Plan and produce a tasty menu for your Scout troop after they come back after a long day of activities.
How to earn your badge:
Plan a menu for a weekend event for between four and six people.
Include the quantities you’ll need and any dietary needs of the group, and think about how your choices can help to minimise food waste.
Show how and where to shop for the food and the best way to transport it.
Show how to store food properly and hygienically to prevent food poisoning and keep it fresh for longer.
Think about what you might need to consider if you’re using an indoor kitchen or a camp kitchen.
Cook and serve at least one meal from your menu, including at least two courses.
This can be prepared on an open fire on camp, on a tranjia or stove, or in a kitchen. Think about how you can avoid food waste when preparing and serving your meal.
Demonstrate how to clear up and manage leftovers safely and responsibly.
This should include washing up utensils, pots and pans and the cooking area; reusing, composting or recycling where possible; and disposing of any waste in a way that prevents vermin or disease.
Tips
- You can gain the Chef badge twice, once by completing the steps using an indoor kitchen and once for outdoors.
- Talk about these needs before planning your menu so everyone feels included and supported. Make sure everyone can eat safely and comfortably, without feeling singled out.
- When serving your meal, try to include at least one course that everyone can enjoy, or offer suitable alternatives so nobody misses out on sharing the experience.
- You could plan a meal from a different country or culture to your own. You could talk to someone from that culture to learn more about their traditions and favourite foods.
- Explore the story behind your dish by learning about its history, ingredients, or how it’s traditionally made.
- You could connect with a Scout group in another country — learn from them or find a tried-and-tested recipe.
- This is a great opportunity to link to your World Challenge Award or International Activity Badge.
- Plan to reduce waste: Think about how your choices can minimise food waste. Plan portions carefully and use ingredients efficiently (for example, using the same ingredients across more than one meal).
- Shop smart: Choose suitable pack sizes and buy only what you need. Where possible, avoid unnecessary packaging (for example, choose loose items) or pick recyclable packaging.
- Prep carefully: Prepare food so edible parts aren’t thrown away - many vegetable skins are edible and nutritious, so you might not need to peel them.
- Serve sensibly: Offer sensible portions so less ends up in the bin. Let people have seconds if they’re still hungry, and store or reuse leftovers creatively.
- Choose local when you can: Locally sourced food often means fewer food miles and less packaging.
- Recycle properly: Recycle food waste and packaging correctly. Check the Recycle Now website or your local council site to find out what can be recycled in your area.
Make sure you’re following our food safety and hygiene guidance when completing your badge
June 2026.
Requirements can be adapted to suit each young persons abilities. See our guidance on flexibility.