Categories
FeedThePlanet - Blog FeedThePlanet Education News Member News Industry Trends Blog Company / Partner

Young Chefs Are Taking the Industry Back to School

Young Chefs Are Taking the Industry Back to School: In Conversation with Rebecca van Bommel, Worldchefs Young Chefs Ambassador

What do the next generation of industry leaders have to say about key challenges for the future? We hear from Rebecca van Bommel, an up-and-coming culinary voice and one to watch. Her early career already has an impressive résumé: Worldchefs Global Development of Young Chefs Committee member, Culinary Federation Canada’s Young Chef Liaison, Red Seal Certified Young Chef, and competitor with Culinary Team Canada. She shares her insights to help pave the way for young people in hospitality.
How did you wind up in this profession? What was your pathway?

I knew from the start that I wanted to pursue something in the culinary field. I’ve always loved baking, making different desserts for my family and friends, cooking. As soon as I finished high school, I went straight into a two-year culinary school program and that just solidified the passion I had for the industry and how much I loved it. From there, I did some apprenticeships in Ireland and really enjoyed that as well, and just kept cooking. I did a few different avenues—hotels, local pubs, a Michelin star—and then COVID hit and the industry slowed down a bit. Some chefs I had been working with previously on a contract basis at food shows reached out to me and had a food sales position open. And that’s how I transitioned over into that avenue. I’ve been enjoying it.

What do you love about being in the food broker world?

The food broker world I love because you get to see behind-the-scenes. I get to interact and talk with different chefs every single day, talk to them about what products they’re using and why, and get a little insight into their restaurant or their business and how they run things and what they prefer. It’s really cool for me, coming from a chef background, to get a behind-the-scenes look into different chefs’ lives, so that’s been enjoyable for me.

You also cook at a retirement home. What is unique about serving that market?

Working in the retirement community, that opportunity also presented itself during COVID. I got into that world and realized—wow—they make really good food. We serve steak, we serve lamb, we serve lobster tails to our residents.

Depending on the restaurant, you often don’t get to talk to the people who are eating your food. Retirement is completely different because it’s the same people every single day, and you can actually build a relationship with them, find out their likes and dislikes. There’s a lot of creativity allowed in retirement. You’re not making the same dishes every day like you would often in a restaurant. Every day is different. And you can take what the residents are telling you, what they love, what they don’t love, and take that into account and create amazing food for them.

Competition—it’s something you do a lot at a very high level. Any lessons learned from the competition world?

I did my first competition while I was still in culinary school. It was a small, local one. I said, ‘I’ll do this just for fun. See where it goes. Just have fun with it.’ I got 1st place. And then I was kind of like, oh, this is fun.

It’s a good stress. It’s a stress, but it’s a stress that motivates you to want to try better. Segueing from that competition, I was invited to compete at the Culinary Olympics on a regional team. And that was probably the most stressful summer of my life—the practicing and preparing—and I said, ‘I will never do this again. This is not worth it.’ But then we got to IKA. Just to see all the other competitors and how big it is, and how proud you feel. Now I’m on my third Culinary Olympics team, and I don’t think that’s over any time soon.

Let’s jump into the world of sustainability. Where are our young people in this equation?

I think young chefs especially are extremely aware about sustainability in the industry and in their careers. I know it was something we talked about when I was in culinary school and how important it is to prevent food waste. Food waste is a huge part of it, and I think young chefs for the most part are very much aware and try to do their best about that. Another big factor is plastic waste, which again resurfaced with the pandemic because there was a lot of single-use plastics that were necessary at the time.

Young chefs are definitely aware of it and know that in order to have a bright future it’s something that they need to be mindful of on a daily basis. The issue with young chefs is sometimes they don’t have the support in their jobs to be able to do those types of things.

Are they empowered to make that change?

I would say it largely depends on what type of restaurant they’re in. For example, I’ve worked in a small local pub that got a lot of their ingredients from local farmers, and we used everything we could. We’d use carrot tops to make pesto and if we were to get fresh meat in, we’d use every part of the animal.

But then on the other hand, you have things like fine dining and Michelin stars, where they’ll make a square pan of something and cut out circles, and then you have all this waste. Or they’ll only pick the most perfect-looking carrots to put on the plate because of course we eat with their eyes first, and that’s important for that level of dining.

I think it depends on where they’re working. Young chefs in a smaller, independent restaurant would feel more empowered than say, a Michelin-starred restaurant where there’s that level, that standard that they have to keep up. And it’s so much harder to do that sustainably.

How about in competition?

With competitions it’s very hard to keep it sustainable, especially with the number of practice runs you have to go through to get to the competition. But I know even in the rules and the judging criteria, they’re becoming a lot more mindful of that.

In the past, where you might have used plastic tasting spoons, now the standard is to use wood or bamboo, something compostable. Same with sorting waste. They really focus on that. If you have trim from vegetables that you could use in a soup or use in another dish—save that, set it aside, put that to use. It’s a big focus, but it’s hard to do.

Another thing we try to do on our team—one of our competitions is cooking for 110 people. If we’re going to do a practice run, we want to find either 110 people we can feed so that food is not going to waste, or somewhere we can donate the food.

What would your advice be to a young person who wants to do things sustainably at a workplace where that’s not a priority?

I would say to start with a small change, because even the small things make a difference. You’re not going to change the chef’s mindset overnight and suddenly everything’s going to be sustainable. But if there’s one little thing, one little practice in the restaurant where you could suggest a more sustainable alternative, start with that. And that might open the doors for future conversations. That might get the chef thinking as well, ‘What else could I do? That was an easy change that didn’t affect the quality of my food at all. What else could I do to be more sustainable?’

Is sustainability something that is top of mind for young chefs looking for a place to work?

It’s hard to speak on behalf of all young chefs, but I would say sustainability isn’t necessarily top top. It’s definitely cuisine, style, food, and skill. But there is a niche in restaurants that are nose-to-tail or farm-to-table. In that sense, a lot of young chefs look for those types of establishments and want to work there, and those are more sustainable establishments naturally.

I don’t think they go in looking for sustainable businesses, but they might go looking for something that operates in that sense, where they’re very mindful of using local fresh ingredients and using every part of the ingredient.

What do you want to see from employers today?

Young people, we’re kind of driven by low risk, high reward. Going back to the pandemic as well, when a lot of chefs didn’t have work because restaurants were closed, it gave them a chance to breathe and a lot of them realized, ‘Why am I doing this to myself? Why am I working crazy, long hours, no days off? Really tough work environments, stressful work environments, no breaks. Why, when I could have better work-life balance?’ I think the pandemic brought that into focus. The working conditions that are typical of our industry, I’m not saying everywhere is like that but it’s kind of classically how it’s been.

There’s a big lack of workers because young chefs have realized ‘I don’t want this life anymore and if you can’t give me a more balanced schedule, some benefits, health benefits or otherwise, and better pay, I’m going to go to another industry.’

Do you think the foodservice community is doing enough to support young people as they grow into this profession?

A resounding no. What young chefs are looking for, and I hate to say it this way—money is a huge driver because at the end of the day, if you can’t put food on your own plate, why are you going to spend your time putting food on other people’s plates?

There are a lot of supports in place, like from Worldchefs, but when it comes to the actual work side of things, the typical environment, especially in restaurants, in the culinary industry, it’s not supportive of young chefs.

Can you give us one piece of advice for young chefs, and one piece of advice for those of us who have been in the industry for quite a while longer?

The piece of advice I have for young chefs I’m borrowing from one of my instructors in culinary school who told me this and it hit home and enhanced by experience as a young chef.

Take advantage of every opportunity that comes your way. Volunteer for everything. If you’re in school and there’s an event happening and they need two volunteers, put your hand up and join. If they’re having an amazing guest speaker but you have to give up your Saturday afternoon, go to that guest speaker. It’s going to enhance your experience and enhance your education. You can go to culinary school and pass all the courses and get the diploma, but if you haven’t gone above and beyond and done all the extras and joined competitions, you’re not getting the same experience as someone who has.

Go online, go to Worldchefs, take part in these webinars, take part in these free courses, especially the sustainability ones because that’s where the future’s going. And do all these extra things and you will have so much more knowledge and so many more tools to empower you going out into the workforce.

And for the more established generation of chefs?

Listen to the young chefs. While more accomplished chefs, of course they have a world of experience. They’ve been here, they’ve been there, they’ve done this and that in many competitions and cooked in many different places and have tons of knowledge and experience from that.

But still, keep in mind to listen to the younger generation of people who aren’t so established, people just starting out. They also have very valuable ideas and valuable knowledge themselves and can teach you things that you may not have even thought of. Sustainability would be a huge one of those because it’s something we think about a lot more and we grew up with and know more about that we could teach to you.


chefs
young chefs
rebecca van bommel
sustainability

Young Chefs get a discounted rate to Worldchefs Congress & Expo 2024, in Singapore this October! Don’t miss the Bill Gallagher Young Chefs Forum and your chance to connect with industry leaders!

Looking for more ways to get involved with an international community of motivated Young Chefs? Learn more about Worldchefs’ Young Chefs Club here.

Learn more about Worldchefs’ Feed the Planet programs at www.feedtheplanet.worldchefs.org.

chefs
young chefs
rebecca van bommel
sustainability

Start your journey towards a more conscious kitchen with Worldchefs’ FREE online Sustainability Education for Culinary Professionals course on Worldchefs Academy! Learn about key topics in food systems at your own pace, and give your career a boost with a valuable digital badge to show you’ve completed the training program.

Feed the Planet is powered by our friends at Electrolux Food Foundation. Visit the Electrolux Food Foundation website here and explore Replate at replate.com.

Categories
News Member News Industry Trends Blog Company / Partner FeedThePlanet - Blog FeedThePlanet Education

Sustainability Champions at LPU Laguna

Sustainability education is becoming increasingly important as we face new challenges due to the climate crisis. At Lyceum of the Philippines University (LPU) in Laguna, students are not only learning about sustainable practices—they’re also putting their knowledge into action through their participation in Worldchefs’ Feed the Planet programs.
from principles to practice

As part of the Sustainability Education for Culinary Professionals initiative, LPU Laguna students undergo training in sustainable cooking techniques and work with local farmers to source seasonal, organic ingredients. The program has had a significant impact on the students, who have gained a deeper understanding of the importance of sustainable practices in the food industry. They have also developed new culinary skills and techniques that allow them to create delicious and nutritious meals using locally sourced ingredients.

Beyond the students, the benefits are far-reaching. A positive impact on the environment and the local community is clear, too. By sourcing ingredients locally, the program reduces the carbon footprint of the industry and supports local farmers, who are often small-scale and face challenges in accessing markets.

The success of Feed the Planet programs at LPU Laguna is a testament to the power of sustainability education. By providing students with the knowledge and skills to create sustainable food practices, they are not only making a positive impact on the environment, but they are also preparing for careers in the food industry that are increasingly focused on sustainability.

a feed the Planet champion

Chef John Carlo Palacol, a faculty member of LPU, is making waves as a sustainability educator, inspiring students to be responsible stewards of the environment through their love of food. Palacol, a graduate of Culinary Arts and Hotel and Restaurant Management, has been teaching at LPU Laguna since 2015. With his extensive background in the food industry, he has been able to incorporate sustainability principles into his culinary classes, making sure that his and other chef instructors’ students understand the impact of their food choices on the environment.

Chef John Carlo Palacol
Sustainability Education
LPU Laguna
Chef John Carlo Palacol

He’s created a waste management program that teaches aspiring culinarians to sort waste and create nutrient-rich compost, spearheaded LPU Laguna’s Eye for the Green Kitchen program that teaches students how to cook from root-to-stem using locally sourced, seasonal, and organic ingredients and reduces the carbon footprint of the school’s kitchen, and mobilizing the culinary department to develop a sustainable farm, and soon a hyperlocal menus.

Palacol’s efforts in promoting sustainability have not gone unnoticed. This year he was awarded the Worldchefs’ Feed the Planet Champion Level 3 digital badge for his commitment to sustainable culinary practices.

As a sustainability educator, Palacol hopes to inspire his students to become responsible citizens and leaders in their communities. By instilling in them the values of sustainability, he believes that they can make a positive impact on the environment and create a better future for all. Chef John Carlo Palacol is a shining example of how educators can integrate sustainability principles into their teaching, inspiring students to become responsible stewards of the environment. He is a true champion of sustainability and a role model for students and educators alike.


Learn more about Worldchefs’ Feed the Planet programs at www.feedtheplanet.worldchefs.org.

Start your journey towards a more conscious kitchen with Worldchefs’ FREE online Sustainability Education for Culinary Professionals course on Worldchefs Academy! Learn about key topics in food systems at your own pace, and give your career a boost with a valuable digital badge to show you’ve completed the training program.

Feed the Planet is powered by our friends at Electrolux Food Foundation. Visit the Electrolux Food Foundation website here and explore Replate at replate.com.

André Wiringa Start Reverse
Reverse Leadership Strategy
Hospitality Brand Transformation
Customer Experience

Cover image: LPU Laguna CITHM 

Categories
News Member News FeedThePlanet - Blog National FeedThePlanet Country Without Borders World

Italy: Families receive food assistance from Worldchefs members amid deadly floods

Amid catastrophic flooding in Northern Italy, Worldchefs’ member Federazione Italiana Cuochi (FIC) and World Chefs Without Borders provide thousands of displaced people with food and comfort.
Catastrophic flooding in Northern Italy has displaced thousands and upended livelihoods. Worldchefs member FIC is on the ground providing emergency food relief to flood-stricken communities.
Catastrophic flooding in Northern Italy has displaced thousands and upended livelihoods. Worldchefs member FIC is on the ground providing emergency food relief to flood-stricken communities.

Flooding in Northern Italy has killed 15 people and displaced more than 36,000. Worldchefs’ member FIC has responded with emergency food relief, delivering solidarity and food assistance to those in need.

In Emilia-Romagna, dozens of chefs from the FIC Solidarity and Emergency Department (DSEFIC) have worked around the clock to provide hot meals to those whose lives have been upended by the deadly floods.

In Emilia-Romagna, dozens of chefs from the FIC Solidarity and Emergency Department (DSEFIC) have worked around the clock to provide hot meals to those whose lives have been upended by the deadly floods. Image: FIC volunteer chefs prepare hot meals in emergency kitchens in Imola and Riolo Terme.
FIC volunteer chefs prepare hot meals in emergency kitchens in Italy’s Emilia-Romagna region.

“Since May 19, our teams of emergency cooks have been on the field in the cities of Imola and Riolo Terme to prepare meals for the population and rescuers,” says Roberto Rosati, DSE President and World Chefs Without Borders Committee Member. “To date we have produced almost 12,000 complete meals.” Worldchefs Without Borders provided 4,000 euro to help fund the food relief effort.

On the frontlines of the climate crisis

DSEFIC’s work on the ground is helping flood-hit families get back on their feet by providing immediate food assistance.

The Emilia-Romagna region of northern Italy is one of the country’s agricultural hubs. The flooding has inundated farmlands and destroyed produce, decimating a region known as the “Fruit Valley”. Greenhouses and stables have also been affected, resulting in the loss of animals. More than 5,000 farms have been submerged, including fields of corn and grain, compounding on record inflation and soaring food prices.

Livelihoods, croplands, and homes have been devastated by the catastrophic flooding, a region where researchers warn will see more violent and frequent storms due to the accelerating climate crisis.

The floods followed years of severe drought, which compacted the soil and reduced its ability to absorb rainfall. Rising temperatures have intensified droughts, leading to soil dryness and changes in permeability. With extreme amounts of rainfall in a short period, runoff is exacerbated, causing rivers to overflow and alter their course. Over 20 rivers in the region have burst their banks, triggering numerous landslides.

Emilia Romagna’s President, Stefano Bonaccini, likened the devastation to a “new earthquake,” just days before the anniversary of a deadly earthquake that struck the region in 2012.

Experts warn that flood-battered Northern Italy will see more violent and frequent storms, linking the disaster to the accelerating climate crisis.
The Worldchefs community stands in solidarity

DSEFIC has been working tirelessly to provide meals for the affected population. To ensure that their disaster response program can effectively assist affected communities, DSEFIC is seeking donations to enhance their kitchen operations in Riolo and Imola.

The support and contributions of individuals and organizations will play a crucial role in helping the affected regions recover from this tragic event.

Donations can be made via bank transfer using the following bank details:

Bank: Monte dei Paschi di Siena Account
Name: C/C in the name of the FIC Solidarity and Emergencies Department
IBAN: IT64Z0103003213000063363833
SWIFT: PASCITM1R13

For more information, contact: [email protected]


Read more about DSEFIC in the latest issue of Worldchefs Magazine.

Visit www.worldchefswithoutborders.org for more information on Worldchefs’ global humanitarian aid initiatives.

To find out how chefs can and must respond to the climate emergency we face today, visit feedtheplanet.worldchefs.org.

Categories
FeedThePlanet - Blog FeedThePlanet

Sustainability Education for Culinary Professional

Worldchefs developed the Sustainability Education for Culinary Professionals curriculum to teach chefs how to think and act sustainably.
The free course includes 8 lessons to help students engage with key themes and learn how to inspire positive change for both the planet and the bottom line.

The webinar series is taught by Chef Chris Koetke, CEC, CCE, Worldchefs Feed the Planet Chairman.

  1. Sustainability Education – Introduction to Sustainability
  2. Sustainability Education – Agriculture
  3. Sustainability Education – Animal Husbandry
  4. Sustainability Education – Seafood
  5. Sustainability Education – Energy
  6. Sustainability Education – Water
  7. Sustainability Education – Waste Management
  8. Sustainability Education – Sustainable Nutrition

Earn your digital badge and certificate by enrolling to Sustainability Education for Culinary Professionals on Worldchefs Academy. The e-learning course is developed by Worldchefs, powered by Electrolux Food Foundation and Custom Culinary.

In case you have any question, please reach out to Feed the Planet team here.

Enjoy!

Sustainability Education for Culinary Professionals is part of Feed the Planet, an initiative to promote food sustainability founded by Worldchefs, powered by AIESEC and Electrolux Food Foundation.

Categories
News FeedThePlanet - Blog National FeedThePlanet Country Without Borders Food Heroes Challenge - Blog

Donate to Chefs with Compassion

Donate to Chefs with Compassion

South Africa needs your support. Help the SA Chefs Association, together with Chefs with Compassion and the help of dozens of chefs from around South Africa, to feed the hunger. Read their open letter below and please donate if you can.

Dear Chef,

Over the last week, you may have seen or heard on the news of the unprecedented widespread riots in parts of South Africa. The reasons are complex but are certainly grounded in the vast socio-economic challenges that are present in South Africa. The destruction is immense and affects many of the more vulnerable sectors of our country. Coupled with the ongoing COVID pandemic, these riots will have a devasting long-lasting effect on regional economies, supply chains, and subsequent hunger within South Africa.

Last year, on the initiative of one Che, Phillipe Frydman, a feeding scheme was formed as a response to the hard lockdown. A registered charity was created with the primary mission of feeding the less fortunate within our society. Food was rescued from locked down hotels and restaurants, unsold fresh produce saved from the incinerator at the fresh produce market and donated almost expired dry goods were turned into nutritious meals. To date Chefs with Compassion has cooked approximately 1,8 million meals, largely from rescued produce that otherwise would have gone to waste.

We are certainly not the only organisation who is tackling the problem of food waste and the vast issue of hunger in South Africa, however, two large organisations have temporarily stopped their operations due to the current unrest. Something which I understand.

We at Chefs with Compassion have resolved to continue, our volunteers on ground (some of them operating in the unrest areas) have convinced us that that the need is greater than the intimidation factor.

It is for this reason I am writing asking your assistance. We need funds to continue. I am aware that the pandemic is global and all of us have been affected financially, emotionally, and on a very personal level. here exists within all societies across the globe donor apathy and fatigue- we all want to move on with our lives. However, for many people here, that is just not possible. Hunger is real, food waste is real – we can change that if we try. Chefs with Compassion has proven that we can alter someone’s day by feeding them.

Even though the organisation is run by volunteers we still have costs – from the rental of our Sharehouse ( it where all the produce comes in before it is shared out to all the wonderful chefs and cooks ), to the rental of trucks, the utilities, and more.

I humbly ask you to help us raise funds in your country with your chefs Association. Your Dollar, Euro, and Pounds stretch far in this beautiful country. Literally, every cent counts in these troubled times. For less than a dollar, we can produce and deliver a nutritious meal.

Sadly, our resources are currently stretched – with supply chains been halted from the coast- many communities are being forgotten – the news and support are mainly focusing on the larger cities of Durban and Johannesburg – between them lies many small towns some of them have no fuel, food, medicine or water. In addition to our committed network of kitchen hubs across the country, we leave on Monday with some 4 tons of essentials from Johannesburg. A small first step

The South African people and particularly the culinary community fondly and thankfully remembers the various Cooks Tours against Hunger which was hosted by the Chefs Association- unfortunately, we cannot do these activities at this time. Humbly, we ask you to send what you can in terms of financial aid – every dollar, euro, pound, and yen will make a difference to fellow humans, and it will all be accounted for – the charity is run by volunteer chefs.

Without your support, many will go to bed hungry, food waste will continue and the key philosophy– Good Clean and Fair food for all, will undoubtedly take a back seat as community poverty increases in these uncertain times.
If you have any questions, I would be happy to provide you with more information about how you can help support our work at Chefs with Compassion. Email: [email protected].

We greatly appreciate your donation, and it will be used to continue to rescue produce, cook nutritious meals and feed the vulnerable.

Please join us! Please share with other organisations and institutions who you feel may be able to help. With your donation, we’re one step closer to achieving our goal of raising $100 thousand dollars from chefs, cooks, and producers across the globe.

With culinary regards,

Arnold Tanzer

www.cwc.org.za

Donate via EFT

Bank Name: First National Bank Account Holder: Chefs with Compassion
Account Type: Cheque Account Number: 62852995269 Branch Code:250655 Swift: FIRNZAJJ.

Donate via Payfast:

https://www.payfast.co.za/donate/go/chefswithcompassion


To learn more about Chefs with Compassion and their great work, you can watch Episode 4 of Sustainability Around the World.

You can also read more about them in the latest issue of Worldchefs Magazine.

To find out how you can get involved at Chefs with Compassion visit their website cwc.org.za and their Facebook page Chefs with Compassion.

For more on the South African Chefs Association, visit sachefs.co.za.


Categories
Blog Company / Partner FeedThePlanet - Blog FeedThePlanet News Press Releases

Electrolux Professional acts for food support and sustainable cooking together with the Electrolux Food Foundation

SWEDEN, 26th of February 2021 – Electrolux Professional is proud to announce the support of the Electrolux Food Foundation, an independent, non-profit organization that supports initiatives to inspire more sustainable food choices among professionals and consumers, and to support people in need in the communities around us.

See original press release here.

Since food is a major battleground in the fight against climate change, the foundation’s focus is well aligned with the Electrolux Professional commitment to contribute to change through its Sustainability Commitment, that supports the UN Agenda 2030 and Sustainable Development Goals.

Niklas Lindsköld, Head of Sustainability at Electrolux Professional “Our support to the Electrolux Food Foundation is a natural step for our sustainability commitment. With our community of dedicated, professional chefs around the world, along with the involvement from the Worldchefs organization, we are uniquely positioned to support the initiatives and important messaging about the need for healthy food and sustainable cooking.”

The Electrolux Food Foundation was established in 2016 focusing on supporting activities on food and related sustainability issues. The foundation brings employee initiatives to life by supporting them with funding and resources. In 2020 the foundation donated more than 800,000 meals around the world.

“We are delighted that Electrolux Professional has decided to join up with us and support the Food Foundation. Our partners give us an edge and help us to be a force for good,” says Ingrid Mellstig, Head of Electrolux Food Foundation.

The purpose is to inspire sustainable eating and cooking habits among consumers and professionals, and to support people in need through education and emergency relief efforts. The foundation supports the United Nations Sustainable Development Goals for Responsible Consumption and Production (#12) and Global Partnership for Sustainable Development (#17).

Find out more in our web site: www.electroluxprofessional.com/corporate/electrolux-food-foundation/

Media contact Jacob Broberg, Senior Vice President Investor Relations and Communications +46 70 190 00 33

Categories
Food Heroes Challenge - Blog News Blog Company / Partner FeedThePlanet - Blog National FeedThePlanet Country

Feed the Planet December: The latest in food, planet & health

Hello Chef,

The world is changing, and so are menus.

Plant-based alternatives are booming. This is more than a trend, it’s a social shift. The next generation is adapting to safeguard the future more than any other consumer, with more than 40% of millennials adopting plant-based diets.

It’s so important that chefs stay up-to-date with both consumer demands and how to satisfy them, and perhaps even more important to understand a key root cause for the shift: the climate crisis.

Chef – we’re here to help you take action. Get started by reading this email!

FEATURED

Planetary Health Diet – Sustainability Around the World

We’re kicking of 2021 with Brent Loken, Global Food Lead Scientist at WWF Global Science. Together with the world’s leading scientists, Brent is helping to feed a future population of 10 billion people a healthy diet, while preserving our planet.
sign up free >>

Sustainable Nutrition – Sustainability Education for Culinary Professionals

The Sustainability Education for Culinary Professionals Webinar Series is back with a new lesson on Sustainable Nutrition! Developed by Torribera Mediterranean Center, this lesson shows how foods that are good for us are better for the planet, too.

learn more >>

Sim Chef – Worldchefs Academy

Worldchefs Academy just launched in Portuguese! The online Pre-Commis Chef Course and mobile app is now available in English, Spanish, and Portuguese. Free for everyone, no matter the education or skills level.
learn more >>

NEWS + MORE

Sustainability Around the World Episode 7: Food Service Energy Efficiency
watch now >>

Issue 26 of Worldchefs Magazine is out now!
read for free >>

Become a Feed The Planet Champion
apply now >>

Tomorrow Tastes Mediterranean: Virtual Conference
tune in >>

The Future of Plant-Based Meal Solutions Is Sensational
read more >>

RECIPES TO #FEEDTHEPLANET

Rhythm of Nature Ravioli
see the recipe >>

Vegetarian Christmas Wreath
see the recipe >>

Easiest Ever Chocolate Mousse
see the recipe >>

SEE US ON SOCIAL

SEEKING CONTRIBUTORS

Worldchefs is seeking contributors for our new blog space at latest.worldchefs.org.

Do you have a story, recipe, or article you want to share with us? Let’s hear it! Get in touch via this link.

get involved
visit our blog

THE BOTTOM LINE

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. 
Your choices have real impact.
Help use your power to ensure a sustainable future.
Facebook
Instagram
Twitter
LinkedIn
Website
Spotify
RSS
#thisisworldchefs #feedtheplanet #electroluxfoodfoundation

Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals. Founded by Worldchefs, it is run in partnership with Electrolux Food Foundation and AIESEC.
 

Categories
News Blog GCC - Young Chefs FeedThePlanet - Blog FeedThePlanet GCC GCC - Pastry Chefs Competition Food Heroes Challenge - Blog

Worldchefs News: November 2020

“No matter who wins this election, it will take abolition to create our future. No matter who wins this election, it will be up to you to create networks of care that sprawl across normative divisions. No matter who wins this election, it will be your duty to fight, to win, and to love one another.” — Assata Shakur

Whether you’re refreshing your feed for the latest news, rushing off to work, or caring for your family, the world is watching another unprecedented week in an unprecedented year.

No matter where you are, the future is our cause. And there’s a lot of work to be done! Whether you’re looking for professional opportunities, new skills, or community, we’ve got you covered. 

Stay safe,
The Worldchefs team

FEATURED

The Future of Plant-Based Meal Solutions Is Sensational — Free Webinar

Join us to better understand consumers and their motivations for choosing plant-based food, with key elements to drive success and how to get started.

sign up >>

Programme Manager: Pastry, Bakery and Confectionery —  International Culinary Institute

Find this and over 35,000 other jobs on Worldchefs online community. Join for free at worldchefs.org/login.
apply now >>

New Module — Sustainability Education for Culinary Professionals

The Sustainability Education for Culinary Professionals Webinar Series is back with a new lesson on Sustainable Nutrition!
register now >>
 

NEWS + MORE

World’s Top Chefs Coming to Wales Next Year for Prestigious Event
read more >>

New Unified National Peak Body to Represent Australia’s Chefs
read more >>

F. Dick Knives: Special Discount for Worldchefs
shop now >>

Live Your Dream with Christian André Pettersen
listen now >>

Food Service Energy Efficiency
watch now >>

Become a Feed The Planet Champion
read more >>

SEEKING CONTRIBUTORS

Worldchefs is seeking contributors for latest.worldchefs.org and our next magazine edition.

Do you have a story, recipe, or article you want to share with us? Let’s hear it! Get in touch via this link.

#THISISWORLDCHEFS

To get featured in this space, upload an image of you at work or share your favorite recipe on social and tag Worldchefs with the hashtag #ThisIsWorldchefs.
 
get involved
visit our blog
Facebook
Instagram
Twitter
LinkedIn
Website
Spotify
RSS
Categories
News Blog FeedThePlanet - Blog National FeedThePlanet Food Heroes Challenge - Blog

Feed the Planet October: The latest in food, planet & health

Hello Chef,

Did you know that if just 10% of the global population switched from eating meat to plant-based alternatives, 176 million tonnes of carbon dioxide emissions could be avoided each year?

Chef – the science has told us. The experts have told us. Consumers have told us. The plant-based movement is not only imperative to the future, it’s good for business.

“We can’t just nibble at the edges anymore,” says Brent Loken of the WWF. Let’s take a bite out of climate change. Keep reading to find out how.

FEATURED

Food Service Energy Efficiency – Sustainability Around the World

Richard Young, food services energy expert, shares how to save money sustainably by purchasing, operating and maintaining kitchen equipment and system efficiently.
sign up free >>

Power on the Plate with Electrolux Food Foundation – Food Matters

A chef, a scientist, a social entrepreneur, and a consensus: eat more plants, try new things and waste less food. Tune in to hear more from The Food Matters panel of experts.
see more >>

The Vegetable Philosophy with Frank Fol – World on a Plate

For more than 30 years, Frank has spearheaded a contemporary movement that puts vegetables back at center stage. He’s taken this approach to new heights, from his Michelin starred restaurant to creating the We’re Smart platform.
listen now >>
 

NEWS + MORE

Become a Feed The Planet Champion
apply now >>

Study: Swapping Tenth of Meat Intake for Veg Could Free Up Land Size of Germany
read more >>

The Pandemic Has Given Organics a Big Boost but Most Profits Aren’t Flowing to Small Producers
read more >>

Nestlé Professional is Launching Planetpro to Help Customers Navigate the Sustainability Business Challenge
read more >>

RECIPES TO #FEEDTHEPLANET

Butternut Squash Soup
see the recipe >>

Stuffed Cabbage Leaf with Mushrooms
see the recipe >>

Vegan Vanilla Ice Cream
see the recipe >>

SEE US ON SOCIAL

SEEKING CONTRIBUTORS

Worldchefs is seeking contributors for our new blog space at latest.worldchefs.org.

Do you have a story, recipe, or article you want to share with us? Let’s hear it! Get in touch via this link.

get involved
visit our blog

THE BOTTOM LINE

Global meat consumption is higher than ever and that continued growth carries major implications for water, climate, and land use.
Your choices have real impact.
Help use your power to ensure a sustainable future.
Facebook
Instagram
Twitter
LinkedIn
Website
Spotify
RSS
#thisisworldchefs #feedtheplanet #electroluxfoodfoundation

Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals. Founded by Worldchefs, it is run in partnership with Electrolux Food Foundation and AIESEC.
 

Categories
News FeedThePlanet - Blog

Become a Feed The Planet Champion

Since 2012, Worldchefs sustainable initiative, Feed The Planet has continuously driven sustainable changes across continents via its extended network of supporters and volunteers. In order to recognize and celebrate the tireless contribution of chefs, educators and enthusiasts who help to drive our sustainable efforts, Worldchefs has created the Feed The Planet Champion program.

Have you been teaching kids about sustainable food habits? Have you been tracking and reducing waste in your kitchen? Are you an avid follower of Worldchefs’ monthly Sustainability Around the World webcast? If so, your ongoing efforts to promote and practice culinary sustainability will now be rewarded in the form of a digital badge and certificate issued by Worldchefs Feed The Planet.

With 3 levels of recognition, Feed The Planet Champion provides credible record of your growing dedication to sustainability, starting from Awareness (Level 1) to Promotion (Level 2) and Engagement (Level 3). The application process is free of charge, in accordance with the criteria listed below.

The application process is simple: choose a level that best fits your experiences and submit your evidences (photos, screenshots, certificates, documents, etc.). The application criteria are also downloadable HERE

If you have any question, please reach out to Linh To, Feed The Planet Coordinator at [email protected].

APPLY TODAY

Feed the Planet is an initiative founded by Worldchefs to inspire sustainable food consumption among communities and culinary professionals as well as to support people in need through education. Powered by Electrolux Food Foundation and AIESEC, the vision of Feed The Planet manifests in 4 major projects: Like A ChefFood Heroes ChallengeFood Waste Challenge and Sustainability Education for Culinary Professionals. Since May 2020, the webcast Sustainability Around the World hosted by chef Chris Koetke is broadcasted, featuring outstanding culinary sustainability enthusiasts across continents.

What are you looking for?

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors