On October 16th, 2023 we celebrated World Food Day! Chefs from all around the world came together to celebrate our industry and reflect on ways to take action and shape a more sustainable future for the culinary world.
This year, we asked you to reflect on our impact on the planet, take action, and #ShowUsYourPlate. Over 196,963 chefs from around the world engaged in our campaign! We’re thankful to all of our chefs from around the world who shared their delicious, sustainable plates with us!
Here are just some of your creations!
World Food Day is yearly reminder of the importance of shaping a more sustainable and equitable food system. And it can be as easy as wasting less food, trying new things, and eating more plants but it will take all of us to take action every day! To find more information about how we can all create a more sustainable food future, check out our Feed the Planet projects.
Nurturing a Sustainable Culinary Future: An Interview with Chef Haitham Hameed Hassoon
In an insightful conversation with Haitham Hameed Hassoon, a seasoned culinary professional and certified trainer in sustainability, we delve into the transformative journey that led him to embrace the Sustainability Education for Culinary Professionals program and the profound impact it has had on his career and the culinary industry at large.
When did you get involved with the Sustainability Education for Culinary Professionals program?
“I started participating in the Sustainability Program for Culinary Professionals program in 2019. I wanted to develop my knowledge in this field because of its great importance in correcting the grave errors that plague food systems and their sources. Then, the program provided the opportunity to become a trainer, so I quickly submitted my application to be one of the accredited trainers so that I could transfer this knowledge to the people of my Arab region, who work in the field of cooking and others. This way, I could help to develop their knowledge, urge them to abandon bad habits in consuming food, and show them the importances of sourcing to help them adhere to sustainable standards as a way of life. I was very happy to obtain approval to be an official certified trainer, and I still work very happily in this field.”
How many students have you trained so far?
“I announced my first course specialized in teaching sustainability after obtaining my trainer’s certificate. The title “sustainability” was strange to many when I announced it, and everyone was asking me about its meaning and how it could benefit them. I was happy to explain to them the meaning of sustainability and its importance in our daily lives and the future. Registration to attend these courses began, and my students were very enjoying attending these lessons, especially since I had prepared a curriculum that included video presentations for clarification. I was the first to use this method in the Arab region, as my students used to tell me. The lessons had a great positive impact on my students, and they told me that they had begun that they remember all the lessons and directions during their work and work on them in a way that meets the standards of sustainability and non-waste. So far, 1,059 students have graduated from the courses that I have provided. I still strive to spread the culture of sustainability more widely.”
Why cooking? What drove you to the kitchen to begin with?
“The world of cooking has been one of my personal hobbies since I was young, but at that time this profession was not widespread and was not viewed in the same way it is viewed now, as an important profession that has a major role in many areas of life. Therefore, I practiced the hobby of cooking on a limited basis at home and learned it from others or through books because there was no internet at the time. At the same time, I headed to study within the electrical specialty because it was one of the good and popular professions and specializations of many at the time. I continued to develop my personal skills in cooking through books and home experience until I had the opportunity after many years to work in this field due to the war conditions that my country was going through. This was the beginning of my career in the profession, which was my favorite hobby. I participated in many culinary schools and academies to develop my skills. Finally, with a degree in culinary arts, I opened my first private restaurant in 2009 in the Hashemite Kingdom of Jordan. Then I moved to work in Turkey in 2017, and through my stay in Turkey I obtained more advanced certificates in the culinary arts, worked in a catering company, and an international company, and contributed to the opening of many Arab restaurants in Istanbul. In addition, I went into teaching the culinary profession after obtaining a training certificate, and I obtained accreditation from a specialized culinary academy to be one of its culinary trainers. I presented an integrated academic curriculum for teaching culinary arts that was approved by Worldchefs to be the first online education curriculum in the Arab region. I am still working within this curriculum in an effort to establish my academy for teaching culinary arts.”
What advice would you give to people who are interested in teaching others?
“My advice to anyone who wants to work in education is to be sincere in what he presents to students, to search for the correct information and present it in a manner that is appropriate to the different cultural levels of others. Try your best to be popular person with your students through his personality, culture, and the way you speaks, respond to them, and listen to them. Be very humble without being weak. You must be very educated in various fields because this will increase your standing among students. You should apply what you says to yourself first so that you can be an example for your students. You must be firm during lessons without being harsh, and this will enable you to control the students’ listening and commitment. Teaching is a talent like other talents. Not everyone can deliver information to others in the desired manner, so make sure you possess this talent and always develop it. Do not make your goal of education only financial gain. Education is a humanitarian message above all else. Feeling that your students love you, that they rally around you, that they consider you their role model, and that they seek your help when needed is a feeling of happiness and pride that is unlike any other feeling; it is priceless.”
What sets this sustainability curriculum apart from others?
“The Sustainability Education Program for Culinary Professionals is distinguished by the fact that it is not a program to teach specific cooking recipes or discuss profitable topics. Rather, it discusses topics that are more important to our lives in general. This program highlights the hidden aspects of the culinary profession, those aspects that many may not see, including the amount of food and water available, the meaning of energy and fuel, the decreasing number of seafood, environmental damage, waste and its dangers. These aspects are not seen by the general public nor seen by chefs if we do not highlight them, make them a part of it, and hold them responsible for preserving them for the sake of their children’s future. This is what we are doing through the Sustainability Education for Culinary Professionals program. We are completely changing their lives in the right direction for a healthy and safe food future.“
How do you think the culinary industry is different today from when you started?
“The cooking profession has changed a lot from where it started. In short, the cooking profession was based on skill only, and now it depends on knowledge and skill. We did not realize the importance of sterilization and hygiene, and we did not understand what cross-contamination meant. We did not know the extent to which wasting a quantity of food would affect the future of food. Now cooking has become a science, skills, art, and responsibility for preserving the planet’s food sources, in addition to the responsibility for preserving the health of others. Now the concepts of quantities, the size of a serving, the components of a dish, and the method of presentation have changed, and all of this is thanks to the scientific and cultural development of this profession. This is in addition to the great development in modern equipment and methods. One of the important things is that society’s view of the chef has changed a lot in a positive direction. The chef has gained a prominent position in society, and this has made young people’s desire to learn this profession greater.”
How did joining the Feed the Planet training program help you with your career?
“My participation in the Sustainability Education Program for Culinary Professionals and the Feed the Planet Project has greatly contributed to my acquisition of many skills and information related to the culinary profession and training. In addition, it contributed a lot to introducing me as a professional trainer in the culinary profession, and this made the extent of my responsibility greater. I have become responsible for doing everything related to sustainability in my work to be an example for those who work with me and under my supervision. This has increased my personal skills in maintaining food safety and reducing waste to reach zero waste. I put the small quantities that are produced as waste when I prepare the recipes and put them in a bag from the beginning of the work day until the end. Then I put this bag on the scale to see the amount of waste produced throughout the work day, and I photograph all these steps to show them to my students. This greatly encouraged them to apply it in Their work, especially when they saw that the amount of waste that resulted from preparing me for a full day’s work did not even exceed 300 grams and it only contained some simple peels, dry onion ends, and similar things. This was a great motivation for them to apply it in their work.”
What’s a memorable success story or transformation you’ve witnessed in one of your students through the Sustainability Education for Culinary Professionals program?
“The abilities of many of my students developed according to what they were telling me. Sustainability lessons had a great impact on their work, and many of them used to tell me that they began to remember my words and directions while working, and they remembered that they must preserve food, not waste, and act wisely. Some of them told me that their officials decided to give them the job of supervising food preparation and production after they began working in a more scientific manner, based on the information they gained from my lessons in sustainability.”
In your view, what role can culinary professionals play in addressing global sustainability challenges, and what excites you about the future of sustainability in the culinary world?
“If we, as culinary professionals, adhere to sustainability standards, we can make a significant change in the global food system and reduce the irresponsible behavior of some beneficiaries at the expense of the health and safety of the planet. Our commitment to sustainability standards will make polluted food sources unpopular in the market. It will make equipment designed and produced to standards that do not match sustainability standards become mere waste that no culinary professional will buy. Our role is great in not dealing with unreliable suppliers, which will support reliable suppliers, making them even more reliable, and encourage others to become reliable in order to promote the popularity of their goods. Our role is to educate and teach others who are not professional cooks, including women, students, professors, doctors, engineers, truck drivers, and all other segments of society, about the necessity of dealing with sustainability standards in our homes and workplaces, and that their small steps on the path to sustainability make our steps much larger to reach a food-safe planet. Training beginners in restaurants and cooking schools on how to deal with food sources, not to waste, to benefit from all parts, to invent new recipes from parts that were turning into waste, and to be creative in their use. Our role is important in changing the culture of customers in our restaurants and shifting their attention towards healthier dishes that rely on plants as an essential ingredient. Changing the culture of customers with the quantities allocated to each dish and the size of the portion. We can limit the violations that occur on seafood and other foods by boycotting those who violate their fishing rights during their reproductive times, not purchasing species that are on the verge of extinction, and not encouraging their actions for the purpose of financial gain. The honor of wearing the white jacket makes our role and responsibility great towards feeding the planet.”
What’s your vision for the next generation of culinary professionals who are passionate about sustainability? How do you hope they will influence the industry and the world at large?
“Through the sustainability lessons I provided to more than 1,000 students, and more to come, I instilled in them a sense of responsibility towards our planet and its future. We will have an educated generation that realizes the importance of its personal role in protecting food security, and they have become fully aware that every person has great importance in what he does and that in the end we will have a huge number of small steps that they have taken to constitute an influential factor in the food industry in the right direction and to protect our resources and our planet. I taught them that they are not just chefs who make one or a hundred dishes, but that they are now responsible for the future of food and for the safety and health of their customers, and are responsible for preserving the quantity of food through their careful handling of waste and achieving zero waste. My students learned that the culinary profession is now no less important than the medical profession, or the engineering profession, or any other influential profession, and that they have an important and influential role in shaping the future of the planet and the future of future generations. They feel proud as they work and are committed to not wasting food and are proud to tell me their stories in applying the sustainability standards that I taught them. We will have a generation that we can be proud of, and they will have a very big role in putting things back on track in the field of food sources and the environment.”
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.
The Like A Chef program, a Feed the Planet initiative driven by Worldchefs, Electrolux Food Foundation, and AIESEC, hosted a graduation ceremony for its first wave of students in Stockholm.
Graduates received comprehensive culinary education, encompassing cooking techniques and strategies for reducing food waste, to help them identify suitable employment
The unique Like a Chef initiative was launched in 2017 with a goal to educate and train 3,000 people worldwide by 2030. Learn more about Feed the Planet programs including Like A Chef at feedtheplanet.worldchefs.org.
Paris, 13 October 2023 – In a ceremony held this past September, the ‘Like A Chef’ program in Stockholm celebrated the graduation of its first cohort of students, marking a significant milestone in their employment journey. The event marked a heartwarming celebration of each student’s success in finishing the life-altering culinary training program.
Supported by Feed the Planet partners, Worldchefs and the Electrolux Food Foundation, and in collaboration with Svenska Kockars Förening, Sodexo, Stockholms Stad, and Arbetsförmedlingen, the Like a Chef employment training program in Stockholm has successfully trained and empowered new generation of kitchen professionals.
Stockholms Stad and Arbetsförmedlingen selected nine participants marginalized communities grappling with unemployment, including immigrants and young residents of city suburbs, to partake in the Like A Chef training program held in Stockholm, Sweden. Led by professional chefs from Worldchefs’ National Association member Svenska Kockars Förening, the curriculum encompassed cooking techniques and food waste reduction strategies with a sustainability focus.
Over the course of a 120-hour culinary training program, students gained culinary expertise, enabling them to identify viable employment opportunities and achieve financial stability. Six of the graduates have already secured unique internship opportunities at Sodexo’s Stockholm restaurants and Clarion Hotel Stockholm, contributing to the sustainability efforts in the hospitality industry.
“The Like a Chef program is training the next generation of kitchen professionals that will help shape the industry on a new basis, where food and its impact on the planet are taking the center stage,” says Cosimo Scarano, Head of the Electrolux Food Foundation.
Like a Chef was launched in late 2017 with a goal to educate and train 3000 people worldwide by 2030. Founded and driven by Worldchefs together with Electrolux Food Foundation, the Like a Chef program is an employment training initiative that provides professional culinary skills to underprivileged individuals. The program emphasizes sustainable cooking methods with a zero-waste approach.
Adapted to each community it serves, the program empowers various groups in need, including refugees, single parents, cancer survivors, and orphaned teenagers, to provide for themselves and their families. With over 1000 graduates, there have been eight training centers around the world in Brazil, Poland, Egypt, Sweden, St. Lucia, Russia, and Ukraine.
“This project is really tailored to the needs of local communities. Together with our partner Worldchefs, Electrolux Food Foundation really wanted to give back to local communities and that’s the purpose and the secret of the success of this initiative,” said Cosimo Scarano, Head of Electrolux Food Foundation. “We are very honored to see the recognition coming for this program and are every day more and more convinced of its potential in changing people’s lives. Thanks to my team and to everyone who contributes daily to Like a Chef implementation and success.”
Take action
The Like a Chef program 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 program participants, local partners, sponsors, and volunteer chefs who contribute to the life-changing success of Like a Chef and all Feed the Planet initiatives. It is the dedication of Worldchefs’ global community that fosters resilience and solidarity in the industry and beyond.
“It’s an incredible honor to have been able to help change the lives of over 1000 people through the Like a Chef program, and the only way this is possible is through the diverse partnership of Worldchefs, Electrolux Food Foundation, and AIESEC, which together forms the backbone of Feed the Planet,” says Feed the Planet Chairman, Chris Koetke. “We look forward to expanding our program and reaching more lives in the years to come.”
Read more in the latest issue of Worldchefs Magazine
Head to page 47 in Issue 29 to read more about how the Like a Chef program is changing lives.
From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Worldchefs Magazine is your guide to staying at the forefront of the culinary profession.
Championing Sustainability in the Culinary World: An Interview with Chef Montaser Masoud
In a candid conversation, Chef Montaser Masoud reveals his remarkable journey in promoting sustainability among culinary professionals, his passion for preserving human health, and his dreams for a more sustainable culinary industry.
The culinary landscape is evolving, and at its forefront stands Chef Montaser Masoud, a culinary visionary with an unwavering commitment to sustainability and cultivating a new generation of eco-conscious culinary professionals. We had the privilege of sitting down with Chef Montaser Masoud to discuss his involvement in the Sustainability Education for Culinary Professionals program, his experiences training chefs, and his vision for the future of sustainability in the culinary world.
When did you get involved with the Sustainability Education for Culinary Professionals program?
“In 2019, I embarked on my journey in sustainability education by receiving training from the World Association of Chefs Societies. I was among the first group of trainees, and in 2020, I became a certified trainer, specializing in teaching sustainability to culinary professionals as part of the “Train the Trainers’ program.”
How many students have you trained so far?
“My involvement in sustainability education has been profoundly transformative. I’ve had the privilege of training 1,895 chefs across diverse regions, including Egypt, Jordan, Saudi Arabia, Iraq, Syria, Kuwait, Qatar, UAE, Oman, Tunisia, Algeria, Morocco, Germany, and Turkey.”
Chef Montaser Masoud, featured center, with students of the Sustainability Education for Culinary Professionals course
Why cooking? What drove you to the kitchen to begin with?
“Cooking, for me, represents a beautiful realm filled with creativity and a deep sense of responsibility for ensuring people’s safety from contaminated food. Over time, I realized the paramount importance of sustainability. In the past, discussions around food primarily focused on ingredients and cleanliness but rarely touched on food sources, environmental harmony, or sustainability. My passion for this field grew as I delved deeper into the intricacies of sustainability. I explored costing, calculations, and the ever-evolving landscape of food. Throughout my 36-year journey in the hotel industry, I witnessed the emergence of new products promoting vegetarianism and alternative ingredients. This journey led me to create unique sustainable ingredients, including plant-based alternatives, which gained recognition among my peers. The concept of sustainability later crystallized my purpose, connecting it with energy efficiency and responsible sourcing of ingredients, leading to reduced waste and resource conservation. My dedication to the kitchen extends beyond just cooking; it revolves around safeguarding human health. I firmly believe that honesty is the cornerstone of the chef-customer relationship, especially when dealing with allergies or dietary restrictions. The kitchen has evolved into a discipline that combines chemistry, physics, and medicine, offering a holistic approach to food preparation and consumption.”
“Throughout my career, I consistently explored methods to minimize food waste. I became dedicated to reducing waste and preserving valuable resources. I researched equipment that could facilitate the decomposition of food waste, turning it into animal feed, soil enrichment, or nourishment for small-scale farms. My experiences in sustainable practices extended to villages near hotels, where I initiated initiatives to transform food waste into sustainable animal feed and natural fertilizers. Collaborating with friends in Tunisia and Morocco, we successfully dried kosher food items and vegetables, ground them, and repurposed them for agricultural use. These practices have yielded positive results and were presented in reports with accompanying visuals.”
What advice would you give to people who are interested in teaching others?
“Sharing insights as an educator, I offer valuable advice to those interested in teaching and mentoring in the culinary profession or sustainability-related fields. First, I encourage educators to introduce unexpected elements in their teaching methods. Expose students to thought-provoking documentaries like ‘Garbage Village,’ ‘Some Seas,’ and ‘Some Contaminated Food.’ Such content can help direct their attention towards sustainability. Additionally, incorporating humor through funny videos can enhance the learning experience. When explaining sustainability concepts, it’s crucial to remain adaptable and acknowledge that awareness and understanding may vary among students. To avoid repeating past mistakes and to adapt to evolving circumstances, students should be equipped with the tools of experiential learning. Not all experiences hold the same educational weight; some offer profound lessons in sustainability, while others provide smaller insights. It’s essential to recognize that isolation and detachment from diverse experiences hinder learning from past experiences.”
What sets this sustainability curriculum apart from others?
“Sustainability is a profound concept that has taken center stage in the 21st century. It plays a critical role in preserving our resources in a world abundant with riches. While we can imagine a future where some resources, such as water, energy, fish populations, lakes, and even rainfall, might become scarce, sustainability serves as our safeguard. The key lies in preserving these resources not only in our kitchens but also in our professional lives and homes. Those who embark on a journey of sustainability become well-versed in its many facets. The field of energy has evolved into a complex landscape, with several countries embracing clean energy practices to secure their futures. The creation of artificial lakes, for instance, acknowledges the potential depletion of natural fish populations. Sustainable practices include plant-based alternatives to animal protein, emphasizing the responsible utilization of grains and vegetables. This movement resonates with the new generation.”
Students in Palestine
How do you think the culinary industry is different today from when you started?
“It’s essential to recognize that the culinary industry has undergone significant transformations since my journey began 36 years ago. In the past, obtaining quality ingredients often involved intricate exchanges of information, recipes, or handwritten notes between chefs. Ingredients were not as readily available as they are today through online channels. However, the true transformation occurred with the advent of sustainability. This era, as I like to call it, revolutionized the world by instilling sustainable practices. Subsequently, we’ve entered a new era of growth, guided by the principles of sustainability. Sustainability now resides at the core of our dreams and actions, encompassing fields like artificial intelligence. Innovations such as plant-based meats produced through artificial intelligence, offering pure protein from vegetarian sources, have gained prominence. This concept is gaining traction in the Middle East and Europe, aligning with the United Nations’ visions for 2030 and 2050.”
How did joining the Feed the Planet training program help you with your career?
“My journey through the Feed the Planet training program was a transformative experience, expanding my dedication to sustainability. It broadened my perspective, leading me to consistently question the sustainability of various aspects of life. This transformation manifested in a simple yet profound question: ‘Are you a sustainable person?’ My career thrived as I became a role model, notably for my involvement as a trainer in sustainability for culinary professionals in the Arab world. We initiated efforts to educate chefs about the significance of sustainability and its application in their careers. This endeavor ignited a spark among people, prompting them to implement sustainability practices independently, a fact for which I extend gratitude to Worldchefs.”
What’s a memorable success story or transformation you’ve witnessed in one of your students through the Sustainability Education for Culinary Professionals program?
“Teaching sustainability in the Arab world came with its unique set of challenges, as many people had heard the term but did not fully grasp its meaning. It was a fulfilling endeavor to be part of a movement to teach these chefs what sustainability truly meant and how to integrate it into their professional lives. The most significant success story I’ve witnessed is the growing awareness of sustainability among chefs and their dedication to incorporating sustainable practices into various aspects of their lives. This achievement is a testament to the effectiveness of the education we provided through the program.”
In your view, what role can culinary professionals play in addressing global sustainability challenges, and what excites you about the future of sustainability in the culinary world?
“The role of culinary professionals in addressing global sustainability challenges is of paramount importance. We must take the initiative to train chefs on the ground to realize the dream of sustainability in the Arab world. This undertaking should encompass various forms of education, including film screenings and hands-on training in open symposiums over four to five days. My commitment to sustainability education extends to creating specialized courses in culinary schools, equipping future chefs with the knowledge and skills needed to implement sustainable practices. It’s my hope that all individuals, not just chefs, in the Arab world investigate and understand sustainability’s meaning to ensure a future where food, energy, fish populations, water resources, and more continue to thrive. We must remain steadfast in our quest to preserve these resources and promote a sustainable future. The journey of sustainability begins with us, and together we can drive positive change.”
What’s your vision for the next generation of culinary professionals who are passionate about sustainability? How do you hope they will influence the industry and the world at large?
“I am enthusiastic about teaching the next generation of chefs, instilling in them the significance of sustainability in the culinary world. My goal is to empower these young individuals to champion the cause of sustainability, not just within the culinary industry but also in the broader world. Through my writing, which spans Arabic, English, and French, I aim to reach chefs across different regions, fostering a shared understanding of sustainability. As a bridge between diverse culinary communities, I always make myself available to explain the intricacies of sustainability to those who seek knowledge. By engaging with this new generation, answering their questions, and providing valuable insights, I hope to create a community of sustainability advocates who can transform the culinary industry and beyond, aligning with the United Nations’ vision for a sustainable future by 2030 and 2050.”
Chef Montaser Masoud, featured centerand sitting, with students of the Sustainability Education for Culinary Professionals course
Chef Montaser Masoud’s journey is a testament to the transformative power of sustainability education. His dedication to preserving human health and promoting sustainable practices is a beacon of hope for the culinary world and the global community at large. With visionary educators like Chef Montaser Masoud leading the way, the future of sustainability in the culinary industry is indeed promising.
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.
October 16th is World Food Day. It’s a day for reflection, for action, and also for celebration. A year ago we asked you to join us and chefs around the globe in a movement towards more equitable and sustainable food systems. We gave you the tools, and our community made a remarkable impact. To date:
Worldchefs Sustainability Education for Culinary Professionals program, available in 8 languages on the free Worldchefs Academy platform, has prepared 146 trainers from 130 culinary institutions in 55 countries and reached nearly 11,000 graduates.
The award-winning Like a Chef culinary employment program has changed the lives of more than 1,176 people, providing career training and support in 10 training centres around the world.
The award-winning Food Heroes Challenge has educated over 116,000 kids about sustainable and healthy eating habits with a fun and interactive toolkit.
Our webcast, Sustainability Around the World, has interviewed experts in 31 episodes, making the big conversations in food systems easy to digest for more than 700,000viewers.
The Feed the Planet partnership, with our amazing team at Worldchefs, Electrolux Food Foundation, and AIESEC, has brought inspiration to kitchens everywhere, with an international community of viewers numbering over 160 million. We’re happy you’re one of them.
What better way to celebrate than through food? Visit Replate to find inspiration for a new sustainable recipe, and be sure to #showusyourplate!
Food Heroes Wins NORNS Awards Sustainability Education Program 2023
Food Heroes, a Feed the Planet initiative driven by Worldchefs, Electrolux Food Foundation, and AIESEC, has won the NORNS Awards Marketing & Creative – Sustainability Education Program 2023.
The NORNS Awards celebrate excellence and innovation worldwide by spotlighting professionals and organizations who, through hard work, collaboration, knowledge, and creativity, achieve results worthy of recognition.
Food Heroes was developed as part of UNICEF’s World’s Largest Lesson. The interactive workshop has inspired more than 130,000 children all over the world to develop healthier eating habits. Learn more about Feed the Planet programs including Food Heroes at feedtheplanet.worldchefs.org.
Paris, 13 July 2023 – The World Association of Chefs’ Societies (Worldchefs), together with Feed the Planet partners Electrolux Food Foundation, accepted the NORNS Awards Marketing & Creative – Sustainability Education Program 2023 for the Food Heroes program’s remarkable contributions to “transforming the landscape of food sustainability and accessibility”.
“It is with great pleasure and a deep sense of admiration that we present this well-deserved recognition,” said NORNS Awards co-founder, Elisa Mattos. “We want to recognize all these professionals who have demonstrated exceptional dedication, creativity, and passion in their respective fields, contributing significantly to building a more equitable and nourishing world, and remind of our collective responsibility to create a more sustainable and equitable food system. Let their achievements serve as a call to action, inspiring each one of us to become agents of change in our own communities.”
Developed as part of UNICEF’s World’s Largest Lesson, Food Heroes has inspired more than 130,000 children all over the world to develop healthier eating habits toward the UN Sustainable Development Goals. Delivered in more than 30 countries by Worldchefs’ members and Feed the Planet partners Electrolux Food Foundation and AIESEC, the interactive workshop gives kids the superpowers they need to make better everyday food choices to contribute toward a healthier planet.
The open-source Food Heroes toolkit, available in English, Swedish, Romanian, Portuguese, Polish, Hungarian, Spanish, Italian, Ukrainian, and Traditional Chinese, can be used by anyone—from parents and teachers to professional chefs—to raise awareness of the relationship between food and planetary health.
“We are so proud to receive the NORNS Sustainable Education award and for the chance to celebrate all our Food Heroes around the globe,” says Worldchefs President, Thomas A. Gugler. “Feed the Planet initiatives are making a global impact thanks to the dedication and hard work of the Worldchefs’ community, inspiring action in and out of the kitchen. It is so important that we continue our efforts to help youth and families navigate key issues of our time, and we believe in the ‘The Power of the White Jacket’ for chefs to help build a better future.”
“We did it, together,” said Cosimo Scarano, Head of Electrolux Food Foundation. “To know that the judges recognized Food Heroes in the fight against food insecurity, while promoting sustainable food practices and empowering communities fills me with a sense of purpose and heartfelt gratitude to our colleagues, partners, local communities, and educators, as we work together to build a more equitable and nourishing world. Mostly, it reminds me that even small actions make a big difference and that together, we can do so much.”
Become a Food Hero
Food Heroes provides toolkits, quizzes, and resources, along with fun visual assets developed by EY Doberman, to facilitate workshops that bring a sense of joy to discovering new ways of looking at food with engaging exercises, lots of laughter, and knowledge that lasts a lifetime.
Get all tools to run a Food Heroes workshop, available in English, Swedish, Romanian, Portuguese, Polish, Hungarian, Spanish, Italian, Ukrainian, and Traditional Chinese. Click the button below to download the latest version of the Food Heroes PowerPoint slide deck and the toolkit.
Food Heroes 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 program participants, local partners, and sponsors who contribute to all Feed the Planet initiatives.
“Our amazing Food Heroes partnership has reached over 100,000 kids, with so many professional chefs active in countries around the globe,” says Ragnar Fridriksson, Worldchefs Managing Director. “Together we are working to empower and educate the next generation about healthy, nutritious food, which is so important to us.”
Read more in the latest issue of Worldchefs Magazine
Head to page 45 in Issue 29 to read more about how Feed the Planet programs are making an impact around the globe.
From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Worldchefs Magazine is your guide to staying at the forefront of the culinary profession.
Like a Chef Program Wins ESAE Diversity, Equity & Inclusion Award
The Like a Chef program, a Feed the Planet initiative driven by Worldchefs, Electrolux Food Foundation, and AIESEC, has won the 2023 ESAE Association Diversity, Equity & Inclusion Award.
The European Society of Association Executives (ESAE) is the leading voice of senior-level managers in Europe. The ESAE Association Awards recognize exceptional achievements by Association members.
Like a Chef was launched in 2017 with a goal to educate and train 3000 people worldwide by 2030, and has reached over 1000 individuals with life-changing culinary training and career guidance. Learn more about Feed the Planet programs including Like A Chef at feedtheplanet.worldchefs.org.
Paris, 29 June 2023 – The World Association of Chefs’ Societies (Worldchefs), together with Feed the Planet partners Electrolux Food Foundation, accepted the 2023 ESAE Diversity, Equity & Inclusion (DEI) Award for the remarkable impact of the Like a Chef employment training program.
The European Society of Association Executives (ESAE) is the leading organization for senior-level managers in Europe. Bringing together association leaders, ESAE facilitates the exchange of best practices among professional peers. The ESAE Association Awards were held on 15 June 2023 in Brussels, recognizing exceptional achievements by Association members.
Linh To and Cosimo Scarano accept the DEI Award celebrating the Like a Chef initiative.
“I am proud and happy having chaired the first-ever ESAE association awards. They recognize the achievements of association professionals by their peers, independently from any industrial or commercial interest,” said Mohamed Mezghani, the ESAE Board Member who initiated and led the Awards. “This inaugural edition rewarded projects and initiatives of high quality which will certainly inspire trade associations as well as professional societies. It’s this spirit of innovation and sharing that drives ESAE and its members.”
Jury member Frederic Hoffman presented the Award with Solange Cleutjens, who represented I am Amsterdam, to key representatives from Worldchefs and Electrolux Food Foundation.
“We are honored to receive the 2023 ESAE Diversity, Equity & Inclusion Award for our Like a Chef employment training program. This recognition underscores the global impact and commitment of Worldchefs, Electrolux Food Foundation, and all our dedicated partners, as we celebrate the success of Like a Chef in empowering underprivileged individuals with professional skills and sustainable cooking methods,” says Worldchefs President, Thomas A. Gugler. “We express our deepest appreciation to the Worldchefs community all around the world, whose unwavering efforts fuel our Feed the Planet initiatives and share ‘The Power of the White Jacket’ through professional culinary expertise and conscious cooking practices across the globe.”
Impacting Communities
Like a Chef was launched in late 2017 with a goal to educate and train 3000 people worldwide by 2030. Founded and driven by Worldchefs together with Electrolux Food Foundation, the Like a Chef program is an employment training initiative that provides professional culinary skills to underprivileged individuals. The program emphasizes sustainable cooking methods with a zero-waste approach.
Adapted to each community it serves, the program empowers various groups in need, including refugees, single parents, cancer survivors, and orphaned teenagers, to provide for themselves and their families. With over 1000 graduates, there have been eight training centers around the world in Brazil, Poland, Egypt, Sweden, St. Lucia, Russia, and Ukraine.
“This project is really tailored to the needs of local communities. Together with our partner Worldchefs, Electrolux Food Foundation really wanted to give back to local communities and that’s the purpose and the secret of the success of this initiative,” said Cosimo Scarano, Head of Electrolux Food Foundation. “We are very honored to see the recognition coming for this program and are every day more and more convinced of its potential in changing people’s lives. Thanks to my team and to everyone who contributes daily to Like a Chef implementation and success.”
About the ESAE Awards
2023 marked the inaugural year of the ESAE Association Awards. The ESAE Association Awards identify projects that can be an inspiration for the greater professional community. Highlighting team members who usually stay out of the spotlight, the main goal is to learn from best practices and transferable knowledge. The ‘DEI Award’ celebrates projects built around the principles of Diversity, Equity, and Inclusion.
“Our idea is really to share what we know best—how to cook—with people we need, and then to help them to find a job in a professional kitchen. It is an industry that is always looking for new employees, and then we also have people who are looking for opportunities to change their lives,” says Linh To, Worldchefs’ Event and Project Manager. “It’s been six years and we have managed to reach 1000 people. It’s a big achievement and we are very, very grateful to receive this commendation.”
Take action
The Like a Chef program 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 program participants, local partners, sponsors, and volunteer chefs who contribute to the life-changing success of Like a Chef and all Feed the Planet initiatives. It is the dedication of Worldchefs’ global community that fosters resilience and solidarity in the industry and beyond.
“It’s an incredible honor to have been able to help change the lives of over 1000 people through the Like a Chef program, and the only way this is possible is through the diverse partnership of Worldchefs, Electrolux Food Foundation, and AIESEC, which together forms the backbone of Feed the Planet,” says Feed the Planet Chairman, Chris Koetke. “We look forward to expanding our program and reaching more lives in the years to come.”
Read more in the latest issue of Worldchefs Magazine
Head to page 47 in Issue 29 to read more about how the Like a Chef program is changing lives.
From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Worldchefs Magazine is your guide to staying at the forefront of the culinary profession.
Sustainability Education for Culinary Professionals Celebrates 10,000 Graduates
Sustainability Education for Culinary Professionals, a Feed the Planet initiative, has reached 10,000 graduates. The free curriculum and online course helps learners deepen their knowledge of sustainable culinary methods and key topics in food systems.
Culinary schools, national chef associations, and training institutions around the globe deliver the program through a network of dedicated Approved Trainers. The e-learning version, launched in 2022, is also available on Worldchefs Academy (www.worldchefsacademy.com). Graduates receive a Worldchefs certificate and digital badge to market their skills.
Learn more about Feed the Planet programs including Sustainability Education for Culinary Professionals at feedtheplanet.worldchefs.org.
Paris, 26 June 2023 – Sustainability Education for Culinary Professionals, a World Association of Chefs’ Societies’ (Worldchefs) Feed the Planet initiative, has reached 10,000 graduates.
The free Sustainability Education for Culinary Professionals course teaches chefs how to think and act sustainably. Available in two formats, the certificate program provides an opportunity for culinary professionals to explore key themes in food systems through a trainer-led course or through self-paced online learning.
The curriculum includes eight lessons to help learners engage with and deepen their knowledge of sustainable culinary theory and methods. Modules include the Big Picture, Agriculture, Animal Husbandry, Seafood, Energy, Water, Waste Management, and Sustainable Nutrition.
Learners can access Sustainability Education for Culinary Professionals through Worldchefs Academy and build skills through the web-based platform or via the mobile app offering an offline study mode.
Culinary schools, national chef associations, and training institutions around the globe deliver the program through a network of dedicated Approved Trainers, with access to detailed lesson plans including presentations, instructor notes, quizzes, activity ideas, localization tips, and assessments. Globally relevant, the trainer-led curriculum is available in English, Spanish, Portuguese, German, and French. The online version is available in English with additional languages to follow.
Upon completion of the course, participants are equipped with the theory required to complete an assessment and receive a Worldchefs certificate and digital credential in the form of a digital badge – an important way to make skills visible when seeking employment in professional kitchens or demonstrating their commitment to the sustainability movement.
“We are so proud of the more than 10,000 Sustainability Education for Culinary Professionals graduates and what this milestone means for the movement,” says Ragnar Fridriksson, Worldchefs Managing Director. “We at Worldchefs set out to help empower culinary professionals to harness ‘the power of the white jacket’ and take on their responsibility to share healthy and sustainable habits with the many people they feed. As the number of graduates continues to grow, we hold tremendous gratitude to our global community and partners whose participation and support make all of this possible.”
A global community of action
Hear directly from Sustainability Education’s Approved Trainers and alumni how the course has helped to inform and activate culinary professionals around the world to build a better food future.
Valeria Hernandez
Corporate Executive Chef at Griffith Foods, Central America and the Caribbean
Environmental sustainability education has always been one of the most important topics for me as a chef since I come from a country in which we are very concerned about the environment. I always thought that we needed a massive effort to generate significant action, but after looking at Feed the Planet’s information, I realized that change can be created in small actions and that the power of a white jacket can change the world.
Soon Pau Voon
Teaching Fellow at Sunway University, Malaysia
Very interesting curriculum! The course provides an opportunity for students to explore a path away from traditional teaching and learning method. They are now more aware of the big word – Sustainability, and hopefully, they will use this knowledge in their future careers.
Mark serice
Vice President of Global Culinary at Griffith Foods
As chefs who fundamentally depend on the earth for inspiration and creativity, we are ethically bound to preserve those gifts through knowledge, understanding, and stewardship. The sustainability course from the Worldchefs is the first step for our global guild in moving forward to make a difference. We now have another opportunity to scale positive impact by working together globally.
Bongani Baloyi
Sous Chef at The Blue Train, South Africa
Today’s session was talking to me as an individual; it relates to me as a professional in my line of work. Really learned so much in terms of energy-saving measures, not only in my career space but also on a personal level, saving and using energy responsibly indeed plays a bigger role in our lives and sustainability. Change attitude and habits is a process I am beginning from this lesson going onwards, starting with changing myself first then automatically in the process of changing my team and colleagues.
Rochelle schaetz
Head of Marketing, Europe & Africa at Griffith Foods
As chefs, we often underestimate “the power of the white jacket” to influence the food choices consumers make. As custodians of the worlds’ food supply, we must lead by example, be responsible in our recommendations, menus, products, and in how we run our kitchens. The program reinforced the urgency of addressing the world’s food security challenges and the role we as chefs have to play.
Terry jenkinson
Head of Culinary Arts at Silver Spoon Hospitality Academy, Namibia
The sustainability course has proven to be very informative, especially as we here at Silver Spoon Hospitality Academy in Namibia have been active in creating an awareness of the importance of biodiversity, conserving natural resources, and making the most of products indigenous to our country. The students who participated in the curriculum have a better understanding of what we have been teaching as well as a newfound respect for ensuring long-term sustainability of our natural resources.
Amro fahed al yassin
Amro Fahed Al Yassin Vice President of the Emirates Culinary Guild and Worldchefs Academy Arabic Advisor
I’ve been watching Feed the Planet and sustainability programs. This is something that we are only in need of, it’s a must for each and every chef to do this. It’s a partnership in education. There is a lot of efforts from Worldchefs and you have the efforts from the restaurants to get people involved. They are caring about the education of their staff.
John carlo palacol
Faculty Member at LPU Laguna
Sustainability education is becoming increasingly important as we face environmental challenges such as climate change, resource depletion, and pollution. At Lyceum of the Philippines University (LPU) in Laguna, students are not only learning about sustainable practices, but they are also putting their knowledge into action through their participation in the Worldchefs Feed the Planet program.
The success of the Worldchefs program 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 themselves for careers in the food industry that are increasingly focused on sustainability.
The Feed the Planet program at LPU Laguna is an inspiring example of how sustainability education can lead to positive change. As we continue to face environmental challenges, sustainability education will become increasingly important in preparing the next generation to create a more sustainable future.
The e-learning version of Sustainability Education for Culinary Professionals was launched in 2022 on Worldchefs Academy, adding to the line-up of free courses available for chefs around the world and at any stage of their career. The online course was created by Worldchefs Feed the Planet initiative, powered by Electrolux Food Foundation and Custom Culinary, with the support of content advisors of culinary educators and experts around the globe.
Course Advisors
Title
Country
Anne McBride
Deputy Director of the Torribera Mediterranean Center (TMC)
Italy
Chris Koetke
Chairman of Worldchefs Feed the Planet & Sustainability Committee
USA
Clinton Monchuk
Executive Director of the Farm & Food Care Saskatchewan
Canada
Daniel Schweizer CEC, CCA, WCEC
Executive Chef at Goddard Catering Group, Vice President ACF Jamaica Chapter, and Member of Worldchefs Feed the Planet & Sustainability Committee
Jamaica
Jihan Sahawnih
Culinary Professor at the Royal Academy of Culinary Arts and Member of Worldchefs Feed the Planet & Sustainability Committee
Jordan
Jonathan Deutsch, Ph.D, CHE, CRC
Professor and Director at Drexel University
USA
Kelly Daynard
Executive Director of Farm & Food Care Ontario
Canada
Richard Young
Director of the Frontier Energy Food Service Technology Center Frontier Energy, Inc.
USA
Rodrigo Duarte-Casar, MSc
Lecturer at the School of Gastronomía Universidad Técnica de Manabí
Ecuador
Sheila A. Bowman
Seafood Watch Manager of Culinary Initiatives at the Monterey Bay Aquarium
USA
Shonah Chalmers CCC, BSc, WCCE
Culinary Professor at Humber College and Vice Chairwoman of Worldchefs Feed the Planet & Sustainability Committee
Canada
Terence Keith Jenkinson
Head of Culinary Arts at Silver Spoon Hospitality Academy
Namibia
Vincent Doumeizel
Vice President of Food Beverage and Sustainability for Lloyd’s Register Foundation
France
“For us at Worldchefs, it is important to give aspiring chefs the foundation for a proper learning system that is available to all,” says Worldchefs President Thomas Gugler. “On behalf of the Worldchefs Board of Directors, I would like to congratulate all the volunteers and our wondering sponsors who helped to bring this educational opportunity to chefs around the world. We are proud to provide the resources to help prepare our industry for a better future,” says Worldchefs President Thomas Gugler.
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.
Read more in the latest issue of Worldchefs Magazine
Head to page 47 in Issue 29 to read more about the impact of Sustainability Education for Culinary Professionals’ free curriculum.
From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Worldchefs Magazine is your guide to staying at the forefront of the culinary profession.
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.
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.
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
Feed the Planet partners Worldchefs and Electrolux Food Foundation have launched the Like a Chef employment training program in cooperation with Wahda Gedida Initiative, Baheya Hospital and the Egyptian Chefs Association.
20 women undergoing or recovering from cancer treatments are receiving culinary skills and job placement assistance to help them identify suitable employment and secure a source of income.
The unique Like a Chef initiative was launched in 2017 with a goal to educate and train 3,000 people worldwide by 2030. Learn more about Feed the Planet programs including Like A Chef at feedtheplanet.worldchefs.org.
Paris, 23 of March 2023 – Feed the Planet partners Worldchefs and Electrolux Food Foundation have launched the Like a Chef employment training program in cooperation with the Wahda Gedida Initiative, Baheya Hospital and the Egyptian Chefs Association (ECA). The five-week culinary training program trains and empowers women in Egypt with culinary skills that will help them identify suitable job opportunities and secure a source of income.
Baheya Hospital selected 20 women undergoing or recovering from cancer treatments to participate in the latest Like a Chef training in Cairo, Egypt. Professional chefs from Worldchefs’ National Association member ECA provide culinary training and assistance to program graduates to obtain jobs at a number of major restaurants and hotels.
“Our goal with the Like a Chef program was to develop women’s culinary skills by bringing in global expertise to help them secure promising job opportunities and sustainable income,” says Maissam Hannawi, Managing Director of Electrolux Egypt. “It was equally important for us to be part of this initiative because we are doing something special for these women who have faced health challenges. We are giving them back a sense of empowerment and belief in what they can accomplish. Because we believe in the principle of equal opportunities and the need to support women in all possible ways.”
Impacting Communities
The Feed the Planet partnership provides meaningful community initiatives that educate, empower and mobilize people in professional kitchens and at home to create real change. Developed by Electrolux Food Foundation, Worldchefs and local partners, the unique Like a Chef initiative equips underprivileged people with culinary workplace skills. Like a Chef is currently active in Brazil, Sweden, Poland and Egypt.
The Wahda Gedida initiative amplifies inspiring stories from women throughout the region, highlighting equality and empowerment issues aligned with Egypt’s Sustainable Development Plan 2030. Together with Baheya Hospital, a renowned hospital for the support, research and treatment of breast cancer, Like a Chef Egypt is making an impact for women in the local community.
Culinary Training
Divided into three waves of students, each wave of the Like a Chef Egypt program delivers five weeks of training to attendees. Participants learn how to prepare and cook local cuisine with a sustainable mindset to minimize food waste. At the end of the training, Electrolux Group employees teach additional business skills, including basic accounting, sales and marketing. Each day the women arrive ready to learn, with a sense of comradery building as they boil, whisk and steam their way through the lessons.
The Like a Chef initiative was launched in late 2017 with a goal to educate and train 3,000 people worldwide by 2030. The Cairo program is the latest development in Feed the Planet partner’ mission to achieve this goal. Providing more than cooking skills, Like a Chef graduates walk away with a renewed self of self-confidence and job assistance. Most importantly, they tie their apron with a new sense of empowerment.
“This experience meant so much to me,” says Dina Medhat, Like a Chef trainee from Baheya Foundation. “Going through cancer treatments wasn’t always easy. Sometimes you lose a little bit of yourself. This program gives back. Together, we become close like friends with a shared experience. And it gives us skills and self-confidence to know we can do so much.”
To learn more about Feed the Planet and the Like a Chef program, visit feedtheplanet.worldchefs.org. Visit Egypt Vision 2030 to read more about sustainable development and women empowerment programs in Egypt.
For more stories about the 1,000 lives changed by the Life a Chef initiative to date, click here.
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