RATIONAL AG

Competition Guidelines.

Eligibility

Entry is open to all chefs and culinary professionals with a Sodexo email address, permanently and fully employed by Sodexo Ltd and/or agreed affiliated companies.
Recipes and images must be the entrant’s original creation and not previously published.
Competitors should ensure that they have the full permission of their line manager as appropriate. Line managers should be made fully aware by the competitor of all aspects of commitment to the competition including practice required and take-up of any prizes where time away from work is involved. The entrant’s line manager’s name and email are required upon registration.
All rules which apply to the competition will be final. Organizers and judges will not debate results or issues surrounding the competition. The Committee of Judges' decision is final.
Successful applicants will be notified by the organizers as per competition guidelines. Communication to both successful and unsuccessful applicants will be sent via email.
Acceptance by competitors of entry to the competition means acceptance of the competition rules and regulations and the rules of any associated parties with any connection to this project. A checkbox is included on the registration page.
All efforts will be made concerning queries from competitors to assist them in a successful competition.
All regional finalists must be available to compete in a live semifinal within their region:

Regional semifinal heat 1:
Hosted in North America: bringing together the NorAm, Brazil and LATAM winners.
- Date 11-13 of November
- Location Chicago, United States
Regional semifinal heat 2:
Hosted in Europe: bringing together France, UK&I and COEU’s winners.
- Date 18-20 of November
- Location Wittenheim, France
Regional semifinal heat 3:
Hosted in APMEA: bringing together APMEA region
- Date 17-19 of November
- Location Singapore, Singapore
All finalists must be available for Grand finale LIVE Final Event week Dates & Location.
The Finalist must have a valid passport and visa that enables them to be able to travel to both the regional semifinals and the grand finale. All travel accommodations and meals will be provided.
It is the responsibility of the contestant to ensure they are eligible to travel and participate in the regional semi final and grand finale.
If you are entering from a global segment, you will be judged within the region where your site is based.

Round 1

Register your interest for the competition on the registration page and you will receive a competition information pack containing the following items.
- Recipe Template
- Competition Guidelines
We invite you to present an innovative sustainable dish of your choice that celebrates authentic creativity, displays delicious global flavors and shows ingenuity with the use of ingredients and/or cooking techniques.
Your dish must meet the criteria below and incorporate a food waste element by using trimmings, by-products, or re-purposing from your ingredients. (this can be by way of but not restricted to side dishes, accompaniments, or sauces).
Your dish will need to be prepared and cooked within 60 minutes.
Submission of 1 innovative sustainable plant-based or plant forward recipe that celebrates authentic creativity by showcasing delicious global flavors, and ingenuity with the use of ingredients and cooking techniques. The dish must meet the defined criteria and incorporate a food waste element by utilizing trimmings, by-products or repurposing from your ingredients.
The dish must be either 100 % plant-based or plant forward, focus on health and nutrition and low-carbon recipe development.
Feature sustainably sourced ingredients such as Future 50 ingredients that have a lower environmental impact as well as local and seasonal ingredients.
For a Plant Forward entry: (see definitions)
- You may use Sustainable Fish and seafood and traditional Dairy products in your dish.
- You must not use red meat in your dish.
Must incorporate a circular food waste approach (trimmings, by-products, or repurposing* all parts of the ingredients must be incorporated.)

Considerations should include:

The dish should achieve a minimum of 65% gross profit and be commercially viable within your region (this will form part of the marking criteria).
The dish should be presented plated and must be a main course (Entrée) that is practical to produce and serve at various locations.
Focus on authenticity with flavor being a key factor.

Definitions:

Plant forward meals (Main dishes) are made up of at least 75% plant-based ingredients fruits, vegetables, whole grains, beans, other legumes, soy foods, nuts, seeds, plant oils, herbs and spices.
Animal protein: (meat, seafood, dairy, eggs) accounts for no more than 25% of the volume of raw ingredients on each dish.
Plant-based meals are made up of 100% plant-based ingredients fruits, vegetables, whole grains, beans, other legumes, soy foods, nuts, seeds, plant oils, herbs and spices – May also contain sugar and or Honey
Fish and Seafood is sourced in accordance with Sodexo’s Sustainable Seafood Guide
Red Meat is not to be used as part of the challenge: Red meat includes Cow & Sheep meat at animal level and include all deviations such as Beef, Lamb, Veal, Mutton, Hogget etc.)
Where possible promote and use Marine stewardship council (MSC) recognized products. Coordinate with Supply Management for support on MSC certified seafood in your region.

Submission requirements:

Required for Submission: Your recipe MUST be returned using the Sodexo recipe template.
Your submission must include the recipe title, clear method, cost structure, and a photograph you’ve taken of the finished dish.
A photograph of yourself in your Sodexo chef uniform (headshot)
Along with some information about you! What inspired you to be a chef? What inspired your recipes?

Round 1:

Judging for Round 1 will be carried out by the regional culinary team.
Round 1 will be a online only and managed by the Sodexo regional culinary team.
The chefs with the winning regional dish per subcategory will put forward for the regional semi final live cook off.
The regional winners will be put forward to participate in an immersive development session along with advanced culinary training and compete in the semifinal, if successful the regional winners will progress to the grand finale and compete against their global peers.
Regional winners will be assigned a senior chef ambassador to mentor and coach from their region.

Semifinal & regional cook off

Semifinal & Live Cook Off will be organized to select regional winners.
One additional “Top Score” winner chosen from across all regions
Regional semifinal heat 1:
Hosted in North America: bringing together the NorAm, Brazil and LATAM winners.
- Date 11-13 of November
- Location Chicago, United states
Regional semifinal heat 2:
Hosted in Europe: bringing together France, UK&I and COEU’s winners.
- Date 18-21 of November
- Location Wittenheim, France
Regional semifinal heat 3:
Hosted in APMEA: bringing together APMEA region
- Date 17 - 19 November
- Location Singapore, Singapore

Round 3 Grand Finale.

To be held in the U.K.; 2026 date to be announced for the Grand Finale Live Cookoff.
Each regional competitor will be coached and mentored by a regional culinary senior chef and local Rational to support and refine dishes.
Regional winners must submit a short video explaining why they chose their dish and share their passion for food and sustainability.
A briefing session will be held with the finalists in September to provide them with the dish criteria for the Grand Finale, equipment overview and trip experience details.

Is there a helpline for contestants to ask practical or technical questions?

Yes, all queries should be submitted to sustainable-challenge@rational-online.com . The team will aim to respond within 72 hours.

Are contestants being judged on the quality of photography with recipes submitted?

While this is not a photography competition, we advise contestants to take care of and consider the quality of lighting and background activity. In addition, please make sure dish images are clear and shown in the best possible light.

Is there any guidance available on food photography to help the contestants?

Yes, please click here to access helpful material.

Will this competition take place in person or digitally?

The first round is a written entry. The regional finalist will be in-person for a live cook-off.

Who is eligible to participate?

Entry is open to all professional chefs and cooks, permanently and fully employed by Sodexo Ltd and/or agreed affiliated companies globally.

Can I still participate if I work full-time at Sodexo, just not as a chef?

This challenge is only open to full-time professional chefs and cooks working within Sodexo.

Who will pick the Regional finalists?

A panel of judges was carefully chosen by Sodexo’s Culinary Professionals.

Who will pick the winner?

A unique panel of judges carefully chosen by Sodexo’s Culinary Professionals and RATIONAL along with some renowned chefs.

How many recipes can each contestant submit?

Only one recipe per contestant.

How and when will winners be announced?

Each contestant will be notified via email. Finalists will be notified individually as well as the final winner.

What happens if a winner leaves Sodexo before prizes are awarded?

Winners must be employed by Sodexo during the duration of the competition. If the winner leaves prior to the final competition, they will forfeit any prizes in line with Sodexo terms of employment.