textural dish.

  • 41. Compressed melon skin, Fruit consomme, Croissant crisp

    Reuses watermelon rind and fruit trimmings by compressing the rind and turning offcuts into a delicate, aromatic consommé.
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  • Please vote for your top 3 dishes

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