About this event
Food system policies are shaped through international dialogue, but they come to life in kitchens. Every day, chefs make decisions that influence sustainability, preserve culinary heritage, and connect people through food.
Young Chefs as Cultural Diplomats for Sustainable Food Systems brings these ideas to life through the experiences of chefs, young culinary professionals, educators, and food system leaders. From culinary diplomacy and mentorship in Canada, to the preservation and evolution of regional cuisine in Italy, and the connection between chefs, local producers, and traditional ingredients in Romania, the session explores how culinary heritage can be carried forward by a new generation.
The discussion will also look at how culinary education can create opportunities for young people while advancing food waste reduction and social inclusion, before concluding with practical ways for chefs to take action through the EU-funded FoodChoices4LIFE initiative and #Cook4Climate campaign.
Program
11:00–11:05 | Opening Remarks
Ajla Dunga & Connie Lau, Worldchefs
Welcome and introduction to the session.
11:05–11:35 | Young Chefs as Cultural Diplomats
Rosalyn Ediger, Juliane Yap, Derek Nicholas & Lovis Johdet
Friendship, education, cuisine, culture and mentorship across generations.
11:35–11:50 | Preserving Heritage Through Culinary Excellence
Chef Giuseppe Da Vincenzo
Italian culinary identity, traditional ingredients and the evolving role of young chefs.
11:50–12:10 | Education as a Driver for Sustainable Food Systems
Cosimo Scarano, Head of Electrolux Food Foundation
Culinary education, food waste reduction and social inclusion as pathways to opportunity for young people.
12:10–12:25 | From Local Producers to the Next Generation
Chef Cezar Munteanu & Next-Gen Romanian Culinary Ambassador
Local producers, biodiversity, traditional ingredients and regional culinary identity.
12:25–12:35 | From Inspiration to Action: FoodChoices4LIFE & #Cook4Climate
Ajla Dunga, Worldchefs
Practical resources and opportunities for chefs to take action in their kitchens and communities.
12:35-12:50 / Chefs as Communicators
Giacomi Sini, Project Manager at European Food Information Council (EUFIC)
Chefs have an important role in influencing how people perceive and consume food. In this session we will take learnings from EUFIC campaigns and the Infoodmation project related to promoting healthy and sustainable diets to give practical tips on how chefs can better engage with the public and shape our food culture
12:50–13:00 | Young Chefs Take the Mic — Open Discussion & Q&A
An open-floor conversation inviting young chefs and participants to share experiences, perspectives and questions with the speakers.
Note: If you would like to meet and network with Worldchefs during the World Food Forum in Rome, please drop us a short email at ajla@worldchefs.org
