He competed against eight other Sodexo chefs from Australia, Brazil, Chile, France, India, the Netherlands and the United States at a live cook off held at Rational’s purpose-built kitchen at its UK head office. More than 500 chefs from 30 countries entered the competition.

Cook for Change is Sodexo’s global culinary competition and is designed to spotlight the creativity and expertise of its chefs and their central role in driving more sustainable and healthier food practices.

The Culinary Innovation award celebrates the dish that delivers a memorable taste experience while embracing innovative and sustainable approaches. 

His winning dish was ‘Meacan Bán’ (Irish for parsnip) and included miso glazed parsnip, gouchujang, parsnip puree, popped chickpeas, wild rice, nori, citrus plant mayonnaise and crispy parsnip skins served with parsnip and apple shrub.  

Carberry said: “I love competing. Throughout this competition I have met chefs from across Sodexo who are creating not only amazing food, but are doing so with sustainability at the heart, whether reducing food waste by using as much of an ingredient as possible or creating more plant-forward dishes. It has been an inspiring journey and I am proud that I have won the Culinary Innovation title using the humble, but delicious parsnip.”

The overall Cook for Change 2026 champion was Robert Janse from Sodexo Netherlands for his smoked Kohlrabi with miso, white bean cream and Kombucha beurre blanc. The award for Impact at Scale went to Randall Prudden from Sodexo USA for his whole pumpkin with roasted Maitake mushroom & Mole Negro.

Anna Haugh, guest judge and Sodexo UK & Ireland’s new culinary partner, added: “This competition not only focuses on creating amazing food for Sodexo’s customers but puts sustainability at the heart of it.

“That is something I feel really passionate about. As Sodexo’s new culinary partner for the UK and Ireland, it’s been a unique experience seeing how Sodexo is transforming food services for its clients and I’m looking forward to our continued work in the coming months.”