Categories
FeedThePlanet - Blog FeedThePlanet News Press Releases

Sustainable Gastronomy Course Opens New Professional Opportunities

Education for Employment, benefiting those in need of economic opportunity with culinary training, provides a completely free, 2-month training module to give students the skills they need to enter the foodservice world. To date, 84 students have graduated in 2 cities in Brazil and Moscow. Worldchefs, along with partners Electrolux Food Foundation and AIESEC, are preparing to launch additional programs in Brazil, Egypt, Argentina, and Sweden in this year alone. 

In February 2019, the City of Curitiba published the below article, giving a glimpse into the positive impact of the Education for Employment program in their local community. The original article in Spanish is available here.

Curitiba, Brazil · 2 February 2019: Sustainable Gastronomy Course Opens New Professional Opportunities

To change their lives with a new profession is the objective of 22 participants from the 5th wave of the Gastronomia Sustentável course, held in the Electrolux CIC Headquarters in Curitiba. The course is an alliance between Worldchefs, Electrolux, AIESEC, Sodexo’s nonprofit entity Stop Hunger, and Curitiba’s social action foundation FAS – Fundação de Ação Social.

Now on its 5th wave, 93 students have been referred to the Gastronomia Sustentável course by CRAS – Centro de Referência de Assistência Social. Graduates finish the course with the skills and certificate needed to work as kitchen assistants.

An unemployed mother with a 2-year-old child, Mayara Andrade Cardoso walks at least 1 hour every day to get to and from the experimental kitchen at Electrolux’s facility, where the 108 hours of classes taught by local chefs take place. Without an income, she doesn’t have the money to pay the bus ticket.

She learned about the course one month ago, when she went to the CRAS Nossa Senhora da Luz social assistance center to ask for a basic food basket. CRAS centers, social assistance units of the FAS foundation, indicate candidates who could benefit from the course. “I had the chance to work as kitchen assistant and I really enjoyed it. I could grow in that area if I was better prepared and that’s what I’m looking for here,” says Mayara.

New life

That is what is happening to Feliciano Raiol Correa, a graduate from the last wave of students, originally from Pará, Brazil. Living in Curitiba with his wife of four years, he started to make his dream come true by working on a grill as soon as he got his certificate at the end of last year.

Immediately, Feliciano left his job as a screen installer and started to work as a kitchen assistant in a restaurant on the gastronomic square called “Mercado Sal” in Curitiba, where he prepares grilled meat. “If it wasn’t for the course, I wouldn’t have gotten this opportunity so fast. It was so worth having attended it. Now I’m stabilizing my economy, and I get to provide for myself and my family,” he explains. His next goal is to get a college degree in the gastronomy field.

A graduate from the very first wave of the program, former bus driver Graziele Regina Ferreira dos Santos opened a snack bar called “Grazi Lanches” around three months ago.

Her establishment is an individual microenterprise in the same building as where she lives, located in one of the poorest neighborhoods of Curitiba. “My husband is supporting my dream and invested money here,” tells the young entrepreneur, once unemployed for a long time.

She prepares most of the menu items served in her small establishment. What she doesn’t produce herself, she buys from her suppliers. “I can already pay some of the house bills and now, with the kids returning to the schools, the clients’ traffic will improve even more,” tells Graziele. She also notes another advantage of her exit from unemployment: working from home, she can stay closer to her daughters, 8 and 12 years old, and also save money on transportation to work. Her objective now is to improve her culinary skills. “If it were possible, I would attend a pastry course,” she concludes.

Besides the kitchen

Besides receiving practical classes about cooking techniques and all the elements of production for sweet and savory dishes, the students attend a workshop called “Mobiliza,” delivered by FAS. The workshop focuses on behavior improvement, with a main objective to develop the abilities and competences needed in the job market.

“It’s a strategy to contextualize what they have to keep in mind in order to develop themselves in the professional arena, besides mastering the fundamentals of gastronomy,” explains FAS’s job market specialist, José Ronaldo de Avellar Júnior.

Photo credit: Ricardo Marajo/FAS

About Worldchefs

The World Association of Chefs’ Societies (Worldchefs) is a leading voice in the hospitality industry, with 110 chef associations worldwide and 91 years of history since its first President, the venerable Auguste Escoffier. Representing a dynamic global network of chefs and culinary professionals across all levels and specialties, Worldchefs is dedicated to maintaining and improving culinary standards 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.

Categories
News FeedThePlanet

A new toolkit for sustainable eating

 

Today on
World Food Day, the Electrolux Food Foundation, the student organisation AIESEC
and Worldchefs announced that they commit to raise awareness about food waste
by teaching 30,000 children on sustainable eating by 2019. The education
program is based on a newly launched education toolkit that contributes to the
UN Sustainable Development Goals on responsible consumption and production.

 

Earlier
this year,
Electrolux Food Foundation, AIESEC and Worldchefs developed a
joint lesson plan to inspire children to challenge and change their own food
habits. The toolkit is developed through the UN initiative World’s Largest Lesson,
produced by Project Everyone in partnership with UNICEF. World’s largest Lesson
aims to introduce the UN Sustainable Development Goals to children and youth.

 

“One third of the food produced goes to waste while 800 million
people in the world go to bed hungry. By engaging younger generations on these
topics, we can help shape a more sustainable future,” said Malin Ekefalk,
Director of Social Responsibility at Electrolux.

 

A pilot phase of the project was kicked off in July-September,
reaching already 2,000 children in Malaysia, Argentina, the US and Poland.
During the upcoming year, the project will gear up and AIESEC’s volunteers and
Worldchefs members will join Electrolux employees in delivering the workshops
in order to be able to educate 30,000 children.

 

The educational toolkit on sustainable eating is available for all
and can be downloaded here:  http://cdn.worldslargestlesson.globalgoals.org/2018/07/Food-Heroes-Workshop_FINAL.pdf 

 

Normal
0

false
false
false

EN-GB
JA
X-NONE

/* Style Definitions */
table.MsoNormalTable
{mso-style-name:”Table Normal”;
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:””;
mso-padding-alt:0cm 5.4pt 0cm 5.4pt;
mso-para-margin:0cm;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;

mso-ascii-
mso-ascii-theme-font:minor-latin;
mso-hansi-
mso-hansi-theme-font:minor-latin;
mso-bidi-
mso-bidi-theme-font:minor-bidi;
color:#041E50;
mso-themecolor:text2;}

A PowerPoint version of the toolkit can be downloaded here: http://cdn.worldslargestlesson.globalgoals.org/2018/10/Food-Heroes-Presentation_FINAL2.pptx

Categories
National FeedThePlanet News Blog FeedThePlanet - Blog

Educating the youth about the value of food

Worldchefs, together with Electrolux Malaysia partners with AIESEC Malaysia to launch “Clean Our Plate”

“Clean our plate” is a series of food waste awareness education workshops targeting young students in Malaysia.

Recognizing the importance of educating future generations about the pressing food waste issue, last year Worldchefs, together with Electrolux Malaysia, forged a partnership with AIESEC, a global platform for young people, to extend its reach to a younger audience. 

With support from Electrolux Food Foundation, which was established in 2016 to help employees take action on global challenges such as food waste, hunger and poor nutrition, Worldchefs and Electrolux Malaysia worked with AIESEC’s international volunteers to organise food waste awareness education workshops called Clean Our Plate at four secondary schools in Putrajaya, Malaysia from early July to mid-August, 2018. 

As part of the Worldchefs and Electrolux community initiative #MYHappyPlate, which aims to raise public awareness of food waste, the workshops introduced various food-related topics to 800 participating students, such as five stages of food loss, food waste recycling, and held a cooking demonstration on leftover food.

Reflecting on her experience, Nadia Safira, an AIESEC volunteer said, “During the workshops, I shared how my family would go to sleep on an empty stomach for days since we couldn’t afford to buy food. It’s not until you’ve gone to bed hungry that you realize how precious food is. After my sharing, one of the students stood up and shared how guilty he felt about all the food he had thrown away.”  

To help sustain and amplify the impact of the program among their peers, 40 students were also trained and mentored by the organizing team and teachers, to run their own food waste prevention programs in schools. 

In a post-project survey conducted by AIESEC, 15% of the workshop participants showed improvement in their understanding of the food waste issue and how to tackle it on an individual level. One of the participating schools also reported a 58% decrease in the amount of food waste after the project ended. 

Mr. Koh Soh Hoie, General Manager, Electrolux Malaysia and Brunei said, “I believe we need to educate and encourage our younger generation to be more thoughtful of the less fortunate, and to educate them on the impact of food waste on our society and environment. Together with AIESEC, our aim is to reach out to more young people and encourage them to in turn, educate and help their families plan better meals, and avoid waste at home and in school.” 

#ThisIsWorldchefs #FeedthePlanet #YesWeCan

Categories
News Blog FeedThePlanet - Blog National FeedThePlanet

Feed the Planet made the World a better place for another day!

Feed the Planet made the World a better place on the 7th of September! 


Worldchefs, together with Electrolux Food Foundation and AIESEC, organized a Zero Waste Market in St Mariatorget, Stockholm Sweden.

What happened there? 

  • We served vegan soups made from 100% rescued ingredients with the help of the Waste Kitchen!
  • Secondhand clothes had a booth with clothes swooping where visitors could change one of their own garments to a “new” one in the booth!
  • Free books were also available!

Two lectures were delivered that day:

  • “How can we create a sustainable wardrobe and a sustainable relation to fashion?”

by Maria Lagerman, Operations Manager Remake Stockholms Stadsmission

  • “How can we reduce our food waste together?”

by Filip Lundin, Founder of Sopkoket (The Waste Kitchen)

What a lovely concept to help and make the world a better place where we also offered free coffee and sweets from the Food Bank! We had approximately 300 visitors, 300 happy people! It was a success!   

#ThisIsWorldchefs

Categories
FeedThePlanet - Blog National FeedThePlanet News Blog

Feed the Planet backs culinary training for teenagers from orphanages in Moscow

Feed the Planet backs culinary training for teenagers from orphanages in Moscow

 

The first graduates of the Feed the Planet culinary training on sustainable cooking for youth leaving orphanages in Moscow, are now ready to pursue a career in the professional culinary world.

 This initiative builds on the ongoing Feed the Planet Culinary Training for the Unemployed program in Curitiba, Brazil launched last year by Worldchefs, together with Electrolux & AIESEC

 

Transitioning to independent life can be an ordeal for orphans in Russia. Every year 6,000 teenagers leave their orphanages behind, and only 10% of them are able to provide for themselves or find a job. The “I’m a chef” (Ya’Shef)project is helping some of them with culinary training on sustainable cooking, and valuable life skills, such as learning how to work in a team, start a business or pursue an education in a culinary college.

 

The project is a collaboration between Worldchefs, the Electrolux Food Foundation, AIESEC & the National Association of Culinary Specialists of Russia and the local “Big Brothers, Big Sisters” organization.

 Over two months, and ending on August 31, 20 applicants have received 36 lessons from gastronomy gurus at a culinary studio in Moscow. They also have had the opportunity to meet with influential food bloggers and food stylists. 

 

We are delighted to see how we are replicating the successful culinary training program to help people enter the labor market. We started this project in Brazil last year and we’re now implementing it in different parts of the world” said Malin Ekefalk, Director of Social Responsibility.

 

Some of the students in Moscow will start working in restaurants after the training, whereas others will take part in the prestigious Russian chef competition – Chef a la Russe. Also, two students have been accepted into a culinary college in Russia.

 

Worldchefs, the Electrolux Food Foundation & AIESEC will implement similar training culinary programs for the unemployed in other parts of the world during this and next year.

 

#ThisIsWorldchefs #FeedthePlanet #MovetheDate



Categories
News Blog FeedThePlanet - Blog FeedThePlanet

In Curitiba, Brazil, Worldchefs, in partnership with Electrolux and AIESEC have graduated 17 students!

Outstanding news of Brazil! 

Worldchefs, in partnership with Electrolux & AIESEC have graduated 17 students in Curitiba Brazil! 

Curitiba project provides education for young underprivileged people in Curitiba, to enable them to get a job in a professional kitchen. The education took place in a specifically designed educational kitchen in an Electrolux facility, and the curriculum has been voluntary delivered by 10 different chefs and coordinated by Electrolux.

We are so proud to confirm that now 51 students get literally get a job as a chef from Curitiba!

Are you ready for the 4th wave of graduation to come on the 1st of October? 

#ThisIsWorldchefs

Categories
FeedThePlanet - Blog FeedThePlanet Congress News Blog

Feed the Planet is an empowering Worldchefs Initiative in partnership with Electrolux Professional & AIESEC!

THANK GOD IT’S FRIDAY!

On Friday the 13th of July was the Feed the Planet day at Worldchefs Congress & Expo 2018 in Kuala Lumpur, Malaysia


Friday the 13th is not the bad luck day but the day when Worldchefs, in partnership with Electrolux Professional and AIESEC, have decided to educate YOU to eat & live in a better world because the planet is not expandable and we need to act now to eat & live in a better world!  Chris Koetke, its Chairman, Rochelle Schaetzl from Nestlé Professional, Frances Simpson Allen from the World Food Program, Rick Chee, from the Food Air Foundation, Ruth Osborne & Christopher Ekman, Holly Elmore from Elemental Impact, Ingrid Yllmark and Ekaterina Trofimova from Electrolux, have joined forces to teach you a lesson!


The planet is not expandable and we need to react and act now to eat & live in a better world! 

                 

The only thing to remember though is: WE CAN’T DO IT WITHOUT YOU!

 

But Feed the Planet, What is it & What are we proposing?

Feed the Planet is a Worldchefs initiative designed to inspire sustainable food consumption among communities and professionals. In addition, Feed the Planet supports people in need through emergency relief, food poverty alleviation, and education. Founded in 2012, Feed the Planet is powered in partnership with Electrolux and AIESEC, an international, apolitical, independent and not-for-profit organization, run by students and recent graduates eager to build positive social change.

 

The Worldchefs Sustainability Education for Culinary Professionals course is a Feed the Planet initiative that teaches chefs how to think and act sustainably, to lead positive change for the planet, and improve profitability in the kitchen; the course is a cost-free Worldchefs member benefit.

 

We had the pleasure to welcome Holly Elmore, from Elemental Impact (Ei)at the Worldchefs Congress & Expo 2018 who actively participated with Chris Koetke, its Chairman to provide YOU the sustainability course’s waste & recycling curriculum.The RiA Blog article, Sustainability: a matter of thinking critically & solving problems in an adaptive manner, gives an overview of the course during its development stage.

 

After he opened the Feed the Planet session with a brief initiative overview, Chef Koetke introduced Paul Newnham with the SDG2 Advocacy Hub and Feed the Planet Day Host. The SDG2 Advocacy Hub coordinates global campaigning and advocacy to achieve Sustainable Development Goal (SDG) 2: To end hunger, achieve food security and improved nutrition, and promote sustainable agriculture by 2030, or simply zero hunger.

 

In his opening remarks, Paul introduced The Chefs’ Manifesto, a written declaration co-created by over 130 chefs from 38 countries through online outreach and a series of workshops. The Global Goals for Sustainable Development (also referred to as SDG), the seventeen goals decided upon in 2015 by world leaders for a better world, was the foundation for developing a manifesto action plan.

The Chefs’ Manifesto Action Plan includes the following eight areas the chefs were passionate about tackling:

1.          Ingredients grown with respect for the earth and its oceans.

2.          Protection of biodiversity & improved animal welfare.

3.          Investment in livelihoods.

4.          Value natural resources & reduce waste.

5.          Celebration of local & seasonal food.

6.          A focus on plant-based ingredients.

7.          Education on food safety& healthy diets.

8.          Nutritious food that is accessible & affordable for all.

 

 

 

Once complete with his The Chefs’ Manifesto presentation, Paul moved into his Feed the Planet Host role with an introduction to Rochelle Schaetzl, Nestle Professional Business Capability Development Manager, for her Ensuring a Sustainable Future for the Culinary Profession segment. Rochelle opened with challenges facing the hospitality industry ranging from the lowest paid workers to the highest employee turnover to recent chef suicides.


Within her presentation, Rochelle shared integrated Worldchefs programs designed to build a sustainable future for the culinary profession. The various programs attract | recruit future chefs and develop | retain existing chefs. In 2017, the International Chefs Days was a tremendous success with over 4,700 chefs from 55 countries educating 37,800 children globally on the culinary profession. Other successful programs include the Worldchefs Academy, YoGuTa, Nutripro and Worldchefs Partnership.

 

Global Food Waste & Hunger Crisis

Following Rochelle, United Nations World Food Programme (WFP) Digital Engagement and Partnerships Lead Frances Simpson Allen gave an empowering presentation on The UN World Food Programme: Saving Lives, Changing Lives.  Frances grounded the crisis with the following global facts:

We produce enough food to feed approximately 9 billion people each year.


Of the 4 billion metric tons of food we produce each year, one third is wasted, costing the global economy nearly $750 billion annually.


1 in 9 people goes to bed hungry every night.



Aligning with their “feed hungry people” mission and zero hunger goal, the WFP deploys 5,000 chartered trucks on roads, 92 chartered planes in the air, and 20 chartered ships at sea DAILY for providing food to hungry populations. With more than 80% of their resources dedicated to conflict environments, in 2017 WFP fed over 91 million people in 83 countries. In 2018 WFP intends to feed 124 million people.
To engage consumers and chefs, WFP launched the four-step Recipe for Disaster social media campaign:

  1. Open your fridge and grab any ingredients that are close to their “use by date.” 
  2. Create a meal using those ingredients (and any others you may need to create your dish.)
  3. Share your video or pictures using #RecipeForDisaster and nominate three friends to create their own by tagging them.
  4. Make a donation to WFP and help us reach our target of Zero Hunger by 2030.
Frances ended her thought-provoking presentation with a call-to-action for chefs to reduce waste in their own kitchens, use their influence to change expectations, behavior, and tastes, to train the next generation, and push the boundaries of what’s acceptable or desirable or profitable.
Bringing a local flavor to a global challenge, Food Aid Foundation (FAF) Founder & CEO Rick Chee educated on Connecting the World of Waste to the World of Wants. FAF is a Malaysian-based tax-exempt non-profit organization that serves as a food bank and provides food to charitable homes and the underprivileged population. As a seasoned entrepreneur and business owner with a strong background in foodservice facility planning and logistics, Rick is well connected within the hospitality community. Rick uses his connections to educate on waste and secure donations for the FAF food bank.
The global dire food waste facts support Rick’s statement:
We are running a rotten food system.

Rick’s presentation was filled with a plethora of images documenting the tremendous impact FAF has on the local population. A strong team player, Rick provided donated wasted food from local sources for the Retaste – Reimagining the Flavour of Waste demonstration and presentation by Ruth Osborne and Christopher (Chris) Ekman of Pauls Kok + Retired Hen up next on the agenda.
Addressing Food Waste, one kitchen at a time
In her opening slides, Ruth gave an astonishing global fact:

If it was a country, food waste would be the third largest greenhouse gas emitter after China (#1) and the United States (#2).

According to Ruth, Retaste is a movement; Retaste is a verb; Retaste challenges the public and chefs to view waste as an opportunity to shift perceptions and reimagine what is flavorful, what can cook well, and what we SHOULD use; Retaste is a temporary restaurant owned and operated by Ruth and Chris that receives donated food waste from local retail stores for their menu preparation. Since it is permitted restaurant, Retaste must abide by local health safety regulations related to food preparation and service.
While Ruth presented, Chris prepared impromptu, amazing dishes from the donated food provided by Rick. Chris’ on-stage culinary ingenuity was impressive.
Ruth ended her presentation with a profound quote by Douglas McMaster: “Food waste is the failure of the imagination.”
Following Ruth and Chris, Ei Founder & CEO Holly Elmore presented on The Profitability of Waste: the business case for food waste reduction. After a quick overview of the successful Zero Waste Zones 2009 launch in Atlanta, GA, Holly shared a recipe for food waste reduction success. In addition, Holly outlined the basics of where and why back-of-the-house food waste is generated.
Through four powerful case studies, Holly emphasized key ingredients for success: zero waste is a team sport, keep it simple, keen awareness is a necessity, and take baby steps, lots & lots of baby steps. Holly’s overall message: 
A well-run kitchen generates minimal waste!


The RiA Blog article, The Profitability of Waste: the business case for food waste reductiongives an overview of Holly’s presentation with an emphasis on the case studies.

OK HOLLY, BUT NOW, WHAT DO WE DO TO HELP THE WORLD?

Take the Challenge” says Holly Elmore!

Rounding out the formal presentations, Electrolux Vice-President Corporate Communications Ingrid Yllmark and Social Investment Junior Project Manager, Electrolux Social Responsibility Ekaterina Trofimova shared how You can Make Difference. With each meal, an individual gets a vote on how to make a difference and change the world.

Ingrid showcased the World’s Largest Lesson (WLL) that introduces the Sustainable Development Goals (SDG) to children and young people everywhere and unites them in action. Within the WLL, toolkits for educating children about each of the seventeen SDG are provided. Toolkits include lesson plans for a 70-minute workshop along with other creative educational resources.
For SDG #12, Responsible Consumption and Production, the lesson objective is to educate children on how to minimize food waste and become the advocates for sustainable food consumption. Ingrid invited chefs in the audience to make a difference by joining the WLL as an instructor and educating on responsible consumption and production.
Chef Koetke returned to the stage and announced the Worldchefs Food Waste Challenge, the culmination of the impressive Feed the Planet session. The Challenge tagline is:
Love Food. Hate Waste. … Save Money

The Worldchefs Food Waste Challenge consists of two sub-challenges: 1> educational introduced by Ingrid and 2> operational introduced by Chef Koetke. Within the operational Challenge are seven initial steps:

  1. Sign up for the Challenge on the Worldchefs websitec
  2. Kick-off day for BOH (back-of-the-house) Food Waste Challenge – marks the beginning of the operational Challenge with a webinar that explains the steps within the Challenge along with pointers on how to accomplish the steps.
  3. Measurement with the toolkit – participants commit to weighing the kitchen (BOH) food waste for three months and develop a baseline of food waste generated in kitchen operations. Worldchefs will provide a tracking tool for creating the food waste baseline. 
  4. Submissions commitment – sign-up for the operational Challenge on the Worldchefs website.
  5. Webinar check-in with an inspirational presentation – the food waste reduction portion of the Challenge begins. Each participant commits to reducing BOH food waste by a chosen percentage over a six-month period. Worldchefs will provide guidance on percentages and tools to help address BOH food waste.
  6. Submission of BOH food waste reduction results – at the midway point (three months) Worldchefs will host a webinar check-in with an inspirational and educational presentation.
  7. FOH (front-of-the-house) Food Waste Challenge kick-off – participants renew their BOH food waste reduction commitment for another six-month challenge and embark on a FOH challenge, following similar parameters to the BOH challenge.
Within his closing remarks, Chef Koetke invited the attending chefs to participate in the Worldchefs Operational Food Waste Challenge; twelve country delegations verbally agreed to participate in the Challenge!
As a finale to the Feeding the Planet session, the presenters returned to the stage for a question and answer session moderated by Paul. Questions came directly from the audience and the live FB stream.
A comprehensive Feed the Planet PPT presentation, as well as Holly’s solo The Profitability of Waste: the business case for food waste reduction presentation, are available for download on the Ei Speaking Engagement page.
The Holly Elmore Images FB album, Kuala Lumpur, Malaysia July 2018 Visit, includes a section on the 2018 Worldchefs Congress & Expo along with sections on Holly’s guided and self-guided KL tours.




Power of Chefs
EMPOWERING: Worldchefs dedicated an entire day of educational sessions to Feed the Planet and launched the Worldchefs Food Waste Challenge at their 2018 World Chefs Congress & Expo! 
When the world’s premier chefs association teams with the UN Food Waste Programme, supports The Chefs Manifesto, and encourages participation in the World’s Largest Lesson on SDG #12, Responsible Consumption and Production, the power of global chefs is invoked! 
At the top of the food industry hierarchy, global chefs are in the position reduce food waste within the entire food system, ranging from their operations to the distribution channels and to the farms. … and as humanitarians, chefs will ensure excess food is redirected to hungry populations! 
Knowing global chefs are staged for action in the food waste reduction arena, the Earth is a brighter planet to call home.
#ThisIsWorldchefs

Categories
News Blog FeedThePlanet - Blog FeedThePlanet

Let’s teach how to reduce food waste!

Have you ever heard of the World’s Largest Lesson?

By AIESEC, in collaboration with Worldchefs & Electrolux Food Foundation

 

Have you ever taught anyone about the Sustainable Development Goals?

Well if you have, you know the hardships that you had to go through. If not, let me tell you. Teaching is Hard. Preparing to teach is even harder. It involves researching, learning and preparing materials.  Also picking up a Goal to teach is a hard task itself! All of the above questions arise when events like the World’s Largest Lessons happen.

 

 

Wait, Do you know the World’s Largest Lesson? 

World’s Largest Lesson introduces the Sustainable Development Goals to children and young people everywhere and unites them in action. The World’s Largest Lesson is an initiative of Project Everyone in partnership with UNICEF. 

AIESEC, in collaboration with Worldchefs, Electrolux Food Foundation and Project Everyone has created a universal workshop kit for SDG 12 – RESPONSIBLE CONSUMPTION & PRODUCTION named: Food Heroes.

The objective of making the Food Heroes Workshop Toolkit is to help educate kids from 9 to 14 on how to minimize food waste and become advocates for sustainable food consumption.


It has outlined the learning outcomes:

  •  Understand that their actions can affect The Global Goals: specifically, with food waste 

  •  Use creative literacy to engage action on reducing food waste 

  •  Create a plan to reduce food waste in their own lives 

 

Also, the kit helps you to prepare for the lesson, has a number of activities to do, video materials, a self-assessment and a template of certificate! It will make your job much easier. We will start piloting the workshop kit with several countries in winter as a part of Feed the Planet initiative.


You can access the Lesson plan for SDG 12: Food Heroes below

 

Let’s spread the word about Responsible Consumption together!

 

#ThisIsWorldchefs

#AIESEC #ElectroluxFoodFoundation

Categories
Blog National FeedThePlanet News Press Releases

Training the unemployed for a better future, Worldchefs in partnership with Electrolux and Aiesec are engaged for a better world!

Founded by Worldchefs, powered by The Electrolux Food Foundation and Aiesec, FEED THE PLANET is extending the successful zero-waste culinary training program for unemployed people to a second location in Brazil. Plans are also in place to launch the program in Argentina, Russia and Egypt in the near future.

 

With a focus on reducing food waste, the Electrolux Food Foundation launched a culinary training program as a pilot in Curitiba, Brazil, in September 2017. 

 

Since then, 34 people – mostly women – have been trained. Out of the first batch of 18 students, eight have already found new jobs. 

 

“The team in Curitiba – together with our partners Worldchefs and AIESEC – took this sketch of an idea, developed and implemented it in a way that exceeded everyone’s expectations. This has inspired us to replicate the program in other locations,” says Malin Ekefalk, Director of Social Responsibility at Electrolux. 


Categories
News Press Releases FeedThePlanet

Training the Unemployed for a Better Future

Worldchefs, together with AIESEC and Electrolux is extending the successful zero-waste culinary
training program for unemployed people to a second location in Brazil. Plans
are also in place to launch the program in Argentina, Russia and Egypt in the
near future for the Electrolux Food Fundation.

 

With a focus on reducing food waste,
the Electrolux Food Foundation launched a culinary training program as a pilot
in Curitiba, Brazil, in September 2017.

 

Since then, 34 people – mostly women
– have been trained. Out of the first batch of 18 students, eight have already
found new jobs.

 

“The team in Curitiba – together with our partners Worldchefs
and AIESEC – took this sketch of an idea, developed and implemented it in a way
that exceeded everyone’s expectations. This has inspired us to replicate the
program in other locations,” says Malin Ekefalk, Director of Social Responsibility
at Electrolux.

 

Looking towards a brighter future
One of the lucky students is Sirlei who was unemployed for some time before she
took part in the training. After the course, she was hired by a restaurant
which specializes in private events because she could prepare a wide variety of
food including finger food, pasta, cakes and desserts.

 

Meanwhile, Felipe is helping out one
of the chefs who trained him. This is his first job in a professional kitchen
and he has high hopes of becoming a professional chef one day.

 

In September 2018, a second culinary
training center will open in São Carlos, Brazil. Plans are also underway to
launch the program in Argentina, Russia and Egypt soon.

 

“The Curitiba project is a great example of how three
different organizations – Worldchefs, Electrolux and AIESEC – can work
together to achieve life-changing results. I could not be prouder or happier
with this project and look forward to replicating it globally,” says
Christopher Koetke, Worldchefs Vice President Strategy and Industry Relations.

 

About the culinary training program

The ten-week course developed by
Worldchefs is taught by volunteering professional chefs in
a special
kitchen created at the Electrolux facility in Curitiba. The project is driven
by employees together with the Electrolux Food Foundation, and is heavily
supported by its partners Worldchefs and AIESEC.

 

About the Electrolux Food Foundation
The Electrolux Food Foundation was established in
2016. It brings employee initiatives to life by supporting them with funding
and resources. These initiatives seek to inspire sustainable food consumption
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.

http://www.electroluxgroup.com/en/category/sustainability/food-foundation/

 

About Worldchefs

The World Association of Chefs' Societies
(Worldchefs) is a non-political professional organization, dedicated to
maintaining and improving the culinary standards of global cuisines.

We accomplish these goals through
education, training and professional development of our international
membership. As an authority and opinion leader on food, Worldchefs represents a
global voice on all issues related to the culinary profession.

 

What are you looking for?

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors