Students at Humber Polytechnic recently put their culinary creativity to the test in a plant-based cooking competition organized by the Nutrition Club, highlighting the potential of beans as a nutritious and sustainable ingredient.
The Bean Challenge, organized by students in the Food and Nutrition Management program, invited participants from across the campus to submit vegetarian recipes where beans were the main ingredient.
The event aimed to promote sustainable eating while giving students an opportunity to experiment with plant-based cooking.
Karina Espinoza, president of the Nutrition Club, said that the idea behind the competition was to combine learning with creativity.
“We wanted to create a fun, hands-on experience where students could apply what they learn in nutrition and culinary classes in a practical way,” Espinoza said. “At the same time, it encourages students to think about sustainability and healthier food choices.”
The competition also reflected growing interest in plant-based eating among students.
Participants were encouraged to create recipes that were creative, nutritious and easy to follow, allowing them to demonstrate both cooking techniques and recipe development skills.
Danna Alarcon, the event planning coordinator for the Nutrition Club, said the goal was not only to encourage creativity but also to introduce simple ways to include beans in everyday meals.
“Beans are an affordable ingredient that is rich in protein, fibre and important nutrients,” Alarcon said. “They can be used in many different cuisines, which allowed students to bring their cultural backgrounds and personal cooking styles into their recipes.”
The competition attracted 15 participants, including students from programs outside the nutrition field.
Organizers said this was one of the most exciting outcomes of the event, as it showed that interest in plant-based cooking extends beyond the classroom.
The event required months of preparation. Planning began in October with support from instructors Tracie Sindrey and Peter Rick, who helped coordinate logistics and connect the club with sponsors.
One of the key partners was Hensall Co‑operative, which donated the beans used during the competition. Additional support came from IGNITE, who helped ensure the event ran smoothly.
During the final cooking event, participants prepared their dishes in the campus kitchen lab, where recipes were judged based on taste, presentation and creativity.
Organizers said that the most interesting thing was seeing how students incorporated their cultural influences into their dishes.
Recipes ranged from fusion creations combining international flavours to traditional dishes reimagined with beans as the central ingredient.
For the Nutrition Club team, the experience was both challenging and rewarding.
“Balancing the organization of such a big event with our studies was difficult,” Espinoza said. “But seeing students excited about the competition and proud of their recipes made all the planning worthwhile.”
With the current executive team graduating this April, the organizers hope the Bean Challenge will continue in future years and grow into a signature event for the club, inspiring more students to explore plant-based cooking and sustainable food choices.
