A COURSE on fully-sustainable ways of cooking and eating has been launched by the University of West London in Ealing.

Focusing on plant-based menus, the BSc (Hons) in Future Food and Culinary Management teaches sourcing and consuming food responsibly.

It’s run by food expert Ben Christopherson, a former pastry chef who has been sharing his skills at UWL for the past decade.

He said: “The whole industry is changing. Meat consumption has reduced massively and the rise in plant-based eating is being supported by some of the biggest global manufacturers and restaurants.”

“We want to teach students how to respond to these foods and to have an awareness of how different ingredients work.”