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
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 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
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.
– 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.
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
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
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.”
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.
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.
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.
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.
Bank Name: First National Bank Account Holder: Chefs with Compassion
Account Type: Cheque Account Number: 62852995269 Branch Code:250655 Swift: FIRNZAJJ.
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.
Will you join us as a VIP guest at INTERNORGA’s IDX_FS International Digital Food Services Expo 2021? We’re giving away a limited number of free VIP tickets!
Tune in on Tuesday at 12:30 CET to hear from Worldchefs President Thomas Gugler. Learn more about the event and how to get yourfree VIP tickets here!
See you there, The Worldchefs team
FEATURED
A New Generation of Trade Shows — World on a Plate
This week’s guest is Michael Buck, a former top management executive at Dell and founder of IDX_FS Events. Hear how technology is redefining events to offer a safe platform for exchanging, networking, and discovering new trends.
We’ve just launched a new Feed the Planet website! Explore our sustainability projects and get involved in the mission to build a more resilient food future for all.
New Series Kicking Off with Hawker Cuisine — #skillofthemonth
Join us for our first installment of #skillofthemonth with At-Sunrice Digichef Academy! Our first episode airs on March 25th with a classic Hawker recipe: Chilli Crab. Have cuisines or skills you want to see? Let us know!
SWEDEN, 26th of February 2021 – Electrolux Professional is proud to announce the support of the Electrolux Food Foundation, an independent, non-profit organization that supports initiatives to inspire more sustainable food choices among professionals and consumers, and to support people in need in the communities around us.
Since food is a major battleground in the fight against climate change, the foundation’s focus is well aligned with the Electrolux Professional commitment to contribute to change through its Sustainability Commitment, that supports the UN Agenda 2030 and Sustainable Development Goals.
Niklas Lindsköld, Head of Sustainability at Electrolux Professional “Our support to the Electrolux Food Foundation is a natural step for our sustainability commitment. With our community of dedicated, professional chefs around the world, along with the involvement from the Worldchefs organization, we are uniquely positioned to support the initiatives and important messaging about the need for healthy food and sustainable cooking.”
The Electrolux Food Foundation was established in 2016 focusing on supporting activities on food and related sustainability issues. The foundation brings employee initiatives to life by supporting them with funding and resources. In 2020 the foundation donated more than 800,000 meals around the world.
“We are delighted that Electrolux Professional has decided to join up with us and support the Food Foundation. Our partners give us an edge and help us to be a force for good,” says Ingrid Mellstig, Head of Electrolux Food Foundation.
The purpose is to inspire sustainable eating and cooking habits among consumers and professionals, and to support people in need through education and emergency relief efforts. The foundation supports the United Nations Sustainable Development Goals for Responsible Consumption and Production (#12) and Global Partnership for Sustainable Development (#17).
The UN Food Systems Summit will be convened in September 2021. As agents of change, and to drive action to change our food systems, chefs must come together in one collective, connected voice. In partnership with Worldchefs, The Chefs’ Manifesto network is taking a leading role to further focus and narrow the SDG roadmap for chefs, as well as bridging and connecting across chef networks. This has been motivated by the upcoming UN Food Systems Summit, and the urgent need to generate actions to be able to achieve the SDGs by 2030.
What is the Chefs’ Pledge?
In partnership with Worldchefs, The Chefs’ Manifesto has compiled a survey to learn what chefs perceive to be the top practical actions that will enact change during the Decade of Action, to ensure Good Food For All. From the results of this survey, the Chefs’ Manifesto will facilitate a Chefs’ Pledge, to which chefs will be asked to commit, thereby creating collective momentum to rally greater attention and engagement of food systems champions as agents of change.
What is the purpose of the Chefs’ Pledge?
The purpose of the Chefs’ Pledge is to encourage chefs to be at the forefront of conversations and actions on changing food systems. This year, the UN Secretary-General is convening a UN Food Systems Summit to launch bold new actions to transform the way the world produces and consumes food, delivering progress on all 17 Sustainable Development Goals (SDGs). As such, the Chefs’ Manifesto is taking a leading role to further focus the SDG roadmap for chefs. Several dialogues will be held in the coming months, to further discuss the role of chefs in changing food systems for the better.
UN Chief on Decade of Action for the Sustainable Development Goals
Who can join the Chefs’ Pledge?
Any chefs or cooks who are working in the food industry.
Can I facilitate conducting a survey in a language other than English?
Yes! We encourage all chefs and cooks everywhere, to be involved. If you would like to conduct a survey in a language other than English, please follow the steps below:
The UN Food Systems Summit (UNFSS) will be convened by UN Secretary-General António Guterres in September 2021. The purpose is to shape global commitments and to raise global awareness of food systems, that they might be transformed in order to reduce diet-related diseases, resolve hunger, and restore planetary health. The Secretary-General is calling all citizens to collective action, so as to “radically change the way we produce, process, transport, market and consume food”.
Building on global platforms and events, the UNFSS will aim to generate agreements and highlight collaborative actions. Initiatives locally, regionally, nationally and globally that support food systems transformation will be explored prior to the Summit occurring. Knowledge sourced from these initiatives will inform future recommendations from the Summit.
Plant-based alternatives are booming. This is more than a trend, it’s a social shift. The next generation is adapting to safeguard the future more than any other consumer, with more than 40% of millennials adopting plant-based diets.
It’s so important that chefs stay up-to-date with both consumer demands and how to satisfy them, and perhaps even more important to understand a key root cause for the shift: the climate crisis.
Chef – we’re here to help you take action. Get started by reading this email!
FEATURED
Planetary Health Diet – Sustainability Around the World
We’re kicking of 2021 with Brent Loken, Global Food Lead Scientist at WWF Global Science. Together with the world’s leading scientists, Brent is helping to feed a future population of 10 billion people a healthy diet, while preserving our planet.
Sustainable Nutrition – Sustainability Education for Culinary Professionals
The Sustainability Education for Culinary Professionals Webinar Series is back with a new lesson on Sustainable Nutrition! Developed by Torribera Mediterranean Center, this lesson shows how foods that are good for us are better for the planet, too.
Worldchefs Academy just launched in Portuguese! The online Pre-Commis Chef Course and mobile app is now available in English, Spanish, and Portuguese. Free for everyone, no matter the education or skills level.
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.
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