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.
“No matter who wins this election, it will take abolition to create our future. No matter who wins this election, it will be up to you to create networks of care that sprawl across normative divisions. No matter who wins this election, it will be your duty to fight, to win, and to love one another.” — Assata Shakur
Whether you’re refreshing your feed for the latest news, rushing off to work, or caring for your family, the world is watching another unprecedented week in an unprecedented year.
No matter where you are, the future is our cause. And there’s a lot of work to be done! Whether you’re looking for professional opportunities, new skills, or community, we’ve got you covered.
Stay safe, The Worldchefs team
FEATURED
The Future of Plant-Based Meal Solutions Is Sensational — Free Webinar
Join us to better understand consumers and their motivations for choosing plant-based food, with key elements to drive success and how to get started.
Worldchefs is seeking contributors for latest.worldchefs.org and our next magazine edition.
Do you have a story, recipe, or article you want to share with us? Let’s hear it! Get in touch via this link.
#THISISWORLDCHEFS
To get featured in this space, upload an image of you at work or share your favorite recipe on social and tag Worldchefs with the hashtag #ThisIsWorldchefs.
Did you know that if just 10% of the global population switched from eating meat to plant-based alternatives, 176 million tonnes of carbon dioxide emissions could be avoided each year?
Chef – the science has told us. The experts have told us. Consumers have told us. The plant-based movement is not only imperative to the future, it’s good for business.
“We can’t just nibble at the edges anymore,” says Brent Loken of the WWF. Let’s take a bite out of climate change. Keep reading to find out how.
FEATURED
Food Service Energy Efficiency – Sustainability Around the World
Richard Young, food services energy expert, shares how to save money sustainably by purchasing, operating and maintaining kitchen equipment and system efficiently.
Power on the Plate with Electrolux Food Foundation – Food Matters
A chef, a scientist, a social entrepreneur, and a consensus: eat more plants, try new things and waste less food. Tune in to hear more from The Food Matters panel of experts.
The Vegetable Philosophy with Frank Fol – World on a Plate
For more than 30 years, Frank has spearheaded a contemporary movement that puts vegetables back at center stage. He’s taken this approach to new heights, from his Michelin starred restaurant to creating the We’re Smart platform.
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.
What a month! Whether you’re welcoming summer or enjoying the autumn foliage, this is usually a pretty exciting season. But for us chefs, there’s even more reasons to embrace October.
We’ve got some new developments to share that we’re sure you’ll celebrate. And more on the way! Find out more below.
Until next time, The Worldchefs team
FEATURED
Healthy Food for the Future — World on a Plate
Tomorrow is International Chefs Day! Tune in to get inspired and find out how you can get involved!
International Chefs Day 2020 is tomorrow, October 20th! It’s not too late to get involved!
Chef Vanessa Marquis has a video for you to share with your children, students, and friends on social media. Check it out below and be sure to share it with your community!
Want to do even more? Host a Facebook Live, a Zoom meeting, or make your own 5-minute video recording demonstration from the comfort of your home or at work! We’ve got everything ready for you! Find the updated digital toolkit here.
SEEKING CONTRIBUTORS
Worldchefs is seeking contributors for latest.worldchefs.org and our next magazine edition.
Do you have a story, recipe, or article you want to share with us? Let’s hear it! Get in touch via this link.
#THISISWORLDCHEFS
To get featured in this space, upload an image of you at work or share your favorite recipe on social and tag Worldchefs with the hashtag #ThisIsWorldchefs.
It’s a rough time, and for so many reasons. But the thing about the future is that we have the power to shape it. No matter how much we have to reckon with, let us be a reason for optimism.
Want to be a part of building a better future? Start by educating yourself. In this month’s newsletter, we’ve got more resources to help you!
FEATURED
Panel Discussion – Sustainability Around the World
From the Americas to Europe and Asia, explore how one motivated individual can inspire others and ignite local change that has global impact.
The Original Green Chef with Arthur Potts Dawson – World on a Plate
Arthur Potts Dawson was dubbed the “The Original Green Chef” by former boss Jamie Oliver. Hear how this award-winning chef is leading a global campaign for sustainable food practices.
People around the world are following a flexitarian diet, which means they actively choose to eat less meat. Here are some of the reasons that may influence their dining choices.
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.
Do you have a favorite plant-based recipe to share with Worldchefs members around the globe? We’re hungry for more ways to live, eat, and cook sustainably!
We want to hear from you. Find out what we’re up to and discover how you can get involved.
FEATURED
Online Workshop Teaches Lockdown Families About Food Sustainability – Welsh Country
Children and parents in lockdown across Wales are learning how they can play their part in taking care of the planet thanks to an online, interactive Food Heroes workshop.
Join us and Michelin starred chef Frank Fol for our first sustainable chef series. Tune in to hear how the former Chef/owner of Michelin starred restaurant Sire Pynnock created the Green Guide We’re Smart World to recognize green projects around the globe.
Test Your Knowledge and Show Your Skills – Feed the Planet
There’s no excuse now! Our Sustainability Education for Culinary Professionals webinar is available anytime! Watch the videos, pass the quiz, and earn a Feed The Planet digital badge and certificate. Thank you to participant Chef Graham of the Scottish Culinary Team for the great photo!
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.
Worldchefs is here to support you during this uncertain time. We have compiled a variety of free resources, virtual events and more to help you connect with the global community, build skills and prepare to advance in a post-COVID-19 world.
ADVOCACY
An evolving list of global initiatives for the hospitality industry during the coronavirus pandemic >> Although the Covid-19 pandemic has forced restaurants and businesses all over the world to close to contain the spread of the virus, chefs and restaurateurs are applying their creativity to create scores of initiatives to support those most affected as well as raise funds for their own employees and other industry workers.
ESPANA: #UNOPUNTOSIETE >> El sector de la hostelería se une con la fuerza de #UNOPUNTOSIETE millones de personas que forman el sector para reclamar ayudas específicas ante los efectos del COVID-19. Mas info: www.unopuntosiete.es.
JAPAN: Save Japanese restaurants from bankruptcy during COVID-19 >> The Japanese restaurant industry has come together to petition the government to provide more and better support for businesses affected by the Covid-19 pandemic. Click here to read and sign the petition.
INDIA: #ReliefForRestaurants >> Ask the Finance Minister of India to save Indian restaurants by signing this petition.
USA: #SAVERESTAURANTS>> The Independent Restaurant Coalition needs your help asking Congress to fix the Paycheck Protection Program (PPP) to meet the unique needs of restaurants. You can send a letter here.
GUIDELINES + BEST PRACTICES
COVID-19 Guide >> These two guides are specifically written to help businesses in the F&B industry respond during Coronavirus (aka Covid-19) outbreaks. The suggestions here are low/no-cost and are generally good practice – they have also been evaluated by epidemiologists, public health experts, biologists, and doctors.
Now including a new Coronavirus Guide for Takeout/Delivery Businesses.
دليل فيروس كورونا للأغذية والمشروبات >> ما هو، ولماذا هو سيئ – وكيف يمكنك المساعدة
CDC Symptoms of COVID-19 >> Clearly communicate and inform the team about symptoms of coronavirus.
CDC Sanitation >> Abide by all hand washing and sanitation procedures published by the CDC.
For Hotels and Hotel Staff >> An information sheet for hotel management and staff about coronavirus.
Singapore’s Top Chefs On Hand Hygiene >> Nine chefs from Singapore’s leading MICHELIN-star restaurants including Sebastien Lepinoy, Kirk Westaway and Hawker Chan demonstrate the right way to wash your hands in a new public service campaign to combat the spread of COVID-19.
USA: National Restaurant Association’s Coronavirus Information and Resources >> The passage of the CARES Act was a necessary first step towards helping the industry through this crisis, but we know more must be done. Please visit this page regularly for updated information on the implementation of the CARES Act and for guidance on how to take advantage of the funding available to restaurants. To ensure that restaurants have the latest information about coronavirus, we created this industry-specific guidance for owners and operators.
OPERATIONAL GUIDES
COVID-19 Training for Essential Businesses >> Stop COVID-19 partners with essential businesses of all sizes to stop the spread of COVID-19 by providing free, high-impact training for frontline workers delivered over text message. Get FREE training for your team, available in English, French, Spanish, Chinese, and Portuguese here.
٣ محاور تحدد ممارسات الهايجين لموظفي توصيل وتسليم الأغذية>> نظرة على أهم إجراءات الصحة والسلامة الغذائية المتبعة في المطاعم
Operating Procedures from DIG >> Enhanced safety protocols, delivery driver protocols, sanitation log and more.
How to Run a Restaurant in the Face of Uncertainty >> OpenTable’s Preparedness Resource Center.
How to Prepare Your Restaurant for Delivery and Take-Out >> Industry experts share advice on shifting their business strategies overnight to weather the storm of COVID-19.
ADDITIONAL COVID-19 RESOURCES & ACTION
Resources to help restaurants, bars and hospitality workers affected by coronavirus >> This article is intended as a global evolving list of resources to help those in need.
F&B Mental Health and Sobriety Resources >> As coronavirus shutters restaurants across the world, many hospitality workers are left in a state of stress, depression, isolation, and anxiety. Food & Wine Pro has compiled a list of free and low-cost resources to help manage mental health and sobriety.
ARGENTINA: La Asociación de Cocina Regional Argentina, presento el Proyecto “Nos Salvamos entre Todos” para garantizar una ayuda a los Restaurantes, Hoteles y Escuelas de Cocina. El mismo consiste en la baja tributaria por un periodo de 6 meses, eximir el pago de alquileres de inmuebles por 3 meses, y solventar la ayuda económica para el pago de sueldos a empleados y proveedores.
CANADA: Canada Takeout >> Canada Takeout is encouraging Canadians across the country to order takeout en-masse in a show of support for their favourite local restaurants. Restaurants are doing their part by staying open for takeout. Now it’s your turn to take an active part in the support of an industry that employs millions of people in this country.
CANADA: Federal Government Announces Additional Support for Small Businesses >> Prime Minister Justin Trudeau announced new measures to support businesses on April 16, including the introduction of a rent-assistance program.
CHILE: Achiga Solicita al Gobierno >> Como asociación y representantes de todo el gremio gastronómico estamos solicitando al gobierno que se continúe con delivery como opción de funcionamiento de restaurantes ante cierre total por COVID-19 en algunas comunas del país.
ESPANA: #SalvemosNuestrosRestaurantes >> Únete a #SalvemosNuestrosRestaurantes. Compra un bono prepago y ayuda a tu restaurante favorito.
EUROPE: We Are Still Open >> A non-profit initiative created to help a global restaurant community in crisis: listing quality restaurants, wine bars, grocers, farmers, bakeries, etc. in Europe that are providing alternative business-models and take-out/or delivery during the forced-closings during COVID-19.
SOUTH AFRICA: Solidarity Response Fund >> South Africa now has a COVID-19 solidarity fund, to help deal with the fallout of the novel coronavirus.
SOUTH AFRICA: Help for Small Businesses >> Small businesses in SA can now register for help during the coronavirus disaster.
TUNISIA: Le gouvernement Tunisian a décidé pour supporter l’industrie hospitalière au pays, avec l’accord et le support de la Banque Centrale, de re échelonner les crédits et de reporter la payement des redevances sociales et fiscales, afin de préserver les emplois (du moins fixes) et la non fermeture des établissements
USA: Dining at a Distance >> Keeping you fed while supporting local businesses during COVID–19.
USA: Resources for Restaurants and Workers Coping with the COVID-19 Emergency >> Restaurant Workers Community Foundation has collected information and links to resources that will help restaurants and workers deal most effectively with the COVID-19 emergency.
USA: Spill the Dish Database of Resources >> A database of resources (non-profit funds, government agencies, changed laws, even GoFundMe’s), searchable by state and type of relief.
USA: A List of Relief Funds for Restaurants, Bars, and Food Service Workers >> Nonprofits and other grassroots organizations nationwide are working to help those affected by COVID-19.
Click here to send us resources from your country.
ONLINE & VIRTUAL OPPORTUNITIES
HospoLive >> Hospitality workers can upskill with access to industry-leading speakers who are donating their time for webinars and seminars on this Facebook platform from 8.30am GMT every weekday.
Industry Support Webinars >> To help navigate the challenges of COVID-19 the James Beard Foundation is hosting webinars to help provide resources for the hospitality industry and to better stay connected throughout difficult times.
Free Online Training: Worldchefs Academy >> With our free online Pre-Commis Chef training program, you can prepare for your first job in a professional kitchen right from your home.
Webinar: Sustainability Education for Culinary Professionals >> Bolster your resume and help bring bring sustainable practices to foodservice. This free 7-day series teaches chefs how to think and act sustainable, to lead positive change for the planet – and for the improved profitably in the kitchen.
CANADA: Webinar on Navigating COVID-19: Federal and Economic Update >> Join Restaurants Canada as we provide an update on the state of the economy in the current COVID-19 pandemic, learn about federal relief measures to date, how they impact your business, and advocacy progress thus far from Restaurants Canada.
SOUTH AFRICA: Our Social Kitchen >> This initiative intends to help keep chefs, bakers, mixologists, baristas and other industry experts in South Africa stay in front of their fans during lockdown with a series of masterclasses and live shows. See the Facebook page here and website here.
USA: ACF Offers Free Online Learning Bundle as part of ACF United Campaign >> COVID-19 forced the closures of restaurants and other foodservice operations around the US. While many chefs remain busy offering meals-to-go and helping their community, if you find you have a little extra time on your hands and want to keep you skills sharp and mind active, consider signing up for an ACF online learning course.
USA: ACF Webinar Series >> The American Culinary Federation has created a series of webinars on topics surrounding the COVID-19 pandemic and its impact on chefs and the foodservice industry.
Worldchefs Online Community >> Stay connected. Open your Worldchefs account now at www.worldchefs.org/login.
HOW YOU CAN HELP
BRAZIL: #APOIEUMRESTAURANTE >> Apoie Um Restaurante é um movimento que já beneficiou muitos estabelecimentos em todo o Brasil.
COLOMBIA: Apoyar un albergue con alimentación diaria >> Dos restaurantes de la ciudad de Bogota, CHICHERIA DEMENTE y EL CHATO, nos hemos unido para adoptar un albergue del 7 de AGOSTO, donde viven 65 personas vulnerables, que pagan a diario por su cama y que por la cuarentena no pueden salir a obtener su sustento diario. A la fecha hemos llevado almuerzos durante 6 dias y esperamos continuar mientras dure la cuarentena o las restricciones establecidas para el control de la pandemia.
DENMARK: Rasmus Munk JunkFood CPH >> JunkFoods ambition er at sikre et varmt måltid, til alle de mange sultne gadefolk i København.
MEXICO: Comidas Solidarias >> Ante la crisis de COVID-19, necesitamos tu ayuda para apoyar a campesinos mexicanos, pacientes y personal médico, por medio de comidas nutritivas y gratuitas.
USA: #ChefsForAmerica >> #ChefsForAmerica is making a key connection between people who need meals and restaurant workers and drivers who need to earn a living.
USA: The LEE Initiative’s Restaurant Workers Relief Program >> This program has turned restaurants across the country into relief centers with local chefs for any restaurant worker who has been laid off or has had a significant reduction in hours and/or pay. They are offering help for those in need of food and supplies. Each night, they pack hundreds of to-go meals that people can come to pick up and take home.
USA: Restaurants Working in a New Capacity to Keep New York City Fed During COVID-19 >> The restaurant and food industry in New York City has been deeply impacted by the coronavirus outbreak. The Hunter College NYC Food Policy Center has compiled a list of restaurants that have shifted to relief work along with the hospitals or other services they are supporting and how you can contribute.
Click here to send us volunteer opportunities or stories of service from your country.
GET IN TOUCH
Need help finding resources? Have something to share? We’re here. Send us a message via the buttom below.
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