Jamie Donald and Graham Purcell from ISS UK & I finished in second place with Rasmus Bundgaard Nielsen and Thomas Pedersen from ISS Denmark coming in third place. The Danish team also won the Waste Warrior Award for having the least amount of food waste.
In line with ISS’s global net zero ambition and sustainability efforts, this year’s theme centred on sustainable cooking and zero waste. ISS is aiming to reach net zero greenhouse gas emissions by 2040 and to halve its food waste by 2027.
Hamish Cook, head of food services at ISS, commented: “We serve over one million meals a day in hospitals, schools, and organisations around the world, so our food sustainability efforts contribute greatly to both ISS’s own and our customers’ sustainability ambitions and targets.
“I’m truly excited to have seen the depth of creative culinary talent across our business in this competition. Talented chefs, who deliver superior workplace experiences around food to our global customers while continuously striving to optimise our sustainability efforts.”