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FeedThePlanet Worldchefs Academy

Sustainability Education for Culinary Professionals Celebrates 10,000 Graduates

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.

Chef John LPU Laguna
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.

Read more about Chef John and LPU Laguna’s sustainability program on page 45 of Worldchefs Magazine Issue 29.

Culinary Foundations

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 AdvisorsTitleCountry
Anne McBrideDeputy Director of the Torribera Mediterranean Center (TMC)Italy
Chris KoetkeChairman of Worldchefs Feed the Planet & Sustainability CommitteeUSA
Clinton MonchukExecutive Director of the Farm & Food Care SaskatchewanCanada
Daniel Schweizer CEC, CCA, WCECExecutive Chef at Goddard Catering Group, Vice President ACF Jamaica Chapter, and Member of Worldchefs Feed the Planet & Sustainability CommitteeJamaica
Jihan SahawnihCulinary Professor at the Royal Academy of Culinary Arts and Member of Worldchefs Feed the Planet & Sustainability CommitteeJordan
Jonathan Deutsch, Ph.D, CHE, CRCProfessor and Director at Drexel UniversityUSA
Kelly DaynardExecutive Director of Farm & Food Care OntarioCanada
Richard YoungDirector of the Frontier Energy Food Service Technology Center Frontier Energy, Inc.USA
Rodrigo Duarte-Casar, MScLecturer at the School of Gastronomía Universidad Técnica de ManabíEcuador
Sheila A. BowmanSeafood Watch Manager of Culinary Initiatives at the Monterey Bay AquariumUSA
Shonah Chalmers CCC, BSc, WCCE Culinary Professor at Humber College and Vice Chairwoman of Worldchefs Feed the Planet & Sustainability CommitteeCanada
Terence Keith JenkinsonHead of Culinary Arts at Silver Spoon Hospitality AcademyNamibia
Vincent DoumeizelVice President of Food Beverage and Sustainability for Lloyd’s Register FoundationFrance

“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.

To learn more about Feed the Planet, visit feedtheplanet.worldchefs.org.

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. 

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

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.

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FeedThePlanet

Like a Chef  Program Empowers Egyptian Women

Like a Chef Program Empowers Egyptian Women

  • 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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FeedThePlanet

Electrolux Food Foundation and Worldchefs Inspire Sustainable Cooking and Eating Through the Feed the Planet Partnership

Electrolux Food Foundation and Worldchefs Inspire Sustainable Cooking and Eating Through the Feed the Planet Partnership

  • Electrolux Food Foundation has renewed as a Worldchefs Platinum Partner.
  • A global founding partner of the Feed the Planet program, the independent, non-profit organization supports initiatives to inspire more sustainable food choices among consumers and professionals.
  • Since 2016, the philanthropic partnership has grown into a dynamic collaborative effort for inspiring social change and supporting communities in need around the world, with Feed the Planet celebrating its 10th anniversary in 2022 and remarkable achievements in key initiatives. 

Paris, 1 of March 2023 – Worldchefs is pleased to announce a renewed philanthropic partnership with Electrolux Food Foundation, an independent, non-profit organization established and funded by Electrolux Group. A global founding partner of the Feed the Planet program since 2016, Electrolux Food Foundation has a mission of promoting healthier and more sustainable food choices among consumers and professionals through a variety of community-driven and global education initiatives. Together, the Foundation, and Worldchefs continue to create local and global impact in professional kitchens and at home, with collaboration on community support and a focus on social responsibility at the center of the partnership.

Feed the Planet was founded by Worldchefs in 2012 to educate, empower, and mobilize a global network of culinary professionals and drive sustainable change. Committed to building a more equitable and sustainable food system, Worldchefs joined forces with Electrolux Food Foundation and AIESEC, the world’s largest youth-led organization, in 2016. Since that time, Feed the Planet has grown into a dynamic collaborative effort for inspiring social change and supporting people in need in communities around the world.

“Feeding the world’s growing population is one of the greatest challenges of our time,” says Cosimo Scarano, Head of Electrolux Food Foundation. “Our partnership with Worldchefs means we unite under a shared vision to inspire thousands across the globe to make sustainable food choices. We are grateful and proud of all we’ve accomplished together and look forward to continuing this important work.”

Celebrating remarkable achievements through key Feed the Planet initiatives, Worldchefs’ Feed the Planet partnership with Electrolux Food Foundation and AIESEC has created local and global impact through diverse projects across cultures and continents. 

Food Heroes, a fun educational program for kids, has inspired over 88,000 children in more than 30 countries. Developed as part of UNICEF’s World’s Largest Lesson, the interactive one-hour workshop teaches and inspires young people to make better everyday food choices to contribute toward a healthier planet. Designed for children ages seven to eleven, the engaging open-source Food Heroes toolkit is available in 11 languages to raise awareness of the relationship between food and the planet among families all around the world. The Feed the Planet partnership aims to teach thousands more each year to eat more sustainably.

More than 1000 people have been trained through Like a Chef, an employment training program that provides underprivileged people with culinary workplace skills with a focus on sustainable cooking. The 10-week course has the objective to train a new generation of kitchen professionals by providing an extensive overview of cooking techniques and highlighting the importance of sustainability in the culinary industry. The program also includes additional soft skill training to increase the student’s chance of finding a job. With eight active training centers around the world and four more locations in development, Like a Chef is changing lives, helping individuals to build a new career path.

Over 9000 graduates have completed the Sustainability Education for Culinary Professionals curriculum, an innovative free course designed to teach chefs how to think and act sustainably. Available on Worldchefs Academy and delivered in culinary schools and training centers, the course is available in English, French, German, Spanish, Portuguese, and Arabic. Graduates earn a Worldchefs digital badge and certificate to show employers their commitment to professional growth and a more efficient kitchen. The program has also provided special leadership training to 84 Sustainability Education Trainers in over 80 countries. The partnership plans to train 5000 more students this year. 

Over 150 million viewers have explored diverse topics in sustainability and learned tools to apply sustainable thinking to their work in the food and beverage sector through Feed the Planet’s webcast series, Sustainability Around the World. Each episode shares stories of culinary professionals on their journey toward a more conscious kitchen. Replate.com, an online space that encourages more sustainable food habits, was also created by Electrolux Food Foundation, Worldchefs, and AIESEC to help fulfill Feed the Planet’s purpose of inspiring sustainable cooking and eating habits.  The online space features stats, stories, hacks, instructive cooking videos and recipes as well as five hands-on-tips that answer the question: ‘So, what can I do?’ – to eat more sustainably.

“Electrolux Food Foundation has provided Worldchefs with tremendous support, as well as a wonderful extension of the Worldchefs team. We are joined by inspiration, ambition, and a vision for a better future,” says Ragnar Fridricksson, Worldchefs Managing Director. “When I see what we have achieved since our first meeting with the Foundation, it is tremendous. It is with great pride that we continue this partnership and collaborate toward our shared mission.” 

Feed the Planet celebrated its 10th anniversary in 2022–a decade of empowering better cooking and eating habits through awareness and advocacy. The long-term target is based on Agenda 2030’s Sustainable Development Goal 12: Sustainable Production and Consumption, and Goal 17: Partnerships for the Goals in order to contribute to sustainable cooking and eating habits around the world.

Learn more and get involved in Feed the Planet projects at www.feedtheplanet.worldchefs.org. To hear more on Feed the Planet’s history and future, Episode 24 of the Sustainability Around the World webcast is available here and revisits the partnerships’ journey, key learnings, and next actions toward a food-secure future.

Visit the Electrolux Food Foundation website here and explore Replate at replate.com.


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FeedThePlanet

A Challenge to All Chefs on World Food Day

A Challenge to All Chefs on World Food Day

16 of October 2022 – Every year, one third of all the food produced on our planet is wasted while 1 billion people go undernourished and another 1 billion go hungry. You’ve probably already heard many other scary statistics on how much water, energy, and land resources are used in producing our food, and how damaging this can be for our planet and climate. But simply imagine accepting a delivery in your kitchen, tossing 1/3 of it right into the trash, and leaving your customers unfed. We would never accept that in our kitchens, so why do we accept it in our food systems? 

On this World Food Day, we challenge you to be a part of the movement towards more equitable, sustainable food systems. There are so many ways to get involved:

  • Earn a digital badge in sustainable foodservice practices with Worldchefs free Sustainability Education for Culinary Professionals course, now available on the Worldchefs Academy platform www.worldchefsacademy.com;
  • Dive deeper into topics that matter most to you and learn from culinary professionals who are also on their journey toward a more conscious kitchen by checking out episodes of our Feed the Planet webcast, Sustainability Around the World;
  • Download this year’s International Chefs Day toolkit to get ready to teach kids about healthy and sustainable eating habits on 20th October;
  • Or even just spend some time today learning about the history of where you live, the traditional crops, where your ingredients are coming from, and finding some regional farmers you can work with to source locally for your kitchen.

We know chefs have many pressures on them, but we’re still asking you to do more. It’s so important to take action in whatever way you can. Things are shifting, and we can see this becoming more and more important in chefs lives. That is why we’re always working on new resources so that chefs can incorporate sustainability into life-long learning and self-development. 

Can you feel the momentum? Together, we can drive change in kitchens across the globe, change the course for the future, and use the power of the white jacket to help change the world.

From our kitchen to yours,

Thomas A. Gugler, Worldchefs President
Chris Koetke, Worldchefs Feed the Planet Chairman
Ragnar Fridriksson, Worldchefs Managing Director

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Press Releases FeedThePlanet

Worldchefs Academy Launches Free E-Learning Sustainability Education for Culinary Professionals Course

  • Worldchefs Academy (www.worldchefsacademy.com) has expanded their course offerings, adding Sustainability Education for Culinary Professionals to the line-up of free courses available for chefs around the world and at any stage of their career.
  • The e-learning version of Sustainability Education for Culinary Professionals was created by Worldchefs Feed the Planet initiative, powered by Electrolux Food Foundation and Custom Culinary, and includes eight lessons to help learners deepen their knowledge of sustainable culinary methods.
  • Graduates receive a Worldchefs certificate and digital credential in the form of a digital badge, an important way to make skills visible whenseeking employment in professional kitchens or demonstrating commitment to the sustainability movement.

Paris, 13 of July 2022 – Worldchefs Academy has expanded their course offerings, adding Sustainability Education for Culinary Professionals to the line-up of free courses available for chefs around the world and at any stage of their career. The online course includes eight lessons to help learners engage with key themes and deepen their knowledge of sustainable culinary methods.

The e-learning version of Sustainability Education for Culinary Professionals 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 AdvisorsTitleCountry
Anne McBrideDeputy Director of the Torribera Mediterranean Center (TMC)Italy
Chris KoetkeChairman of Worldchefs Feed the Planet & Sustainability CommitteeUSA
Clinton MonchukExecutive Director of the Farm & Food Care SaskatchewanCanada
Daniel Schweizer CEC, CCA, WCECExecutive Chef at Goddard Catering Group, Vice President ACF Jamaica Chapter, and Member of Worldchefs Feed the Planet & Sustainability CommitteeJamaica
Jihan SahawnihCulinary Professor at the Royal Academy of Culinary Arts and Member of Worldchefs Feed the Planet & Sustainability CommitteeJordan
Jonathan Deutsch, Ph.D, CHE, CRCProfessor and Director at Drexel UniversityUSA
Kelly DaynardExecutive Director of Farm & Food Care OntarioCanada
Richard YoungDirector of the Frontier Energy Food Service Technology Center Frontier Energy, Inc.USA
Rodrigo Duarte-Casar, MScLecturer at the School of Gastronomía Universidad Técnica de ManabíEcuador
Sheila A. BowmanSeafood Watch Manager of Culinary Initiatives at the Monterey Bay AquariumUSA
Shonah Chalmers CCC, BSc, WCCE Culinary Professor at Humber College and Vice Chairwoman of Worldchefs Feed the Planet & Sustainability CommitteeCanada
Terence Keith JenkinsonHead of Culinary Arts at Silver Spoon Hospitality AcademyNamibia
Vincent DoumeizelVice President of Food Beverage and Sustainability for Lloyd’s Register FoundationFrance

The curriculum teaches chefs how to think and act sustainably, with modules on the Big Picture, Agriculture, Animal Husbandry, Seafood, Energy, Water, Waste Management, and Sustainable Nutrition. Upon completion of the course, participants are equipped with the theory required to complete an online 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 commitment to the sustainability movement.

“Whether you are learning the basics needed to start a career in culinary arts or expanding your knowledge on sustainability, Worldchefs Academy provides important tools for career development,” says Ragnar Fridriksson, Worldchefs Managing Director. “Beyond skills, the Sustainability Education for Culinary Professionals course empowers chefs to take action for people and planet, helping chefs 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.”

Ingrid Mellstig, Head of Electrolux Food Foundation, says “we can all learn to make informed decisions about what to cook and eat. It is extra cool when knowledgable chefs lead the way to sustainable food habits. As a Feed the Planet partner, we are very proud of this initiative.”

Worldchefs Academy launched the flagship Pre-Commis Chef Training Program and mobile app in 2018 with the support of Nestlé Professional and the Pro Gastronomia Foundation. Offering culinary education for aspiring chefs that may not have the means, mobility, or flexibility to attend full-time culinary school, the Pre-Commis Chef course is designed to prepare students for their first job in professional kitchen. The program also links to Worldchefs Global Culinary Certification opportunities and is intended to be the first step on the culinary career pathway.

Learners can now access both the Pre-Commis Chef Training Program and Sustainability Education for Culinary Professionals through the Worldchefs Academy online portal: www.worldchefsacademy.com. Participants can learn through the web-based platform or via the mobile app offering an offline study mode. By connecting to the internet when it is available, they can download the course via the mobile app and study at any time, with or without internet access. Then they go back online when ready to complete the final assessment.

The Pre-Commis Chef Training Program is available in English, Spanish, Portuguese, Arabic, Italian, German, and Mandarin. The Sustainability Education for Culinary Professionals Course is available in English with additional languages to follow.

“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.

The Worldchefs Academy mobile app can be downloaded on both the App Store and Google Play, and at www.worldchefsacademy.com.

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ABOUT WORLDCHEFS

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

For press and media inquiries
[email protected]

Categories
FeedThePlanet

Worldchefs to Host a Virtual Side-Event at UN Ocean Conference

Worldchefs to Host a Virtual Side-Event at UN Ocean Conference

  • Worldchefs has been granted special accreditation to host a virtual side-event as part of the UN Ocean Conference. Co-hosted by the Governments of Kenya and Portugal, the UN Ocean Conference comes at a critical time as the world is seeking to address many of the deep-rooted problems of our societies laid bare by the COVID-19 pandemic. To mobilize action, the Conference will seek to propel much needed science-based innovative solutions aimed at starting a new chapter of global ocean action.
  • The 28 June side-event will explore how hospitality professionals can promote sustainable seafood consumption. Entitled Solutions for Food Services: Sustainable Seafood Consumption, the 30-minute expert-led discussion will cover topics around ocean pollution, overfishing, and non-sustainable aquaculture from the perspective of chefs. Free registration and more information on the event are available at https://worldchefs.org/event/sustainability-around-the-world-20/.
  • Worldchefs Feed the Planet initiative promotes Goal 14 through various projects, notably Sustainability Education for Culinary Professionals, with a dedicated module on Seafood. The free e-learning course is recently launched on Worldchefs Academy, powered by Electrolux Food Foundation and Custom Culinary: https://worldchefsacademy.com/.

Paris, 21 of June 2022 – Worldchefs has been granted special accreditation to host a virtual side-event as part of the UN Ocean Conference. The hybrid Conference, 27 June to 1 July in Lisbon, Portugal, is organized under the overarching theme “Scaling up ocean action based on science and innovation for the implementation of Goal 14: stocktaking, partnerships and solutions.” Co-hosted by the Governments of Kenya and Portugal, the UN Ocean Conference comes at a critical time as the world is seeking to address many of the deep-rooted problems of our societies laid bare by the COVID-19 pandemic and which will require major structural transformations and common shared solutions that are anchored in the Sustainable Development Goals (SDGs).

UN Ocean Conference
UN Ocean Conference

Human activities are placing the health of the ocean in peril. According to the World Meteorological Organization’s State of the Global Climate in 2021 report, sea level rise, ocean heat, ocean acidification and greenhouse gas concentrations set new records in 2021. Additionally, marine pollution is increasing at an alarming rate, and if current trends continue, more than half of the world’s marine species may be all but extinct by 2100. To mobilize action, the Conference will seek to propel much needed science-based innovative solutions aimed at starting a new chapter of global ocean action.

Coinciding with the 20th episode of the Sustainability Around the World webcast, Worldchefs’ 28 June side-event will explore how hospitality professionals can promote sustainable seafood consumption. Entitled Solutions for Food Services: Sustainable Seafood Consumption, the 30-minute expert-led discussion will cover topics around ocean pollution, overfishing, and non-sustainable aquaculture from the perspective of chefs. Sheila Bowman, Seafood Watch Manager of Culinary Initiatives at Monterey Bay Aquarium, will share insights on her team’s research and its potential use for culinary professionals. Registration is free and open at https://worldchefs.org/event/sustainability-around-the-world-20/.

UN Ocean Conference
UN Ocean Conference

Sustainability Around the World is part of Worldchefs Feed the Planet initiative, inspiring sustainable food consumption among communities and culinary professionals. Founded by Worldchefs, Feed the Planet is run in partnership with Electrolux Food Foundation and AIESEC. Feed the Planet promotes the SDGs through various projects, and Goal 14 most notably through the Sustainability Education for Culinary Professionals online course and curriculum, with a dedicated module on Seafood. The free e-learning course was recently launched on Worldchefs Academy, powered by Electrolux Food Foundation and Custom Culinary: https://worldchefsacademy.com/.

“Producing sustainable, nutritious foods and fighting climate change is one of the greatest challenges of our time, and chefs have an important role to play,” says Worldchefs President, Thomas Gugler. “We at Worldchefs believe that chefs have the power to make a real impact in their communities, and that ‘the power of the white jacket’ can help to change the way people eat, think, and share. We are honored to participate in the UN Oceans Conference to help mobilize action towards SDG 14.”

More information on the UN Ocean Conference is available at www.un.org/en/conferences/ocean2022.

For live updates, follow @worldchefs on Instagram and @WACSworldchefs on Twitter and Facebook, and follow the Conference hashtags #SaveOurOcean and #UNOC2022.

Photo credit: Joanna Smart, World Ocean Day Competition 2020

Banner photo credit: Beth Watson, World Ocean Day Competition 2016

#UNWorldOceansDay

-end-

ABOUT WORLDCHEFS

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.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
FeedThePlanet Recipes

Caponata di Melanzane by Mario Puccio

Caponata di Melanzane by Mario Puccio

Message from the Chef

“Dear children,

Eat many vegetables and fruits because they are very colorful and eating in color is good for our health and our planet!!!”

– Mario Puccio

Ingredients for 6 people

  • Aubergines 1kg
  • Celery 500g
  • Pitted green olives 200g
  • 2 large onions
  • Desalted capers 200g
  • Tomatoes 500g
  • Sugar 50g
  • 1/2 glass of wine vinegar
  • Basil
  • Sugar 30g
  • Extra virgin olive oil 100g
  • Salt 10g
  • Pinch of bitter cocoa

Instructions

Cook-time: 30 minutes

Cut the aubergines and fry them in seed oil. Set them aside.

Meanwhile, cut the celery stalks and blanch them for about 15 minutes, together with the onion cut into julienne strips, olives and capers.

In a saucepan, fry these vegetables for another 10 minutes, add the chopped tomatoes and cook for about 20 minutes on high heat, add the sugar and vinegar and continue cooking for 5 minutes, finally add the cocoa.

At this point your caponata is ready: let it cool and serve it with the whole and chopped basil leaves.

Author of the Recipe

Mario Puccio is an expert chef, blogger and captain of the Palermo Culinary team, official team of the Palermo Chefs and Pastry Chefs Association, Vice-President of the provincial chefs and confectioners association of Palermo and member of the prestigious Euro-Toque association.


Feed the Planet

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. Find out more at www.howtofeedtheplanet.com.

#thisisworldchefs #feedtheplanet

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