What are the criteria for 'Recipes for Space'? [closed]

I'm organising a workshop next week at the Science Museum in London. One of the topics we will be discussing is a 'Chef's challenge' called 'Recipes for Space'. The criteria for a 'Recipe for Space' are much more strict than here on earth (of course we need to be more strict here as well, that's why it's such an interesting challenge). I have included the text here below:

The second topic, 'Recipes for Space', involves the idea of designing recipes that optimally address the various criteria for future food in space ('space-grown'), such as minimising resource use, growth time, required space; and maximising nutrition, edible biomass, and taste, plus various variables regarding CO2, O2, and more. Clearly, the conditions in space have significant relevance for earth (if we care about sustainable agriculture). This is a challenge that requires the collaboration between highly-qualified cooks, nutritionists, space engineers, and (urban) farmers. During the session, we will further define the criteria and work on a 'Chef's challenge', to be launched next year.​

I'm interested in suggestions and ideas on how to generate such a framework, and the specifics for the criteria.