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Just Announced: “Who Wants to be a Culinologist?” Scholarship Competition

Do you have an amazing Culinology story? Then we want you to share it with RCA members! With thanks to Chef Robert Danhi and Flavor360, RCA is excited to announce a competition for aspiring Culinologists like you. Using the innovative digital platform from Flavor360, you’ll record a short video and tell us why YOU want to become a Culinologist by answering a series of questions. 

A panel of RCA leaders will judge the top ten submissions, and these future industry leaders will present their story on a live Zoom call open to the world where attendees vote for the top three students, who will earn cash scholarships to use for their education.

Additionally, the first 100 entries will automatically receive a FREE RCA Student Membership, valid from February 1, 2021 through June 30, 2022. The top ten entries, as determined by RCA judges, will also receive FREE registration to the RCA+ event, taking place March 23-26. 

Competition Timeline

There are five stages to participate and win a scholarship:

  1. By February 1st: Register to participate by clicking this link and filling out the registration form.
  2. February 1-15th: Download and use the Flavor360 app to submit your story and videos for consideration with login credential and instruction provided by karena@flavor360software.com
  3. February 16-28th: RCA judges to evaluate and select the top ten submissions to award RCA+ registration 
  4. March 8th: Top 10 finalist announced
  5. March 2021: Join the live Zoom Peoples Choice Awards (open to anyone globally) and you will have one minute to present “Why you want to be a Culinoligist” and play your submitted video. All attendees will vote and the top three prizes will be awarded of $1000, $750, $500. 

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Tomorrow Tastes Mediterranean

Tomorrow Tastes Mediterranean: Virtual Conference

Changing what we grow, cook, and eat is more imperative than ever if we want to have a chance to save the planet from the effects of climate change. Thankfully, we need to look no further than to the health, sustainability, and flavor principles of the Mediterranean Diet to adopt a road map to a better future. Join the Torribera Mediterranean Center — a project of The Culinary Institute of America and the University of Barcelona — for Tomorrow Tastes Mediterranean: Virtual Conference. In roundtables and presentations, leading chefs and scientists from around the world will discuss health, nutrition, sustainability, and flavor strategies to help chefs and foodservice operators operationalize the Mediterranean Diet into menus and products suited to the demands of 21st century consumers, in a Covid-19 era. You’ll get plenty of time for questions and conversations with these experts in this virtual program.

Inspired by the United Nations Sustainable Development Goals and in recognition of the 10th anniversary of the designation by UNESCO of the Mediterranean Diet as an Intangible Cultural Heritage, and at a time of great uncertainty in our industry worldwide, how can scientists, chefs, business and government leaders, and food systems change-makers collaborate to significantly increase the presence of the heart of the traditional Mediterranean Diet — principally, fruits and vegetables, whole grains, olive oil, legumes, nuts and seeds — on the menus of restaurants and foodservice operations across the Mediterranean and worldwide? And to that end, how can this same collaboration inspire next-generation culinary strategy, food product innovation, and consumer engagement building on the genius of the centuries-old food cultures of the Mediterranean basin? These questions drive the work behind Tomorrow Tastes Mediterranean.


The Torribera Mediterranean Center (TMC) is a joint initiative of the University of Barcelona and The Culinary Institute of America. It leverages the strengths of two leading educational institutions to address vital public health and sustainability issues through expanded academic, professional, and business collaboration. As the only academic center focused on preserving and broadly advancing the Mediterranean Diet and the wide application of its principles, TMC connects cutting-edge food and nutrition research with world-class culinary insight, food and agricultural business innovation, and translational strategies across multiple sectors of society—all within a pan-Mediterranean cultural reference framework. 


In a partnership initiated by Custom Culinary® and Worldchefs, The Torribera Mediterranean Center developed an additional, 8th module on Sustainable Nutrition for the Feed the Planet Sustainability Education for Culinary Professionals program.

To sign-up for the free 8th module debuting on December 1st, click below!

https://latest.worldchefs.org/e_event/sustainability-education-for-culinary-professionals-8-sustainable-nutrition/

Haven’t joined for the full online webinar series yet? Interested in earning a digital badge in sustainability? You can take part in the first 7 module’s of the Sustainability for Culinary Professionals webinar here.

Want to get involved in sustainability projects at home and around the world? Feed the Planet can help connect you with fun, easy, and impactful initiatives designed for especially for chefs. Visit www.howtofeedtheplanet.com now.  

Have an earth-friendly recipe to share? Click here to submit it! And don’t forget to become a part of the Feed the Planet community. Join now.

For more on sustainability, tune in to Worldchefs Podcast: World on a Plate, and be sure to check out our episodes with UN Advocate Chef Arthur Potts Dawson, influencer Max LaManna, and The Vegetable Chef, Frank Fol.


Sustainability for Culinary Professionals is part of our Feed the Planet initiative. Find out how you can get involved at www.howtofeedtheplanet.com.

Feed the Planet is run in partnership with founding partners Electrolux Food Foundation and AIESEC, and counts on the support of the Electrolux Food Foundation. Learn more about the Foundation here.

#feedtheplanet #ThisIsWorldchefs #electroluxfoodfoundation

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La Crise Sanitaire Doit Être l’occasion de Reconstruire Notre Souveraineté Alimentaire

La Crise Sanitaire Doit Être l’occasion de Reconstruire Notre Souveraineté Alimentaire

FIGAROVOX/TRIBUNE Mercredi 13 mai 2020- La crise du coronavirus ne va faire qu’aggraver la situation déjà difficile de la filière agricole française. Pour sauver notre agriculture, ainsi que notre restauration, la France doit adopter une stratégie nationale alimentaire cohérente, plaident Christine et Patrice van Ackere.

Christine van Ackere est biochimiste et ex-cheffe. Patrice van Ackere, ancien élève de l’ENA, a été membre de jurys culinaires. lls sont les auteurs de Passion gastronomique (Balland, 2018), un ouvrage préfacé par Bernard Pacaud, chef trois étoiles de l’Ambroisie.

Combien d’activités humaines répondent à un besoin essentiel, tout en étant une source de plaisir, une occasion de rassembler des femmes et des hommes autour d’une confrontation d’idées, de souvenirs ou de projets, en pérennisant des traditions, en étant porteuses d’une identité (dans le meilleur sens du terme), en contribuant à l’aménagement du territoire et à la création d’emplois, en mettant en relation des professions très diverses? Il n’y en a qu’une: la gastronomie. Et en France, l’expression crise ne correspond pas à la réalité actuelle (car une crise se conclut normalement par un retour à un état initial, éventuellement modifié): en 2020, la restauration de France est en situation catastrophique et ce de manière probablement durable.

La destruction de valeur subie par la restauration, avec sa dimension patrimoniale, n’est pas rattrapable.

La fermeture imposée ne génère pas qu’une simple crise de trésorerie: la destruction de valeur subie, avec sa dimension patrimoniale, n’est pas rattrapable, contrairement à ce qu’on observe dans nombre d’industries d’équipement.

La gastronomie française est blessée, impactant directement l’économie dans son ensemble puisque c’est toute l’agriculture et l’industrie agroalimentaire qui bénéficient, dans son sillage, d’une image de marque positive dans le monde.

Aujourd’hui, l’enjeu va au-delà, car il s’agit de la souveraineté alimentaire de la France. Le président de la République a, mieux que quiconque, souligné l’enjeu de la crise sanitaire de 2020 dans son allocution du 13 avril, en déclarant: «Déléguer notre alimentation, notre protection, notre capacité à soigner notre cadre de vie au fond à d’autres est une folie.» La valeur ajoutée dans la filière agricole française diminue d’un milliard d’euros chaque année depuis cinq ans. Stopper cette dégradation est devenu un impératif national. Depuis une dizaine d’années, Allemagne, Espagne et Pays-Bas accroissent leurs exportations, les coûts salariaux et sociaux ne constituent donc pas à eux seuls un frein au succès.

Adoptons une stratégie nationale alimentaire pour bâtir une chaîne agroalimentaire complète et cohérente.

Dès lors, il nous faut reconstruire et garantir la souveraineté alimentaire de la France, en relocalisant les forces productives ; il n’est pas normal que la moitié des fruits, de légumes et de certaines viandes soient importée, de surcroît sur la base de normes techniques souvent moins exigeantes que celles qui sont imposées aux producteurs français. Adoptons une stratégie nationale alimentaire, à partir d’une approche globale pour bâtir une
chaîne agroalimentaire complète et cohérente, incluant agriculture, viticulture, transformation, restauration, innovation technologique et soutien à l’exportation. La food tech française (agtech et foodscience) risque d’être prise de vitesse par celle des pays anglo-saxons, de l’Europe du Nord et d’Israël. Au vu des problèmes de santé et d’environnement qui appellent des innovations, ces entreprises bénéficient d’un atout exceptionnel. Partout dans le monde, les trois ressources nécessaires à la production alimentaire que sont la terre, l’eau et l’énergie se raréfient, ouvrant des débouchés pour des technologies qui permettent de les préserver en appui à une nouvelle compétitivité française.

Le monde entier admire, envie et copie notre gastronomie.

La gastronomie est devenue un puissant ciment de l’unité nationale depuis la suspension du service national obligatoire. Le monde entier l’admire, l’envie et la copie. L’UNESCO a reconnu le repas gastronomique français comme élément du patrimoine immatériel de l’humanité, la France se doit de le soutenir dans la durée.

Discutons d’une loi de programmation agroalimentaire quinquennale, avec des engagements budgétaires couvrant l’ensemble des secteurs de la filière, de manière compatible avec les engagements pris au titre de la politique agricole commune (PAC). Le transfert prévu d’une grande partie des choix d’application de la PAC aux États membres offre d’ailleurs l’opportunité d’une mise en œuvre adaptée au contexte local. L’un des débouchés de l’agriculture étant les restaurants, l’État pourrait envisager le rachat de la dette de ceux qui ont subi la catastrophe sanitaire de 2020 et qui seraient prêts à prendre des engagements progressifs d’alimentation saine, en contrepartie d’une prise de participation à leur capital, qu’ils pourront racheter au fur et à mesure de la remontée de leur chiffre d’affaires, sur cinq ans par exemple, allégeant d’autant la charge budgétaire de l’État.

La préservation de la gastronomie française appelle le développement de la justice alimentaire en France.

Par ailleurs, à partir du moment où, comme l’a répété le président de la République le 13 avril, «il est des biens et des services qui doivent être placés en dehors des lois du marché», la France doit pouvoir négocier des adaptations à ses engagements en matière d’ouverture commerciale dans le cadre de l’UE et l’OMC.

Enfin, la préservation dans la durée de la gastronomie française appelle le développement de la justice alimentaire en France: la cohésion nationale suppose de réduire la fracture alimentaire. L’insécurité alimentaire, telle que définie par la FAO, touche en France un adulte sur dix, paradoxe dans un pays qui a une des meilleures agricultures du monde! Certes, l’État n’est pas resté inactif: il a initié en 2010 un Programme National pour l’Alimentation plaçant le plaisir et le goût au centre des actions, articulé avec un Plan National Nutrition Santé pour offrir à tous l’accès à une alimentation de bonne qualité et produite dans des conditions durables. Par ailleurs, la loi dite EGalim de 2018 place la lutte contre la précarité alimentaire dans le champ de la lutte contre la pauvreté et les exclusions.

Il faudrait calculer ce que coûte à la collectivité une agriculture en crise avec les drames humains qu’elle génère.

Certes toute politique a un coût, mais il faudrait calculer le retour sur investissement d’une politique d’alimentation saine (le R.O.I. des investisseurs), alors que le seul coût social de l’obésité et du surpoids est évalué entre 20 et 25 milliards d’euros par an. Dans ce calcul, il faudrait aussi intégrer ce que coûte à la collectivité une agriculture en crise avec les drames humains qu’elle génère. Les solutions ne sont pas nécessairement très coûteuses, elles commencent par le développement des actions éducatives. Ce qui serait dans la nature des
choses pour un pays qui est reconnu dans le monde entier pour sa gastronomie.

Resources

French readers: you can find Menaces sur la Gastronomie Française at your local bookstore and online here, as well as their 1st book, Passion Gastronomique.

To read their article in Le Figaro, visit our blog or click here.

You can hone your skills AND help keep French gastronomy alive! Get your own copy of the English translation to the famous La Cuisine de Référence – the book that trained over 800,000 chefs in French cooking techniques. Translated into English for the 25th anniversary, The French Chef Handbook is now available to the Worldchefs members with an exclusive discount. The next best thing to a stage in a kitchen, take a study trip to France without the plane ticket with the most complete book of key technical tips in the kitchen with more than 500 step-by-step techniques, 3000 photos, 118 videos, and 1000 recipes worksheets. Visit Worldchefs store at shop.worldchefs.org to learn more and save with the discount code WORLDCHEFS.

Don’t forget to subscribe and comment! You could win Worldchefs merch just by subscribing to World on a Plate wherever you listen to your podcasts.


 

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Programme Manager (Pastry, Bakery and Confectionery): International Culinary Institute

 

 

Job Description

1. To provide leadership in the planning, development, implementation, quality assurance, and administration of Pastry, Bakery, and Confectionery Food Preparation programs

2. To develop, review, update and monitor the training curriculum and syllabus of training programs to meet with the latest needs of the industry

3. To conduct training in Pastry, Bakery, and Confectionery Food Preparation related programs

4. To undertake administration, training, and operational related duties, including supervision of staff and management of resources

5. To oversee the operation of the training kitchens, coordinate special training events/functions and culinary competitions which form part of the Integrated Learning Experience of the training programs

6. To establish and maintain close contacts with the industry partners, professional bodies, and institutes both local and overseas

7. To support marketing and promotional activities of the culinary programs

8. To compile the financial estimates and training statistics as well as to oversee the procurement, maintenance, and commissioning of plants and equipment of the section.

Application Procedure
A completed application form [VTC-1 (Rev. 1/2018)], together with a full curriculum vitae, should be sent to the Human Resources Division, 18/F, VTC Tower, 27 Wood Road, Wanchai, Hong Kong. Please specify on the envelope the reference of the post being applied for.

Closing date for application: 23 November 2020, Applicants not invited for an interview within 10 weeks from the closing date may consider their applications unsuccessful.

The Council reserves the right not to fill the post(s).

Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.

Requirements

1. A recognized degree in a relevant discipline or equivalent; and preferably memberships of relevant professional bodies
2. At least 5 years’ international experience in the relevant industry and/or teaching
3. Preferably with:

  • qualification of Master Confectioner (Konditor Meister) and Certified Trainer Chef Certificate (Ausbildereignunspruefung (AEVO)) in Western Pastry and Confectionery Cuisine, or equivalent
  • knowledge and experience in trade test systems

4. Proven management and administrative experience at a senior level
5. Proficiency in written and spoken English
6. Proficiency in computer software applications
7. Ability to pass a trade test.

Note:

(1) The post is in the rank of “Principal Instructor”.
(2) The appointable candidate shall assume duty in September 2021.
(3) Candidates without the required academic qualification stated in (a) above but possessing 18 years’ relevant experience may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 4 qualification.
(4) The appointee may be required to perform duties outside normal office hours in designated places as assigned.
(5) In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.


Want to post a job with Worldchefs? Please fill out the form below:

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Meet the Chefs Who Are Championing Healthy Food for the Future on International Chefs Day

This year’s theme for the October 20th International Chefs Day is Healthy Food for the Future, which focuses on ensuring a healthy planet for future generations, while aiming to teach children about what impact food production and consumption has on the environment.

 

“During these uncertain times, we must boost our immune systems and teach both children and adults of the benefits of healthy food, which will help in the long run to fight off any future illnesses,” said Vanessa Marquis, Chairman of the International Chefs Day Committee.

“We have a duty to prepare chefs worldwide to educate and prepare children for a healthier life through other means if they can’t in person – not even letting a pandemic get in the way,” she added.

This call to action comes as Nestlé Professional and the World Association of Chefs Societies (Worldchefs), who teamed up in 2014, join forces again on October 20, 2020 for International Chefs Day to teach children across the globe about the importance of healthy eating through organized fun-filled workshops worldwide.

Healthy Food for the Future 

This year’s theme is Healthy Food for the Future, which focuses on ensuring a healthy planet for future generations, while aiming to teach children about what impact food production and consumption has on the environment.

As part of the workshops, a toolkit has been prepared to encourage children to turn everyday recipes into appetizing food that is enjoyable to make and nutritious. It contains instructions, materials, social media tips and healthy recipes created by professional chefs.

In 2019, over 69 000 children and more than 1800 chefs took part in the annual event, doubling from the year before.

Impact of good food

With plant-based diets on the rise, Vanessa explained why now is the time to encourage children to eat and cook more plant-based foods and recipes, giving them easy access to fruits and vegetables they may not have tried before.

“Their immune systems are still developing and getting the right nutrients and vitamins through a proper diet will help them in the future,” she explained. “This year’s International Chefs Day will help children see and taste delicious recipes that are more geared towards plant-based diets.”

Growing up in a family which worked for large produce companies, fresh vegetables were always on hand at her childhood home, with her mother regularly cooking homemade meals.

Good food made a significant impact on Vanessa and she joined culinary school after leaving a career in banking, working her way up the ranks to become an Executive Chef. She said: “As a female chef, there were many times I felt I must work harder than others to get there, but I simply worked with my head down knowing I am equal to anyone else in the kitchen.

“I continue to give it my all for Worldchefs and ‘Prepare Children for a Healthy Life’,” she added.

Value of bringing knowledge to children

Emmanuel Lorieux, Executive Chef for Nestlé Professional, also stresses the value in teaching children to eat well, choose good products and instill healthy eating habits.

Having grown up next to a restaurant in Normandy, France, he was surrounded by the sights and smells of nutritious, homemade meals. With his aspiration to travel, this also steered his career and he completed his apprenticeship at a 1-star Michelin restaurant before working as a chef in the French Army, and with Le Méridien Hotels in Paris, Abu Dhabi, Tokyo, Bora Bora, and San Diego.

“When I was younger, my mother bought fresh food in the market and cooked it at home. But these days, parents don’t have much time as they are both working, so it’s quite often easier to cook frozen meals,” said Emmanuel.

“It’s very important to bring knowledge to youngsters in the classroom, focusing on ingredients that are good for the planet and sustainability. For this year’s event, we have recipes that are full of fresh vegetables and homegrown ingredients.

“We work well with Worldchefs to develop materials and collaborate with member chefs to create these healthy recipes – we believe we can all make a difference to children from all backgrounds,” he added.

For information about International Chef Day and if you are planning to host a Healthy Food for the Future workshop, please contact Vanessa Marquis at internationalchefsday@worldchefs.org. To download the Virtual Event Toolkit, visit www.internationalchefsday.worldchefs.org.

 


 

About Nestlé Professional

Nestlé Professional is passionate about serving the out-of-home industry, using its global experience and know-how to help accelerate the businesses of its foodservice and hospitality industry partners. Via its leading brands and products, Nestlé Professional shares its solutions and innovations to help customers and operators make more possible as they serve and delight their clients and consumers.

 

 

This article was originally published here.

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Welcome Kyona Mustard Cress

Kyona Mustard Cress has a mild mustard flavour with notes of cauliflower. The colour of the cress gives it a playful character.

Kyona Mustard Cress

Kyona Mustard Cress goes well with hearty meats and fish, such as beef tenderloin or skate wing. It also combines well with different cabbages and potato. A mustard soup is only complete after a topping with fresh Kyona Mustard Cress.

A traditional Dutch product which is still cultivated in the Netherlands today. Visitors to the Netherlands often think that the many yellow fields which can be seen in the summer are rapeseed fields. Actually, most of the fields are mustard fields. Mustard is primarily used as a green fertiliser. But the seed is harvested for Koppert Cress and for the mustard industry.

Long Red Mustard

For more information on Aikiba Leaves including taste, origin, and availability, visit www.koppertcress.com/en/producten/kyona-mustard-cress.

You’ll find the product sheet, related recipes, dish suggestions, taste friends and more.

Explore the world of plants and select your perfect match with Koppert Cress’ CRESSSELECTOR tool at www.koppertcress.com.

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Moai Caviar: The New Freshly Grown Seagrape

Moai Caviar is known as ‘Umibudo’, the Japanese word for ‘Sea Grapes’ or ‘Green Caviar’. An edible seaweed with tiny bubbles on its stems, which remind us of a small bunch of green grapes or fish roe.

Fresh Seagrapes

The bubbles break easily on the tongue, releasing a slightly salty taste of southern sea freshness. When used raw it is a visually attractive ingredient with a gel-like, aqueous mouth-feeling.

https://youtu.be/emQn_oj_Vp4

The Caviar of Seaweeds

Jonnie Boer (De Librije***)

Dutch 3-Michelin-star chef Jonnie Boer (De Librije *** – Zwolle, The Netherlands) calls it “The caviar of seaweeds” and is very happy with this Dutch version of this seagrape. Together with chef Nelson Tanate they are Moai Caviar in a recently introduced signature dish with oysters, goat cheese, different pickles and salty vegetables.

https://youtu.be/fDlsF0uah3w

Really Fresh

Until now the sea grapes were only available in preserved brine water. With the Moai Caviar this period came to an end. The preserved version is being harvested on the reefs of the Pacific subtropical waters. Before using this preserved version you have to rinse them in tap water to desalinate, the unique bubble-structure comes back partly. With the alternative, the Koppert Cress grown Moai Caviar, you always have the freshest original experience, special mouth-feeling and is ready-to-use.

Rinse lightly, remove access moisture and eat it raw like sashimi. Exposing Moai Caviar quickly to ice water, will enhance the texture and improve the taste. Be careful not to apply dressing from above, because the sea grapes will wither as a result.

Origin

The origin of the word ‘Moai’ is derived from a group of elders in Okinawa, Japan, one of the original Blue Zones. Koppert Cress has always been inspired by the Blue Zones. These live-long friends live an extraordinarily better and longer life than almost anyone else in the world. The origin of the Moai Caviar is traced back to the area of Japan, the Philippines, Thailand and Vietnam. In their natural habitat, the plants grow very fast and are an important source of healthy nutrition for the locals. The sea grapes are being used in a traditional way as salty vegetables, contain some valuable nutrients and all parts of the plants are edible.

Jelly, Aqueous, Salty

For more information on Maoi Caviar including taste, origin, and availability, visit www.koppertcress.com/en/producten/moai-caviar.

You’ll find the product sheet, related recipes, dish suggestions, taste friends and more.

Explore the world of plants and select your perfect match with Koppert Cress’ CRESSSELECTOR tool at www.koppertcress.com.

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Alshaya Group join forces with WEF to support a sustainable future across MENA

Alshaya Group join forces with WEF to support a sustainable future across MENA

Through its membership of the World Economic Forum’s Regional Action Group for the Middle East and North Africa (RAG MENA), Alshaya Group this week (14th September 2020) joined a group of government, business and civil society leaders from across the region to endorse the Principles of Stakeholder Capitalism for the Middle East and North Africa which are designed to inform an inclusive, sustainable and resilient recovery for the region.

The full text of the WEF news release can be found here.

The seven principles outlined in the WEF announcement are:

1. Crafting inclusive economic policies and a new social contract
2. Stimulating economic integration
3. Reshaping education systems
4. Harnessing the Fourth Industrial Revolution
5. Promoting environmental sustainability
6. Mitigating global health risks
7. Committing to good and agile governance

Commenting , Mohammed Alshaya, Executive Chairman of Alshaya Group said: “The Alshaya Group is very proud to be a signatory of the seven ‘Principles of Stakeholder Capitalism’ that can guide the MENA region as we respond collectively to new challenges in a new era. As regional leaders we share a common responsibility to help shape a dynamic, inclusive, sustainable and prosperous future that benefits society as a whole.”

WEF announced the initiative on Monday 14th September 2020.


This article was originally published here. Learn more about Alshaya Group, visit www.alshaya.com/en.

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Why Upfield Launched Its A Better Plant-Based Future Campaign

Why Upfield Launched Its A Better Plant-Based Future Campaign

We catch up with Dr Jeanette Fielding, Chief Corporate Affairs and Communications Officer at Upfield, to discover the motivation behind its new A Better Plant-Based Future campaign

What was the trigger for launching A Better Plant-Based Future?

At Upfield, we’re on a mission to a Better Plant-Based Future. Transformation of the food system is vital.

The current food system, which relies heavily on mass meat and dairy farming for consumption, is not sustainable. People around the world are beginning to make more informed decisions about the foods they are putting into their body, decreasing their meat and dairy intake, and embracing plant-based foods for health, sustainability and ethical reasons.

As the world’s largest plant-based nutrition company, we have a part to play by offering consumers a range of plant-based foods, including our iconic plant-based butter, margarines, plant-based spreads and vegan cheeses.

But it’s not a mission we’re driving alone.

As well as offering consumers great plant-based alternatives to dairy, A Better Plant Based Future docu-series was our way of giving a platform to four (for now) inspirational pioneers who are championing a plant-based diet and who are showing daily why it is so important to contribute to a healthier, more environmentally sustainable world for all.

Can you explain the campaign in a nutshell?

A Better Plant-Based Future is about challenging people to embark on their own individual healthy, sustainable eating journeys and reduce the environmental impact of their dietary habits.

We wanted to encourage people to try going plant-based for a day so that they could see how accessible, affordable and familiar it can be through making simple plant-based swaps for meat and dairy products.

Our mini docu-series showcases four plant-based pioneers; in the UK, the founder of the vegan Green Gazelles Rugby team and The Vegan Nigerian – a chef who runs plant-based cooking workshops on Nigerian traditional dishes.

In the US, a vegan butcher brother and sister duo in Minneapolis who are making vegan equivalents of the foods we love to eat, and a soul food vegan chef in Compton, LA.

They all share a common vision of making plant-based diets accessible, without making compromises on taste or tradition.

Every dietary change is valuable, and people can start anywhere. We are fans of simple swaps, whether that’s switching out dairy butter for a plant-based butter or margarine like Flora or Flora Plant when baking a cake, or using Violife vegan cheese to sprinkle over pasta.

Brendon, founder of the vegan Green Gazelles Rugby team © Upfield

Brendon, founder of the vegan Green Gazelles Rugby team © Upfield

You haven’t always been a plant-focused company – when and why did you decide to make the transition? 

Our company has been a leader in plant-based spreads from the very beginning.

In recent years, we have focused on developing our plant-based margarines, butters, creams and vegan cheeses with an emphasis on great taste, allowing consumers to make ethical, healthy and sustainable food choices. Our focus is also to do this with natural ingredients.

Although we have always relied on plants for our products, our formation as a new company two years ago gave us the opportunity to drive a better plant-based future as our raison d’être, updating our product portfolio and advocacy to champion plant-based innovation.

What kind of response did you get when Flora turned into a fully plant-based brand?

When we decided to relaunch Flora as 100% plant-based, we knew that we would find a welcome audience in the ever-growing consumer base in the UK who identify as vegan. However, we also wanted to support caterers in facing the challenge of removing concerns around allergens in the kitchen.

We trialled the new range with Alexis Gauthier, chef patron of Michelin-starred London restaurant Gauthier Soho, and we were overjoyed with the warm response from classically trained French chefs who were just as delighted by our new product as we were.

What role do you think that larger companies can play in nurturing and supporting smaller vegan businesses? How do the two live alongside each other well?

Collaboration between the growing network of plant-focused and vegan businesses is ultimately to the benefit of all.

We are inspired by the work that small businesses and plant-based entrepreneurs are doing, and the docu-series we produced for A Better Plant Based Future celebrates this. We are privileged to be able to give this platform to people who are doing amazing things in this space.

Ultimately, we’re all part of the same ecosystem – the plant-based movement as a whole. We have shared goals around health and sustainability, and we all have a part to play in encouraging consumers to opt for more sustainable and healthy products by reducing their meat and dairy intake.

Lemel, a soul food vegan chef in Compton, LA, is an ambassador for A Better Plant-Based Future. © Upfield

Lemel, a soul food vegan chef in Compton, LA, is an ambassador for A Better Plant-Based Future. © Upfield

What actions are Upfield taking to ensure its products are more sustainable?

As a sustainable business, we need to monitor, understand, and correctly communicate the impact of the foods we produce. That is why we work with Quantis, an international sustainability consultancy specialising in environmental measurement. They conducted Life Cycle Assessments (LCAs) for many our products, so we can track the carbon emissions, land use and water use connected with our products.

Based on a large scale LCA, assessing our plant-based margarines across 21 European and North American markets, Quantis concluded that our products have a 70% lower carbon impact, use only half of the water and require two-thirds less land than dairy butter.

What would be your advice on the first steps a company should take if they are looking to become more sustainable?

To be a sustainable food company, you must first be aware of the environmental impacts of your entire supply chain.

Knowing how the ingredients you use affect the environment, the climate and local communities can help to direct procurement decisions and improve sustainability goals.

Viewing a company’s operations through the framework of the UN’s Sustainable Development Goals is a useful way to see where you already operate sustainably, and where you need to improve.

What else can we expect to see from A Better Plant-Based Future?

The campaign launch is only the beginning. We are hoping to inspire a global movement of people who are making better informed food choices.

Our goal is to show that healthy and sustainable diets can be accessible and enjoyable to all and plant-based foods such as plant butter, margarines, creams and cheeses have a great role to play in that.

We will continue to find innovative ways to demonstrate this, break down misconceptions, and drive positive change in the health of our consumers and for the sustainability of our planet.

At Upfield we’re consistently innovating, leading by example, and driving change. We are proud to be a company that is committed to a more sustainable and healthier future for all of us.


This article was originally published in Vegan Food & Living. You can learn more about the author below.

For more information on Upfield and their A Better Plant-Based Future campaign, visit www.abetterplantbasedfuture.com/en.

About Jeanette Fielding

Jeanette is the Chief Corporate Affairs & Communications Officer at Upfield.

Jeanette holds a PhD in Nutrition and Food Science, a Masters in Human Nutrition, a Bachelor of Biological Science and Graduate Diploma in Business Administration.

Jeanette joined Upfield after twenty years at some of the world’s largest consumer products and healthcare companies. She has a reputation for building corporate reputation, managing reputational risks, building stakeholder relationships, and developing strategy and policies for the most critical issues facing business.

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Stay Hungry!

Stay Hungry!

The tiger symbolises strength, dynamism and passion. Characteristics that are called for day in day out in the kitchen. The eagerly anticipated reopening of restaurants has so far only experienced a small, cautious upward trend. That’s why it is all the more important at the moment to continue to nurture and maintain the passion for cooking.

Friedr. Dick would like to embody this with the limited special edition of the forged Santoku knife from the Premier Plus series, featuring the expressive tiger motif and the slogan “STAY HUNGRY” on the blade. Amongst other things, the tiger also stands for determination and organisational talent, which are also two qualities that have to be present in a kitchen, whether in a commercial setting or at home. Passion, resilience and discipline are required when you train to become a chef and these qualities are fulfilled not only by a tiger but also by the forged Santoku knife. The Santoku knife, originating in Asia, stands for 3 virtues, which represent excellent, versatile properties when cutting meat, fish and vegetables.

The tremendous power of the tiger to overcome this unprecedented crisis should at least be symbolised in the special edition from Friedr. Dick.

Forged from a piece of steel, perfectly balanced and with a high-quality coating on the blade as well as a unique marking – the perfect tool for creativity and inspiration when cooking. A special reinforced ceramic hybrid coating is applied to the knife blades. This antibacterial non-stick coating reduces cuttings from sticking and allows easy cleaning. In addition, ceramic particles ensure the best sliding properties with reduced force and high wear resistance.

The special edition, limited to 500 pieces, will be available from specialist dealers from October 2020.

Friedr. Dick is the only manufacturer worldwide who offers a complete range of knives, sharpening steels, ancillary items for chefs and butchers as well as grinding machines, sharpening machines and knife cleaning devices. The long-standing tradition and experience of manufacturing products for chefs and butchers allow a continuous development of innovative products. Input from customers, especially end-users and our own ideas are converted into high-quality products.

Further information is available from:

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