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Category: FeedThePlanet
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Sustainability Education for Culinary Professionals: Online Webinar Series
Chefs are experts at making every crisis an opportunity. During these times of challenge caused by the COVID-19 pandemic, it is no different. While it is a time of great uncertainty, our industry is one of resilience and grit. Worldchefs encourages chefs to take this time to focus on what can be done to build a better future.
Worldchefs has developed a free introductory webinar to help our community bolster their resumes and bring sustainable practices to foodservice. The Sustainability Education for Culinary Professionals teaches chefs how to think and act sustainably, to lead positive change for the planet – and for the improved profitability in the kitchen. The curriculum was developed by Worldchefs as a Feed the Planet initiative, powered by our partners Electrolux Food Foundation and AIESEC.
This 7 day introductory webinar series is hosted by Chef Chris Koetke, Chairman of the Feed The Planet Committee, and covers 7 important topics:
- Day 1 (2PM – 3PM CET, 15 April 2020) – Introduction to Sustainability
- Day 2 (2 PM – 2:45 PM CET, 16 April 2020) – Agriculture
- Day 3 (2 PM – 2:45 PM CET, 17 April 2020) – Animal Husbandry
- Day 4 (2 PM – 2:45 PM CET, 20 April 2020) – Seafood
- Day 5 (2 PM – 2:45 PM CET, 21 April 2020) – Energy
- Day 6 (2 PM – 2:45 PM CET, 22 April 2020) – Water
- Day 7 (2 PM – 2:45 PM CET, 23 April 2020)- Waste Management
A Feed The Planet certificate will only be issued to participants who complete all 7 seminars.
If you missed a lesson, you can re-watch the recording and take the daily quiz to validate your attendance and claim your certificate at the end of the series.
- Day 1 – Introduction to Sustainability: Handout – Recording – Quiz
- Day 2 – Agriculture: Handout – Recording – Quiz
- Day 3 – Animal Husbandry: Handout – Recording – Quiz
- Day 4 – Seafood: Handout – Recording – Quiz
- Day 5 – Energy: Handout – Recording – Quiz
- Day 6 – Water: Handout – Recording – Quiz
- Day 7 – Waste Management: Handout – Recording – Quiz
This webinar is the introductory version of Worldchefs Sustainability Education for Culinary Professional. You can apply to deliver the full version of our curriculum at your schools/workplaces/culinary institutions here.
As President Gugler said, “When the quarantine restrictions are over, it will be time once again to help those less fortunate and share our goodwill and consideration for others through a combination of passion, dedication, and culinary skills.” Join us for this webinar and learn strategies to help take on climate change.
Key Information
Format: 7-day webinar series (60 min for Day 1 and 45 min for Day 2-7)
Platform: Zoom
Time: 2PM CET (14:00 CET)
Dates: 15 April to 17 April and 20 April to 23 April (7 days, excluding weekends)
Register: CLICK HERE to complete the registration form. Once completed, we will be in touch with access information.
Frequently Asked Questions
1. Date and time of the webinar series:
The series comprises of 7 webinars of approximately 1 hour each for 7 days. The first webinar starts at 2 PM (CET) on Wednesday, 15 April 2020 and the last webinar starts at 2 PM (CET) on Thursday, 23 April 2020. We don’t organize webinars during the weekend (Saturday 18 April 2020 and Sunday 19 April 2020).
You can convert the seminar time into your own time zone on the webinar registration page.
Please click on “Paris” and change it into your location.
2. Access to the webinar:
Please refer to this step by step guideline developed by Zoom.
The Zoom link provided is the same for all webinars in the series. However, please make sure you choose all the seminar dates when registering on our website to gain daily access. It is recommended that you add the webinar series to your calendar to keep track.
3. Zoom and security concern:
We understand your concern about the emerging security issues of Zoom. After reviewing alternatives, we believe Zoom is still a reliable solution for this webinar series.
Should you have a suggestion on the platform we can use for our next webinar, feel free to reach out to us.
Please see below articles regarding Zoom’s efforts to ensure your cybersecurity:
Zoom privacy and security issues: Here’s everything that’s wrong (so far)
Zoom’s Security: Here is what Zoom is doing to make its service safer
4. Webinar capacity :
As Zoom has limited capacity to host webinar participants, the session will also be live-streamed on Worldchefs’ official Facebook Page. If you can’t join the webinar because the session is full, visit our Facebook/Youtube channel and fill in the on-site attendance form and daily test. A digital badge and certificate will be issued to participants joining all 7 webinars on whichever platform once we have your attendance verified.
5. Attendance & Certificate:
- If you joined us via Zoom, your attendance is verified automatically.
- If you joined us via Facebook live, please make sure you fill in the attendance form: DAY 1– DAY 2 – DAY 3 – DAY 4 – DAY 5 – DAY 6 – DAY 7
- No certificate will be issued before 4 May 2020.
France · 3 February 2020 · Michelin Gives New ‘Green Clover’ Symbol to Sustainable Restaurants
The designation was awarded to over 50 restaurant in the new France guide.
The link to the original article can be found below.
Michelin is best known for its stars, but the guide features other symbols … and not just the obvious Plates and Bib Gourmands. Some examples include grapes, which signify a notable wine list, “three crimson rays,” which denote an interesting view, and a “patio parasol,” which means terrace dining. Now, another new symbol is joining the fray to highlight restaurants that are “embracing more sustainable gastronomy.”
The new literally and figuratively green pictogram—referred to as “the green clover”—looks, as the name implies, like a five-leaf clover, and it’s intended to “promote the chefs who have taken responsibility by preserving resources and embracing biodiversity, reducing food waste and reducing the consumption of non-renewable energy,” Michelin wrote in the announcement. This extra designation of environmental friendliness can be added to any restaurant already in the guide with a Plate, Bib Gourmand, or stars.
The green symbol—which is also called a “Sustainable Gastronomy Selection” and is accompanied on the restaurant page with a quote from the chef—made its debut last week in the Michelin guide for France. Over 50 restaurants were given the distinction – a relatively small proportion of the 3,435 French eateries featured in the guide.
Michelin specifically cites “three-Michelin-starred Mirazur’s permaculture gardens, David Toutain’s collaborations with environmentally conscious producers and craftsmen, and Bertrand Grébaut’s bio-waste recycling program at one-starred Septime” as examples of chefs who deserved to be “clover-ed.”
“Faced with constantly evolving challenges including production methods, sourcing and waste management, chefs are striving to improve their practices,” Gwendal Poullennec, international director of Michelin Guides, said in a statement. “Often, these initiatives combine the best of the knowledge of our predecessors with the creativity and innovation of chefs who are never short of ideas. The ambition of our approach is to amplify the scope of the good and ingenious practices of chefs by putting them in the spotlight. The ideas, methods and know-how developed by these chefs will thus help raise awareness of an entire sector to its customers and the general population.”
Michelin goes on to say that the sustainability initiatives of these selected chefs “will be detailed and highlighted on the various platforms of the Michelin Guide throughout the year.” What isn’t entirely clear is when or if these clovers will be introduced to other Michelin Guides outside of France, including in America. I’ve reached out to Michelin to see if they would discuss any plans for bringing the clovers to the States, but I’ve yet to receive a response.
Images
The original article can be found here.
ABOUT WORLDCHEFS
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding 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, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;
Humanitarian & Sustainability – our 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.
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Paris, France · 17 January 2020 · Australia needs your help fundraising for Red Cross Bushfire relief & recovery campaign
Dear Chefs,
Fires have been blazing throughout Australia since September, destroying over 2,000 homes and killing an estimated 1 billion animals. With months left to go in the fire season, we are asking for your help.
Desserts 4 Difference is a global campaign being championed by a growing number of pastry chefs and dessert makers to raise money for bushfire relief and recovery through the Red Cross and open to any business that sells desserts or sweets. On Saturday, February 8th, you can help by creating a signature dessert or redirecting a portion of proceeds from pastry sales for this fundraising effort. Alternately, if you are a business or restaurant, you can simply donate to support the campaign at any point.
The Desserts 4 Difference Instagram is now live so they will tag, share and post dessert photos and include all business or restaurant logos provided on the Red Cross sponsors page.
All participation is welcome. All donations are added directly to the official Australian Red Cross fundraising site. Please find the link here.
The Australian Culinary Federation will be launching a Chefs Social Responsibility disaster aid relief initiative in conjunction with World Chefs Without Borders. Complete details will be announced soon. For information please contact [email protected]
Our combined efforts will make a difference, #desserts4difference
Thank you,
Willment Leong, WCWB Chairman
ABOUT WORLDCHEFS
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding 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, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;
Humanitarian & Sustainability – our 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 image, click here: A house burning in Lake Conjola, New South Wales, on New Year’s Eve.Credit…Matthew Abbott for The New York Times
Paris, France · 7 January 2020 · Feed the Planet 2019 Achievements
Greetings Chefs!
Over the course of 2019, the Feed the Planet Committee and its partner organizations, Electrolux and AIESEC, have been hard at work addressing issues of global sustainability. I am very proud of the work that we have collectively achieved. There are so many stories of Worldchefs members who have stepped up and consciously made a decision to get involved and make a difference. These efforts are so encouraging!
So by the numbers, this represents some of the achievements of 2019:
- We taught over 30,249 children about sustainable eating through the Food Heroes Challenge.
- We now have 7 Like A Chef teaching centers open in 6 countries where we teach free 2-month culinary modules to help the world’s disenfranchised find employment in the foodservice sector.
- Over 800 culinary students completed Worldchefs Sustainability Education for Culinary Professionals curriculum.
- As members of Worldchefs, you can share in celebrating these results. It is only through the sum of our individual activities that we can make a difference. And remember, every effort, no matter how small or big, to make our world and our profession more sustainable is a step in the right direction.
As 2020 begins to unfold before us, please reach out to the Feed the Planet committee if you want to get more involved. We welcome all efforts!!
Thank you,
Chef Christopher Koetke
Chairman, Worldchefs Feed the Planet Committee
