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Chefs for Change
In this episode, focusing on the topic of Chefs for Change, we invite you to join a 30-minute discussion about the role of chefs in optimizing our food system.
Hosted by Chef Chris Koetke, Dr. Anne McBride will share her thoughts on how culinary professionals can take the lead in driving sustainable change in the food industry, from daily practices to policy design.
Join Chef Chris Koetke and Dr. Anne McBride to discuss:
- Why chefs need to take part in changing the food system
- What needs to be changed in the food system
- How chefs can actively lead change
Practical Information:
- Topic: Chefs for Change
- Where: 14:00 CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: October 25, 2022
Our Partners
Sustainability Around the World is part of our Feed the Planet initiative, inspiring sustainable food consumption among communities and culinary professionals. Find out how to get involved at www.howtofeedtheplanet.com. Also, watch the previous episode of Sustainability Around the World Webcast here.
Founded by Worldchefs, Feed the Planet is run in partnership with Electrolux Food Foundation and AIESEC. Particularly, this initiative counts on the support of the Electrolux Food Foundation. Learn more about the Foundation here.
#ThisIsWorldchefs #ElectroluxFoodFoundation #ElectroluxProfessional #AIESEC #FeedThePlanet
Looking forward to seeing you at the webinar!
About the Speakers
Anne McBride, PhD
Vice-President of Program, James Beard Foundation
Chris Koetke, CEC CCE HAAC
Chairman of Worldchefs Feed The Planet Committee; Corporate Executive Chef at Ajinomoto Health & Nutrition North America, Inc
Chef Christopher Koetke, CEC CCE HAAC, is currently Corporate Executive Chef at Ajinomoto Health & Nutrition North America, Inc, and the Chair of the Feed the Planet Committee of Worldchefs.
Indeed, having a 40-years expirience of working in the foodservice industry and given his global travels experimenting with ingredients and flavors, Chris is a well-known expert on culinary matters. Therefore, in 2010, he was given the inaugural Chefs Collaborative Pathfinder Award for his work in making sustainability mainstream both within foodservice operations and education.
