On Tuesday, February 28, at 10.30am Cavalier will demonstrate and encourage youngsters to consider sustainability as more than just regionality and seasonality of food, and that it should be understood not just as a concept, but integrated into everyday practice – a business principle. "The Back to the Future theme is illustrated perfectly by looking at a dish from the last century inspired by Joël Robuchon: tête de porc mijotée Lucien Vannier," says Cavalier. "It has sustainability at its heart using as much of the raw material as possible thereby minimising waste and maximising potential margin, culminating in an exquisite dish. These are old principles which we want young chefs to apply in a modern environment in their bid to create a more sustainable industry." His demo will help launch the 'Back to the Future' challenge where entrants will be asked to develop and submit a sustainable meal suggestion, detailing the sustainability principles – environmental, social and economic – behind every aspect of what they put forward. The winner will be rewarded with an opportunity to work with Cavalier and his brigade, and elements of the winning entry will form part of the Footprint Awards' dinner on May 24.