This summer, Worldchefs’ Feed the Planet partners, Electrolux Food Foundation (EFF) and AIESEC, came together in Sri Lanka to host the world’s largest Food Heroes Workshop, inspiring thousands of young changemakers to take action for a more sustainable future.
Food Heroes, an educational initiative for kids, is a part of UNICEF’s World’s Largest Lesson. It teaches young people about the relationship between healthy food, our bodies and our environment, through an interactive workshop.
Since 2018, over +247,000 kids have been reached by Electrolux Food Foundation, AIESEC, and Worldchefs across +30 countries.
Empowering Youth Through Education
This summer in Sri Lanka, a multi-day event united 261 delegates from 63 countries, using the Food Heroes workshop to make a tangible difference through education.
On Day 1, AIESEC participants joined a training and brainstorming session designed to help them deliver impactful Food Heroes workshops. Led by the Electrolux Food Foundation team, the session equipped participants with tools to engage students on the topic of sustainable eating.
Feeding the Future
Day 2 began with an inspiring keynote by Cosimo Scarano, Head of Electrolux Food Foundation, titled “Feeding the Future: How Purpose, Food, and Action Can Change the World.” The momentum carried into classrooms, where trained youth leaders delivered 86 Food Heroes sessions to 2,889 students, ages 11–17.
86 Food Heroes Sessions 2,889 Students
Through interactive activities and discussions, the students explored how their daily food choices can drive change. Once the sessions concluded, participants left with clear next steps to drive sustainable change:
Serving and eating only what’s needed
Eating more plants and local food
Shopping and planning meals mindfully
Reusing leftovers and reducing food waste
Spreading awareness and leading by example
“At the Electrolux Food Foundation, we believe that sustainability starts with awareness — and that education is the most powerful tool we have to inspire change,” said Cosimo Scarano. “By helping children understand the link between food and the environment, we are planting the seeds for a future where sustainable choices become the preferred ones.”
In total, 277 facilitators brought this Food Heroes event to life. As the world’s largest edition, these workshops in Sri Lanka served as a powerful demonstration of how collaboration across borders can spark global action.
Cosimo Scarano, Head of Electrolux Food Foundation
For many volunteers, the experience was impactful and deeply personal. Elcan Bayramli, one of the facilitators, shared:
“Being in that classroom was not just teaching, it was learning, and it reminded me why this has always been a dream of mine,” said Bayramli. “When we empower the next generation with knowledge and values, we are planting the seeds for a world where young people can truly save the planet.”
Elcan Bayramli leading a Food Heroes class.
On the final two days of the event, Electrolux Food Foundation joined the Youth Speak Forum, contributing to the panel “Inclusive Job Markets and Equity in Access to Opportunities.” During the Excellence Awards ceremony, AIESEC’s 30 national offices were recognized for their ongoing dedication to the Food Heroes program.
A Growing Global Movement
This World Food Day, we are proud to officially announce the achievement of having reached our 2030 goal of educating 300,000 kids worldwide through our Food Heroes initiative. An objective originally planned for 2030, we are now more than five years ahead of schedule, inspiring a new 2030 goal to educate 1 million people on sustainable food habits. To learn more, click here.
The Food Heroes Workshop in Sri Lanka marked a major milestone in the shared mission of Worldchefs, Electrolux Food Foundation, and AIESEC to build a more sustainable food culture through education. Together, we’re showing that the path to a better planet begins with small actions, and that young people have the power to lead the way.
Watch the aftermovie to relive the experience:
Thank you to the teams at Electrolux Food Foundation and AIESEC who made this event possible. Your continued support and ambition further the success of Feed the Planet.
To learn more about Food Heroes or register your workshop, click the button below:
This month, Worldchefs’ webcast series Sustainability Around the World reached an exciting milestone of 50 episodes! Launched in May 2020 as part of Worldchefs’ Feed the Planet initiatives, Sustainability Around the World has become a platform for culinary professionals worldwide to connect with sustainability experts and advocates, explore solutions, and inspire action in kitchens across the globe.
The very first episode, hosted by Worldchefs’ former Feed the Planet Chair Chris Koetke, set the tone for what has become a rich archive of sustainability conversations (watch the first episode here). Now under the leadership of current Feed the Planet Chair, Shonah Chalmers, Sustainability Around the World has continued to grow, offering monthly deep dives into topics shaping the future of food. This year alone, over 300,000 people have tuned in, whether joining live or a replay.
A Platform for Expertise and Ideas
Since its beginnings, Sustainability Around the World has brought leading voices to share insights on building sustainable food systems. Chefs, educators, entrepreneurs, and researchers have chimed in to share their expertise, empowering culinary professionals to take action.
To make sessions more dynamic, several episodes feature live demonstrations. “From Ikejime to Caviar: The Global Evolution of Seafood“, the first episode of 2025, included a live demo of Ikejime. This taught viewers the traditional Japanese method of harvesting fish that enhances flavor, quality, and freshness.
Barton Seaver
This session was led by Barton Seaver, Founder & Chief Education Officer at Coastal Culinary Academy and one of the world’s leading sustainable seafood experts. After a celebrated career as an award-winning chef, Barton became an Explorer with the National Geographic Society and has led initiatives with Harvard School of Public Health and the US. Culinary Ambassador Corp. Having joined the webcast three times, Barton represents the caliber of expertise that is offered from all the experts who join Sustainability Around the World.
For those who want to dive further into specific topics, many of our webcast guests have generously provided presentations for continued learning, such as exploring the Mediterranean diet and how Crete is utilizing regenerative agriculture.
Shining Light on Different Corners of the World
One of the series’ strengths lies in its ability to highlight and spread global perspectives. Sustainability Around the World has showcased case studies from various corners of the globe. It shares local challenges, cultural traditions, and innovative solutions that can be adapted in other parts of the world.
Episodes have taken viewers to Crete, showing a powerful model for sustainable food destinations that connects farmers, tourism leaders and local communities; to a culinary research lab and restaurant in Southern Italy; and to Zimbabwe, where initiatives like the ‘Whatz Cooking’ project help local chefs protect the food system and address its challenges.
These regional insights provide practical inspiration for Worldchefs’ global community.
Exploring Bold Ideas and Pushing Boundaries
Part of Sustainability Around the World’s impact also comes from sparking important conversations about where the industry is headed. Episodes have explored innovative, and sometimes even controversial ideas, such as using insect protein as an alternative source of nutrition. These boundary-pushing topics often generate lively debate but reflect the importance of curiosity, courage, and open dialogue in driving sustainable progress.
Paving the Way for New Collaborations
In June 2025, Worldchefs was proud to host a digital side event at the UN Ocean Conference, bringing Sustainability Around the World to a wider audience and reaffirming our role as a leading voice for the industry. Our Sustainability Around the World episode, Sustainably Sourced: Science & Seafood, connected chefs worldwide with a sustainable seafood expert and a senior marine biologist to explore how culinary professionals can safeguard ocean ecosystems.
Diver; photo from UN Ocean Conference
The discussion focused on practical strategies for sourcing seafood responsibly, covering aquaculture, supplier transparency, traceability, and the role of chefs in building fairer, healthier food systems. This marked the second time Worldchefs has been accredited to contribute to the UN Ocean Conference, reflecting our profound commitment to sustainability and opening doors for further collaborations with UN bodies.
A Recognized Impact
Feed the Planet, the umbrella initiative behind Sustainability Around the World, has earned international recognition for its contributions to sustainability. Recent awards include the “Best Non Profit Initiative” from the LIFE Climate Smart Chefs Awards and the “Sustainability Education Excellence” Award from Acquisition International in 2025, underscoring the program’s influence in reshaping the future of food.
With 50 episodes completed and more to come, Sustainability Around the World continues to inspire and empower Worldchefs’ global community. By sharing knowledge, skills, and inspiring stories, the series helps chefs lead the way in building a sustainable food future.
Ragnar Fridriksson, Worldchefs Managing Director, representing Worldchefs at the LIFE Climate Smart Chefs Awards
Feed the Planet was founded by Worldchefs in 2012 as a way to empower and mobilize our global chefs’ network passionate about building a better future. We’re committed to using our voices to help ensure a more equitable and sustainable food system for all.
In 2016, Worldchefs joined forces with Electrolux Food Foundation and AIESEC, the world’s largest youth-led organization. Since that time, Feed the Planet has grown into a dynamic collaborative effort for inspiring social change. Visit the Electrolux Food Foundation website here, explore Replate at replate.com. To learn more about Feed the Planet, visit our website: https://feedtheplanet.worldchefs.org/
Worldchefs Food Heroes Program Inspiring Healthy Futures in Ireland
Around the world, Worldchefs’ Food Heroes program is inspiring positive change, teaching young people about the importance of healthy food for our bodies and environment. One of Worldchefs’ Feed the Planet sustainability initiatives, Food Heroes is an interactive workshop that has reached more than 247,000 worldwide. Paolo Armani, an employee of Compass UK in Ireland, shares how this program is changing lives and launching careers. To date, over 19,000 children and parents have participated in Ireland alone.
For Paolo and Compass Group, Worldchefs Food Heroes platform has become a hands-on, adaptable structure that enables children and young adults to step into the kitchen, understand healthy choices, and gain excitement for food.
Paolo’s journey originally began in disadvantaged schools, called ‘Desh schools’ in Ireland, where Compass Group’s original idea of a Healthy Starts program brought cooking a healthy breakfast into these institutions. Over time, they added nutritional education, along with Worldchefs Food Heroes curriculum, with its structured resources and take-home worksheets that provided the ideal framework for their needs.
Amidst the work, a chance conversation with Children’s Health Ireland sparked a new chapter for Paolo, expanding these workshops to support children and families within the hospital system.
Tailoring Culinary Education to a Hospital Setting
Today, Paolo and Compass Group supports Children’s Health Ireland with two projects. The first is a W8TGO program for kids referred due to obesity and unhealthy eating. This 6-week program teaches how to read labels and shop, building up to the session where Paolo’s team joins to invite kids and families to their Aviva Stadium site. Taking the Food Heroes principles, Paolo and his team utilize this time to shape the next generation of culinary leaders.
“We then have the kids cooking and we engage with the parents, trying to make it a fun event and very laid-back approach as we are there to support, advise and help them.”
The second is a program for diabetic clinics, where they provide education on carbohydrate counting, following a similar interactive format as the Food Heroes workshop. Paolo notes that in general, the participation of the parents helps the children be more involved.
Leaving a Lasting Impact
One memorable moment for Paolo was learning that two children who participated in his sessions later pursued catering college:
“I was informed that 2 of the kids that were on the Children’s Health Ireland program later finished school and went on to catering college. Must admit I did get a tear in my ear when I heard that, as it made me feel as though I had actually made a difference in someone’s life which I don’t think you can really articulate into words the feelings or emotions that has on you.”
Food Heroes shows children and young adults that small dietary changes can have significant results on their health and wellbeing. It teaches them that anybody can be involved, and most importantly, according to Paolo, that cooking is fun.
“Cooking should be fun and if people really enjoy it, the fine tuning of healthy eating, sustainability etc, is a lot easier to get across.”
Food Heroes in Ghana,in the Philippines,and in Pakistan.
Become a Food Hero
Paolo’s work with Children’s Health Ireland exemplifies how this Worldchefs initiative can support people of all backgrounds and environments. By fostering culinary education and promoting healthy habits, anyone can become a Food Hero and champion a more sustainable future.
Worldchefs invites you to join our network and host a Food Heroes workshop in your local communities. Let’s all shape a healthy, sustainable future!
Feed the Planet was founded by Worldchefs in 2012 as a way to empower and mobilize our global chefs’ network passionate about building a better future. We’re committed to using our voices to help ensure a more equitable and sustainable food system for all.
In 2016, Worldchefs joined forces with Electrolux Food Foundation and AIESEC, the world’s largest youth-led organization. Since that time, Feed the Planet has grown into a dynamic collaborative effort for inspiring social change. Visit the Electrolux Food Foundation website here, explore Replate at replate.com. To learn more about Feed the Planet, visit our website: https://feedtheplanet.worldchefs.org/
In 2024, Worldchefs’ Feed the Planet initiative proudly expanded its Like a Chef program to Argentina, marking a significant milestone in the initiative’s development. This global culinary training program, created in collaboration with the Electrolux Food Foundation and AIESEC, is designed to empower underprivileged communities with culinary skills and pathways to employment while promoting sustainable cooking.
Argentina’s first wave of Like a Chef concluded this February, honoring the achievements of 44 graduates. Among them, four participants took a bold step forward by launching their own food sales cooperative, while another secured a professional cooking position – clear indicators of the program’s transformative potential.
A Safe Space for Learning
Implementing Like a Chef in Argentina marked the first time that the project was aimed at the transvestite, trans, and non-binary (TTNB) community. Together, Carrefour Argentina, Electrolux Group and Mocha Celis, implemented this inclusive training program at Mocha Celis Popular Travesti-Trans High School.
Mocha Celis is an NGO that promotes social inclusion and civic participation among transvestite, transgender, lesbian, gay, bisexual, intersex, queer, and other gender-sex dissident communities through the design, organization, and implementation of various initiatives.
Electrolux and Carrefour partnered with Mocha Celis not only to conduct the classes, but also to provide the physical space—a fully renovated kitchen at the civil association’s headquarters, made possible through a donation from the Electrolux Food Foundation. All appliances were also generously donated by Electrolux Group in Argentina. Through this powerful collaboration, the Like a Chef program provided a place of belonging and possibility.
“This new kitchen is not just a physical space, but a symbol of inclusion and growth,” said Francisco Quiñones Cuartas, Director of the Mocha Celis school. “We thank Electrolux and Carrefour for their support and for believing in our mission.”
Thanks to generous donations, including over 700 kilograms of food from Carrefour, students gained hands-on experience, practicing zero waste techniques. The kitchen itself was purpose-built at the Mocha Celis headquarters, making it a lasting resource for future cohorts.
“Cooking has always been very important to La Mocha,” explained Quiñones. “Our idea is to also begin to develop projects here that can generate a network, a framework from the kitchen to improve the quality of life for the population.”
Real Skills, Real Impact
As part of Worldchefs’ Feed the Planet sustainability initiatives, Worldchefs furthers its mission to shape a brighter and greener future through the Like a Chef program, providing curriculum oversight and certifying the graduates.
Like a Chef offers more than just cooking classes. It’s a life-changing opportunity to build careers. As Evelyn “Tuti” Ojeda, a graduate of Mocha Celis, shared:
“This course is very important because through knowledge, one can work or start their own business, which is essential today.”
The program puts sustainability at its core, as Ikal Luzón, program coordinator of Like a Chef Argentina, explains:
“One of the most effective ways to combat global warming is to fight food waste.”
Building on the success of its debut year, Like a Chef Argentina is poised to expand its impact in 2025. Three waves of training are planned:
Wave 1: Begins in May, with a graduation expected in July
Wave 2: Scheduled for July
Wave 3: Launching in October
As we look ahead, our mission remains clear: to create opportunities, foster inclusion, and advocate for sustainability through the universal language of food. Argentina’s journey is just getting started and with each new cohort, the table grows longer, more inclusive, and more hopeful.
As climate change and resource depletion continue to challenge the world, the role of culinary professionals in driving sustainable change is more crucial than ever. Worldchefs’ Feed the Planet initiatives are making an impact globally, with our Sustainability Education for Culinary Professionals program greatly contributing to this success. Through both online training and in-person workshops, we’re equipping chefs with the tools they need to create lasting impact. To date, over 14,200 culinary professionals have completed the free 8-module curriculum.
Sustainability Education in Africa
Recently, Worldchefs Certified Trainer Chef Aldina (Din) Plaza Jimenez from the Philippines, empowered chefs in Africa as she guided them through the Sustainability Education for Culinary Professionals curriculum. In collaboration with the Chef Mentors Embassy, Chef Din’s sessions were designed to inspire these chefs—specifically from Nigeria, Ghana, Sierra Leone, Uganda, and Botswana—to embrace sustainable culinary practices. The course ran from February 22, 2025, to March 15, 2025, and was attended by 30 passionate culinary professionals eager to make a positive impact.
The training focused on a variety of essential sustainability topics, from responsible sourcing and waste reduction to eco-friendly kitchen operations. Chef Din shared her expertise and enthusiasm across every aspect of the curriculum. The chefs not only gained strategies for implementing sustainability in their kitchens but also experienced a shift in their mindset. The hands-on approach, which included real-world case studies and practical demonstrations, was particularly impactful.
“The sessions have been truly enlightening, equipping us with invaluable knowledge and practical strategies to integrate sustainability into our culinary practices… As we reflect on this transformative learning experience, we are confident that the insights gained will significantly influence our culinary decisions moving forward.”
– Chef Nathan Joseph, Head of Administration at Chef Mentors Embassy
The impact of this training extends beyond just the participants. Through these collaborations, Chef Din observed a growing awareness of sustainability within the African culinary community.
“Chefs and culinary professionals are increasingly embracing sustainable practices, becoming powerful advocates for change. My journey has shown me that sustainability knows no borders. By sharing knowledge, embracing cultural diversity, and working hand-in-hand with communities across Africa, we can cultivate a future where both people and the planet thrive. It’s a collective effort, a shared table where we all have a role to play in nourishing a more sustainable world.”
– Chef Din Plaza Jimenez, Worldchefs Certified Sustainability Education Trainer
A Movement Shaping Our Industry’s Future
Worldchefs’ Sustainability Education for Culinary Professionals is not solely about reducing waste or sourcing locally – it’s about cultivating a deeper understanding of the interconnectedness between food and the environment. It’s about inspiring culinary professionals to lead by example and inspire others in their communities to follow suit. It’s a movement that encourages a shift in how we think about food, cooking, and sustainability.
As Chef Mentors Embassy’s mission emphasizes, mentorship and collaboration are essential to shaping the future of the culinary industry. Through platforms like Feed the Planet, Worldchefs is fostering a global network of culinary professionals dedicated to advancing sustainability.
Thank you to Chef Din Plaza Jimenez and our many dedicated trainers for continuously inspiring our community and driving change.
Take Action
Start Sustainability Education for Culinary Professionals course for free at www.worldchefsacademy.com. Once completed, you’ll receive a digital badge to show your achievement.
Download the Worldchefs Academy Mobile App on both the App Store and Google Play at www.worldchefsacademy.com.
Sustainability Education for Culinary Professionals is made possible with the support of Feed the Planet partners and the contributions of Worldchefs’ members around the globe. Worldchefs extends the utmost gratitude to all course participants, program trainers, and educational institutions who bring their time, expertise, and vision to all Feed the Planet initiatives.
Celebrating a year of achievements, the magazine highlights the accomplishments of Electrolux Food Foundation and its collaboration with Worldchefs through Feed the Planet. From educating kids on sustainable food habits to empowering communities through culinary training, the edition underlines how 2024 was a year of strong social impact.
Read some of the year’s highlights from Cosimo Scarano, Head of Electrolux Food Foundation:
💡 Food Heroes workshops—including Cook School partnership’s lessons—inspired over 81,000 children on sustainable eating, a 71% increase vs. last year. Thanks to the dedication of Electrolux Group employees and Worldchefs members, volunteers stepped up to deliver engaging workshops across 180 sessions, dedicating 2,700+ hours to educating kids worldwide.
🌍 Electrolux’s biggest volunteering initiative to date: More than 400 employee volunteers in 30 countries joined forces for World Food Day, educating kids worldwide on sustainable eating.
👨🍳 Like a Chef, an initiative co-developed by Electrolux Food Foundation and Worldchefs, expanded to Buenos Aires, Argentina, equipping 300+ people globally with professional culinary skills focused on sustainability—a 31% growth vs. 2023.
📚 Sustainability Education Curriculum trained almost 3,000 professional chefs—a 63% increase vs. last year—with a new Arabic version expanding access via the Worldchefs Academy app and a Spanish version to be finalized soon.
These achievements for 2024 are yet another testament to the power of collaboration. Worldchefs would like to thank our Feed the Planet partners Electrolux Food Foundation and AIESEC for their profound commitment and dedication to empowering people around the world with culinary education and sustainability initiatives.
To learn more about sustainable eating, visit www.replate.com.
Worldchefs’ Feed the Planet program is continuing to make a tangible difference around the world, with recent success stories from the EcoFood Training and Certification Agency in Saint Lucia.
This Caribbean island nation, known for its vibrant tourism industry and diverse food culture, has faced challenges related to food security, climate change, and an over-reliance on imported goods. However, local efforts, bolstered by Feed the Planet’s sustainability programs supported by Worldchefs and Electrolux Food Foundation, are striving for a shift toward a more sustainable and resilient food system.
Recognizing the importance of creating a more self-sufficient and sustainable food system, EcoFood Training and Certification Agency, led by CEO Jordann Norbert, has sought to help change the future of the island’s food systems. As the agency’s goals aligned closely with the objectives of Worldchefs’ Feed the Planet programs, a collaboration began, aiming to empower local food professionals through education in sustainable practices and culinary skills.
The Start of a Powerful Collaboration
To begin this strategic collaboration, EcoFood introduced the Like a Chef program in Saint Lucia, an employment training program that equips underserved communities with culinary workplace skills. The course promotes sustainable cooking with a zero food waste approach, designed to provide essential culinary skills and promote sustainability within the food industry.
Over a 12-week training period, participants learned the fundamentals of culinary operations through Worldchefs Academy’s Pre-Commis Chef curriculum. This included practical modules on knife skills, salads, stocks, soups, poultry, cakes, and desserts, coupled with lessons on business operations and food entrepreneurship.
The program also incorporated Worldchefs’ Sustainability Education for Culinary Professionals curriculum, empowering participants even further to integrate sustainable practices into their kitchens. This comprehensive approach equipped the chefs with the tools necessary to contribute positively to the environment, helping to reduce food waste, promoting local ingredients, and encouraging sustainable sourcing, responding to Saint Lucia’s food system needs.
Training the Next Generation of Culinary Professionals
The Like a Chef program not only focused on skills development but also on job readiness. Participants received job training, including resume building and soft skills development. To further enhance their employability, several students were placed into internships with local restaurants and hotels. The program’s impact is evident, with 35% of participants engaging in internships, 24% securing employment, and 40% pursuing self-employment.
The Like a Chef participants also made an impact in classrooms of Saint Lucia, hosting a Food Heroes Challenge workshop at local schools. The workshop aimed at educating children about sustainable food practices and engaged 60 students between the ages of 8-12 years old.
Program Outcomes and Impact
The 2024 Like a Chef program in Saint Lucia featured three cohorts, with a total of 26 participants. Of the participants, 80% were aged 17-35, with a smaller group of 20% over 35. In addition to the culinary and sustainability training, the program also provided education on food business fundamentals, including the financial aspects of running a food business and how to craft a strong business plan.
With 3 cohorts completing the program throughout 2024 in Saint Lucia, changed lives and inspiring stories were displayed among the 26 total participants.
Underscoring the success of this program, EcoFood Training & Certification Agency was awarded for their work in Saint Lucia in the category of Food Security and Nutrition 2023-2024 under SLUDTERA’s Anita James Social Impact Award. The impact of the program is already being felt, with plans for 2025 to further expand the reach of the program to include food operators, school cooks, and more underserved communities across Saint Lucia. The next cohort is set to begin in June.
The Future of Feed the Planet Programs in Saint Lucia
The EcoFood Training and Certification Agency remains committed to its mission of creating sustainable food systems in the Caribbean, and with the ongoing support of Worldchefs and the Electrolux Food Foundation, the Like a Chef program will continue to make a profound difference in both the lives of individuals and the broader food system in Saint Lucia.
As the world faces increasing challenges related to climate change and food security, initiatives like these will continue to inspire change, promote sustainability, and empower the next generation of culinary professionals.
To learn more about Feed the Planet, discover our latest episode of World on a Plate, with Chair Shonah Chalmers:
See the Arabic version below / انظر أدناه للاطلاع على النسخة العربية.
Sustainability Education for Culinary Professionals, created by Worldchefs’ Feed the Planet initiative, is now available in Arabic on Worldchefs Academy. This course offers a free 8-course curriculum for learners to deepen their knowledge of sustainable culinary methods and key topics in food systems.
With the expansion of this course to its second language on Worldchefs Academy, it becomes more accessible, now able to reach tens of thousands of Arabic-speaking chefs around the world.
Learn more about Feed the Planet programs including Sustainability Education for Culinary Professionals at feedtheplanet.worldchefs.org.
Paris, 1 February 2025 – Worldchefs Academy is proud to announce the launch of Sustainability Education for Culinary Professionals course now in Arabic— a significant step in making this valuable education even more inclusive and accessible.
This launch marks a significant milestone for Worldchefs, as the course becomes a resource available for the tens of thousands of Arabic-speaking chefs worldwide.
A Global Initiative with Local Impact
Recognizing the growing demand for sustainability education from Arabic-speaking chefs, Worldchefs took a major step forward in 2023 by launching the Arabic version of the Sustainability Education trainers’ program, made possible by the expert translation of Ms. Shourouk Mohamed and Chef Haitham H. Hassoon.
This year, Chef Majed Al Sabagh, a highly respected culinary educator and Director of the Chef International Center (Chef Training And Consultancy) (CIC) in the UAE, along with his team, volunteered to adapt all of the Sustainability Education for Culinary Professionals curriculum into Arabic on Worldchefs Academy, ensuring the program resonated with Arabic-speaking learners. Thanks to the help and support of these key contributors, Worldchefs deepens its commitment to providing accessible learning opportunities for chefs around the world, inspiring positive environmental and social impact in kitchens and communities.
Celebrating Graduates from Arabic-Speaking Countries
The response to the Arabic version of the course has been overwhelmingly positive, empowering 12 newly-approved trainers from Arabic-speaking countries to lead the way in sustainability education. Already, over 3,600 students have graduated from the program including:
Egypt: 2,262 graduates
Saudi Arabia: 361 graduates
Iraq: 662 graduates
Jordan: 314 graduates
Algeria: 60 graduates
“Translating and recording this course into the Arabic version alongside my family and colleagues proved to be real teamwork. It’s not simply a matter of changing the words, but we worked to find new examples to place throughout the curriculum that align with Arabic culture and are meaningful to the Arabs who enroll. I’m looking forward to not only study it, but also implement it in our lifestyle,” said Chef Majed.
To hear more about this important project, click here.
“We now have a remarkable opportunity to more deeply connect with Arab-speaking chefs through education. On behalf of the entire Worldchefs Board of Directors, we’d like to thank everyone whose dedication and expertise made this possible. We are extremely proud of this achievement and we look forward to furthering Worldchefs’ commitment to providing sustainability education in as many languages as possible,” said Worldchefs President, Andy Cuthbert.
Get started today by enrolling in Sustainability Education for Culinary Professionals, in Arabic or English at https://worldchefsacademy.com/.
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About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.
Worldchefs تطلق النسخة العربية من دورة تعليم الاستدامة للمحترفين في فنون الطهي
تعليم الاستدامة للمحترفين في فنون الطهي، الذي تم إنشاؤه من خلال مبادرة “إطعام كوكب الأرض” التابعة لـ Worldchefs، أصبح الآن متاحًا باللغة العربية على أكاديمية Worldchefs . يقدم هذا المقرر الدراسي منهجًا مجانيًا من 8 دورات لتوسيع معرفة المتعلمين بأساليب الطهي المستدامة والموضوعات الرئيسية في نظم الغذاء
مع توسيع هذا المقرر ليصبح متاحًا بلغة ثانية على أكاديمية Worldchefs ، أصبح الوصول إليه أكثر سهولة، حيث أصبح قادرًا الآن على الوصول إلى عشرات الآلاف من الطهاة الناطقين بالعربية في جميع أنحاء العالم
للتعرف على المزيد حول برنامج “إطعام كوكب الأرض” بما في ذلك تعليم الاستدامة للمحترفين في فنون الطهي، يمكنك زيارة الرابط feedtheplanet.worldchefs.org
باريس، 1 فبراير 2025 – أكاديمية Worldchefs تفخر بالإعلان عن إطلاق دورة “ تعليم الاستدامة للمحترفين في فنون الطهي” الآن باللغة العربية — خطوة هامة في جعل هذا التعليم القيم أكثر شمولاً وقابلية للوصول
يُعد هذا الإطلاق علامة فارقة لـ Worldchefs، حيث أصبح المقرر الآن موردًا متاحًا لعشرات الآلاف من الطهاة الناطقين بالعربية في جميع أنحاء العالم
مبادرة عالمية بأثر محلي
مع تزايد الطلب على تعليم الاستدامة من الطهاة الناطقين بالعربية، اتخذت Worldchefs خطوة كبيرة إلى الأمام في عام 2023 بإطلاق النسخة العربية من برنامج تدريب “تعليم الاستدامة للمحترفين في فنون الطهي”، الذي تحقق بفضل المترجمة الخبيرة للسيدة شروق محمد والشيف هيثم حسن حسون.
هذا العام، تطوع الشيف ماجد الصباغ، وهو معلم طهي محترم ومدير مركز الشيف للتدريب والاستشارات (CIC) في الإمارات، وفريقه لتكييف جميع مقررات برنامج “تعليم الاستدامة للمحترفين في فنون الطهي” إلى اللغة العربية على أكاديمية Worldchefs، لضمان أن البرنامج يتناسب مع المتعلمين الناطقين بالعربية. بفضل المساعدة والدعم من هؤلاء المساهمين الرئيسيين، تعمق Worldchefs التزامها بتوفير فرص تعلم متاحة للطهاة في جميع أنحاء العالم، مما يلهم تأثيرًا بيئيًا واجتماعيًا إيجابيًا في المطابخ والمجتمعات.
الاحتفال بتخريج المتعلمين من الدول الناطقة بالعربية
كانت الاستجابة للنسخة العربية من الدورة إيجابية للغاية، مما أتاح لـ 12 مدربًا جديدًا معتمدًا من الدول الناطقة بالعربية قيادة الطريق في تعليم الاستدامة. حتى الآن، تخرج أكثر من 3,600 طالب من البرنامج بما في ذلك:
مصر: 2,262 خريجًا
السعودية: 361 خريجًا
العراق: 662 خريجًا
الأردن: 314 خريجًا
الجزائر: 60 خريجًا
قال الشيف ماجد: “ترجمة وتسجيل هذه الدورة إلى النسخة العربية جنبًا إلى جنب مع عائلتي وزملائي كان عملًا جماعيًا حقيقيًا. لم يكن الأمر مجرد تغيير الكلمات، بل عملنا على إيجاد أمثلة جديدة لتضمينها في المنهج تتماشى مع الثقافة العربية وتكون ذات معنى للعرب الذين يلتحقون بالدورة. أتطلع إلى تنفيذ هذه الدورة في نمط حياتنا أيضًا.”
للاستماع إلى المزيد حول هذا المشروع المهم، يمكنك الضغط هنا:
قال رئيس Worldchefs ، آندي كاثبيرت: “نحن الآن أمام فرصة رائعة للتواصل بشكل أعمق مع الطهاة الناطقين بالعربية من خلال التعليم. نيابةً عن مجلس إدارة Worldchefs، نود أن نشكر كل من ساهم بخبراته واهتمامه لتحقيق ذلك. نحن فخورون جدًا بهذا الإنجاز ونتطلع إلى تعزيز التزام Worldchefs بتوفير تعليم الاستدامة بأكبر عدد ممكن من اللغات.”
ابدأ اليوم بالتسجيل في برناج “تعليم الاستدامة للمحترفين في فنون الطهي”، باللغة العربية أو الإنجليزية على الرابط: https://worldchefsacademy.com/.
النهاية
عن Worldchefs
جمعية الطهاة العالمية، والمعروفة باسم Worldchefs، هي اتحاد مكون من 110 جمعيات طهاة وطنية. باعتبارها صوتًا رائدًا في صناعة الضيافة، فإن Worldchefs تحمل تاريخًا طويلاً منذ تأسيسها في عام 1928 في السوربون على يد الطاهي الشهير أوغست إسكوفية.
تمثل Worldchefs أعضاء دوليين نشطين من المهنيين في فنون الطهي، وهي ملتزمة بتطوير المهنة واستخدام تأثير سترة الطاهي لتحسين صناعة الضيافة وإنسانية العالم.
تعمل Worldchefs على رفع معايير الطهي وزيادة الوعي الاجتماعي من خلال مجالات التركيز الأساسية التالية:
الإنسانية والاستدامة – برنامج “إطعام كوكب الأرض” و”طهاة بلا حدود” تخفف من فقر الغذاء، وتقدم الدعم في الأزمات، وتعزز الاستدامة في جميع أنحاء العالم.
التعليم – تقدم Worldchefs دعمًا للتعليم والتطوير المهني من خلال برامج أكاديمية Worldchefs التدريبية عبر الإنترنت، وشبكة متنوعة من شركاء التعليم التابعين لـ Worldchefs والمناهج الدراسية، وأول شهادة طهي عالمية معترف بها عالميًا للاعتراف بالمهارات المكتسبة في مجال الضيافة.
التواصل الشبكي – تقوم Worldchefs بربط المهنيين في مجال الطهي في جميع أنحاء العالم من خلال منصتها المجتمعية عبر الإنترنت وتوفر بوابة لفرص التواصل الصناعي من خلال الفعاليات المعتمدة ومؤتمر ومعرض Worldchefs biennial .
المسابقات – تحدد Worldchefs معايير عالمية لقواعد المسابقات، وتوفر ندوات حول المسابقات وضمان القضاة المعتمدين من Worldchefs، وتدير تحدي الطهاة العالمي المرموق.
In 2014, I was invited to go to Leipzig, Germany for a meeting to discuss the Feed the Planet Committee. As I had already been working to grow sustainability education in culinary schools globally, it made sense for me to attend. Little did I know that it would result in a 10-year commitment to Feed the Planet as the chair of the committee. Little did I know at the time what this committee would grow into, the reach that it would have, and the many lives that it would change. I also had no idea at the time that I would work with so many dedicated and gifted people within Worldchefs, as well as external partners like the Electrolux Food Foundation, AIESEC international, and Custom Culinary.
What Feed the Planet accomplished in the last decade has been admirable. We started by developing a 7-part sustainability curriculum for culinary schools that launched in 2018. This evolved into a shortened 8-part curriculum designed for culinary professionals around the world. This was originally (and still continues) to be taught by chef trainers throughout the world. Taking it one step further, we launched the curriculum completely online as part of the Chefs Academy. This, along with a growing set of translations allows this pivotable curriculum to reach more people. The good news is that to date, 14,000 culinary professionals have completed the sustainability training. Imagine what each of these graduates will do in their corner of the world!
As Feed the Planet moved from a uniquely Worldchefs’ initiative to a global consortium that included the Electrolux Food Foundation and AIESEC International, we were able to expand our mission. We launched the initial “Like A Chef” program in Curitiba, Brazil. This program serves an economically challenged population by providing basic foodservice training which then leads to employment opportunities. Today, this initial program has been expanded to 8 countries and has over 1400 graduates. Talk about changing lives for the better!
Through our partnerships, we launched another program designed to reach school-aged children around the globe and teach them about sustainability. This initiative, called Food Heroes, was developed with the United Nation’s World’s Largest Lesson. The good news here is that we have reached over 178,000 kids today. We also know what the children learn is often shared with their families—which only expands our impact.
As I reflect on my time as chair, I think of the inspirational and caring people with whom I worked so closely. I have learned from their passion, commitment, and intelligence. They helped shape my thoughts and reeled me in when my ideas were “too far out there.” The progress we made would not have been possible without each one of them. It has been and continues to be a team effort!
After 10 amazing and impactful years, it was time to step down this last October. I am extremely proud of what we have accomplished and proud of how Worldchefs prioritizes sustainability. The decision was difficult for me but was made easier by the amazing next generation of leadership that is in place and ready to roll up their sleeves and make a bigger impact around the world. There is plenty of work still to be done as the problems of a warming planet, social inequalities, dwindling resources, and an impending water crisis are at our doorstep. I am confident that Chef Shonah Chalmers, the Worldchefs office, the many dedicated chefs within Worldchefs, and our external partners, alongside the new chair, will continue to grow Feed the Planet in ways we can’t imagine now.
One last thought. Please consider getting involved. We need as many people as possible to change the world through the power of the white jacket.
Sustainability Education for Culinary Professionals has now reached 14,000 graduates, marking another milestone for the program.
Worldchefs’ Sustainability Education for Culinary Professionals is a free course designed to help chefs think and act sustainably in their kitchens. Part of Worldchefs’ Feed the Planet initiatives, this course empowers culinary professionals to engage with key sustainability topics and promotes positive industry change.
The course is available in both English and Arabic, and can be accessed online through Worldchefs Academy or completed in-person led by a Worldchefs’ certified sustainability education trainer.
With 157 registered Sustainability Education trainers across the globe, Worldchefs continues to expand its global network of students and trainers, advancing in our mission to upskill chefs on sustainability.
Read below to hear from some of our dedicated sustainability education trainers who are making a significant impact in their communities.
Training Supermarket Chefs with Dr. Wafaa Hassaneinin Egypt
Dr. Wafaa Hassanein’s idea to teach sustainability education to supermarket staff came from a simple observation. During one of her visits to a large market, Hyper 1, she noticed that several sections, including prepared meals, bakery, and fresh food counters, were staffed by chefs actively involved in food preparation. Recognizing an opportunity, she proposed offering the sustainability course specifically tailored for these chefs. After sharing the course content and explaining its value to the training manager, the course was soon put in place across various sections of the market.
Dr. Hassanein was well-aware of the significant environmental impact of large supermarkets and hypermarkets, which are often overlooked as venues for sustainability training. By equipping chefs in these areas with practical knowledge, she saw the potential for a widespread positive change, suggesting sustainable practices in their day-to-day operations, not only in professional kitchens but also in sections like bakery, prepared meals, and fresh food counters.
The response from the supermarket staff was overwhelmingly positive. Chefs were eager to learn and expressed gratitude for receiving insightful information, highlighting how the course had opened their eyes to sustainability practices they could immediately implement. The success of this initiative led the supermarket to request an additional course focused specifically on sustainability within kitchen operations.
Hands-On Sustainability Education with Viktorija Baltutyte-Bacheva at HRC Academy in Bulgaria
In Bulgaria, Viktorija Baltutyte-Bacheva has brought sustainability education to life at the HRC Culinary Academy in Sofia. Her inspiration for offering students a hands-on experience in sustainable education stemmed from her deep passion for supporting their growth and her desire to provide students with the bigger picture of sustainability in hospitality and foodservice.
Twice a year, as part of the academy’s curriculum, students engage in sustainable practices such as gardening and responsible recipe creation. The academy collaborates with a local garden to give students a real-world understanding of how food production and sustainability are connected.
By instilling sustainable practices in her students early on, Victorija helps them develop into leaders who will inspire broader change as they advance in their careers. She regularly reminds her students, “Remember that the power to make changes is within you and the white chef jackets you are wearing. Being a bit more responsible can change way more than just the image of what kind of a chef you are.”
The HRC academy students are adopting responsible habits, such as recycling and developing no-waste recipes. For some, the realization of environmental challenges can be overwhelming, yet it motivates them to consider how their individual practices can directly have both positive and negative impacts on the future.
At the HRC Culinary Academy, about 30-50 students participate in sustainability education each year. Viktorija encourages active participation with hands-on training and discussions.
These trainers serve as just two examples of how Worldchefs’ Sustainability Education for Culinary Professionals is making an impact around the world. Whether in a hypermarket in Egypt or a culinary academy in Bulgaria, sustainability education is empowering chefs to make a difference in their kitchens and beyond. We look forward to the continued growth of this training and discovering more sustainability champions across the globe
Thank you to Dr. Wafaa Hassanein and Viktorija Baltutyte-Bacheva for sharing these inspiring stories with us and supporting your students while driving innovative, positive change.
To learn more about becoming a sustainability education trainer, click here.
Take Action
Start the Sustainability Education for Culinary Professionals course for free at www.worldchefsacademy.com, and receive a digital badge to show your achievement.
The Worldchefs Academy mobile app can be downloaded on both the App Store and Google Play, and at www.worldchefsacademy.com.
Sustainability Education for Culinary Professionals is made possible with the support of Feed the Planet partners and the tireless contributions of Worldchefs’ members around the globe. Worldchefs extends the utmost gratitude to all course participants, program trainers, and educational institutions who bring their time, expertise, and vision to all Feed the Planet initiatives.
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