As I reflect on this past year — often from kitchens, classrooms, and conversations with young chefs finding their voice — I am filled with gratitude and pride for the opportunity to serve as Chair of Feed the Planet. It has been a true honor to step into this role this past year and to build upon the incredible foundation laid by our former chair and my very beloved friend, Chris Koetke. Having worked closely alongside him since 2016, including serving as Vice Chair, I carry forward not only his vision, but his deep belief that education, when rooted in values, can truly change lives. I am grateful for our shared commitment and the strong foundation we continue to build on together as this important work moves forward.
None of what we do would be possible without the extraordinary Feed the Planet Committee. Our 18 members, representing countries across the globe, volunteer their time, expertise, and passion to advance our mission. From early-morning calls across time zones to thoughtful debate on how best to serve diverse communities, this group of chefs shows up with generosity and purpose. Their willingness to collaborate across cultures and continents is a powerful reminder that meaningful change happens when people unite around shared values.
This year has been one of real impact. Through the Sustainability Education for Culinary Professionals course, more than 2,300 chefs and culinary professionals graduated in 2025, professionals who are now returning to their kitchens better equipped to make decisions that respect both people and planet. Five new active trainers were onboarded, and we took an important step forward by adapting the course into Spanish on Worldchefs Academy, expanding accessibility and reach. Our Food Heroes Workshops educated 670 children, from Namibia, to Pakistan, from Ireland to UAE, empowering children not just with information, but with a sense that their choices matter about food, sustainability, and responsibility. Meanwhile, the award-winning Like a Chef program continued to change lives through skills and opportunity, with 1,790 graduates, from Brazil, Argentina, and. Poland completing the program this year. Graduates leave not only with skills, but with confidence and a pathway into an industry that needs their talent, advancing diversity, equity, and inclusion within our industry.
Our 10 Sustainability Around the World webcasts brought global perspectives to the forefront, featuring everything from Italy’s Ristolab and sustainable gastronomy research, to Zimbabwean chefs driving food education through Whatz Cooking, and bold conversations on insect protein innovation with Third Millennium Farming. My sincere thanks to the Worldchefs office team, whose behind-the-scenes support makes these webcasts and our FTP initiatives possible.
Looking ahead, the momentum continues. At the Worldchefs Congress & Expo 2026, Feed the Planet will lead three dedicated sustainability sessions, including:
- Hero Ingredients — a concept born from my own work in sustainability education and developed in collaboration with Mark Serice, Vice President of Griffith Foods. This session will explore ingredients that drive sustainability, nutrition, and resilience, and will form the basis of a new chapter added to the Sustainability Education for Culinary Professionals course in 2026.
- Menu 2050 – a panel discussion examining how menus of the future must evolve in response to climate change, resource constraints, and shifting consumer expectations.
- Feed the Planet Committee – highlighting how chefs and culinary education can be powerful tools for advancing equity, opportunity, and positive community impact.
These sessions will bring together chefs, educators, and industry leaders to share knowledge, spark dialogue, and inspire action, because sustainability is not a trend, it is our responsibility.
As we close the year, I want to extend my heartfelt thanks to our committee members, partners, trainers, and participants. Your dedication proves that chefs are uniquely positioned to lead positive change for people and planet. As a chef and professor, I continue to be inspired by the belief that what we teach, cook, and model today shapes the food systems of tomorrow.
With appreciation and renewed purpose,
Shonah Chalmers
Chair, Feed the Planet
*To learn more about Feed the Planet and our programs, visit https://feedtheplanet.worldchefs.org/
