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Donate to Chefs with Compassion

Donate to Chefs with Compassion

South Africa needs your support. Help the SA Chefs Association, together with Chefs with Compassion and the help of dozens of chefs from around South Africa, to feed the hunger. Read their open letter below and please donate if you can.

Dear Chef,

Over the last week, you may have seen or heard on the news of the unprecedented widespread riots in parts of South Africa. The reasons are complex but are certainly grounded in the vast socio-economic challenges that are present in South Africa. The destruction is immense and affects many of the more vulnerable sectors of our country. Coupled with the ongoing COVID pandemic, these riots will have a devasting long-lasting effect on regional economies, supply chains, and subsequent hunger within South Africa.

Last year, on the initiative of one Che, Phillipe Frydman, a feeding scheme was formed as a response to the hard lockdown. A registered charity was created with the primary mission of feeding the less fortunate within our society. Food was rescued from locked down hotels and restaurants, unsold fresh produce saved from the incinerator at the fresh produce market and donated almost expired dry goods were turned into nutritious meals. To date Chefs with Compassion has cooked approximately 1,8 million meals, largely from rescued produce that otherwise would have gone to waste.

We are certainly not the only organisation who is tackling the problem of food waste and the vast issue of hunger in South Africa, however, two large organisations have temporarily stopped their operations due to the current unrest. Something which I understand.

We at Chefs with Compassion have resolved to continue, our volunteers on ground (some of them operating in the unrest areas) have convinced us that that the need is greater than the intimidation factor.

It is for this reason I am writing asking your assistance. We need funds to continue. I am aware that the pandemic is global and all of us have been affected financially, emotionally, and on a very personal level. here exists within all societies across the globe donor apathy and fatigue- we all want to move on with our lives. However, for many people here, that is just not possible. Hunger is real, food waste is real – we can change that if we try. Chefs with Compassion has proven that we can alter someone’s day by feeding them.

Even though the organisation is run by volunteers we still have costs – from the rental of our Sharehouse ( it where all the produce comes in before it is shared out to all the wonderful chefs and cooks ), to the rental of trucks, the utilities, and more.

I humbly ask you to help us raise funds in your country with your chefs Association. Your Dollar, Euro, and Pounds stretch far in this beautiful country. Literally, every cent counts in these troubled times. For less than a dollar, we can produce and deliver a nutritious meal.

Sadly, our resources are currently stretched – with supply chains been halted from the coast- many communities are being forgotten – the news and support are mainly focusing on the larger cities of Durban and Johannesburg – between them lies many small towns some of them have no fuel, food, medicine or water. In addition to our committed network of kitchen hubs across the country, we leave on Monday with some 4 tons of essentials from Johannesburg. A small first step

The South African people and particularly the culinary community fondly and thankfully remembers the various Cooks Tours against Hunger which was hosted by the Chefs Association- unfortunately, we cannot do these activities at this time. Humbly, we ask you to send what you can in terms of financial aid – every dollar, euro, pound, and yen will make a difference to fellow humans, and it will all be accounted for – the charity is run by volunteer chefs.

Without your support, many will go to bed hungry, food waste will continue and the key philosophy– Good Clean and Fair food for all, will undoubtedly take a back seat as community poverty increases in these uncertain times.
If you have any questions, I would be happy to provide you with more information about how you can help support our work at Chefs with Compassion. Email: arnold@foodonthemove.co.za.

We greatly appreciate your donation, and it will be used to continue to rescue produce, cook nutritious meals and feed the vulnerable.

Please join us! Please share with other organisations and institutions who you feel may be able to help. With your donation, we’re one step closer to achieving our goal of raising $100 thousand dollars from chefs, cooks, and producers across the globe.

With culinary regards,

Arnold Tanzer

www.cwc.org.za

Donate via EFT

Bank Name: First National Bank Account Holder: Chefs with Compassion
Account Type: Cheque Account Number: 62852995269 Branch Code:250655 Swift: FIRNZAJJ.

Donate via Payfast:

https://www.payfast.co.za/donate/go/chefswithcompassion


To learn more about Chefs with Compassion and their great work, you can watch Episode 4 of Sustainability Around the World.

You can also read more about them in the latest issue of Worldchefs Magazine.

To find out how you can get involved at Chefs with Compassion visit their website cwc.org.za and their Facebook page Chefs with Compassion.

For more on the South African Chefs Association, visit sachefs.co.za.


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Feed the Planet December: The latest in food, planet & health

Hello Chef,

The world is changing, and so are menus.

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.
sign up free >>

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.

learn more >>

Sim Chef – Worldchefs Academy

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.
learn more >>

NEWS + MORE

Sustainability Around the World Episode 7: Food Service Energy Efficiency
watch now >>

Issue 26 of Worldchefs Magazine is out now!


read for free >>

Become a Feed The Planet Champion


apply now >>

Tomorrow Tastes Mediterranean: Virtual Conference
tune in >>

The Future of Plant-Based Meal Solutions Is Sensational
read more >>

RECIPES TO #FEEDTHEPLANET

Rhythm of Nature Ravioli
see the recipe >>

Vegetarian Christmas Wreath
see the recipe >>

Easiest Ever Chocolate Mousse
see the recipe >>

SEE US ON SOCIAL

SEEKING CONTRIBUTORS

Worldchefs is seeking contributors for our new blog space at latest.worldchefs.org.

Do you have a story, recipe, or article you want to share with us? Let’s hear it! Get in touch via this link.

get involved
visit our blog

THE BOTTOM LINE

Changing what we grow, cook, and eat is more imperative than ever if we want to have a chance to save the planet from the effects of climate change. 
Your choices have real impact.
Help use your power to ensure a sustainable future.
Facebook
Instagram
Twitter
LinkedIn
Website
Spotify
RSS
#thisisworldchefs #feedtheplanet #electroluxfoodfoundation

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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Worldchefs News: November 2020

“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.

sign up >>

Programme Manager: Pastry, Bakery and Confectionery —  International Culinary Institute

Find this and over 35,000 other jobs on Worldchefs online community. Join for free at worldchefs.org/login.
apply now >>

New Module — Sustainability Education for Culinary Professionals

The Sustainability Education for Culinary Professionals Webinar Series is back with a new lesson on Sustainable Nutrition!
register now >>
 

NEWS + MORE

World’s Top Chefs Coming to Wales Next Year for Prestigious Event
read more >>

New Unified National Peak Body to Represent Australia’s Chefs


read more >>

F. Dick Knives: Special Discount for Worldchefs
shop now >>

Live Your Dream with Christian André Pettersen
listen now >>

Food Service Energy Efficiency
watch now >>

Become a Feed The Planet Champion
read more >>

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.
 
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Feed the Planet October: The latest in food, planet & health

Hello Chef,

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.
sign up free >>

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.
see more >>

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.
listen now >>
 

NEWS + MORE

Become a Feed The Planet Champion
apply now >>

Study: Swapping Tenth of Meat Intake for Veg Could Free Up Land Size of Germany
read more >>

The Pandemic Has Given Organics a Big Boost but Most Profits Aren’t Flowing to Small Producers
read more >>

Nestlé Professional is Launching Planetpro to Help Customers Navigate the Sustainability Business Challenge
read more >>

RECIPES TO #FEEDTHEPLANET

Butternut Squash Soup
see the recipe >>

Stuffed Cabbage Leaf with Mushrooms
see the recipe >>

Vegan Vanilla Ice Cream
see the recipe >>

SEE US ON SOCIAL

SEEKING CONTRIBUTORS

Worldchefs is seeking contributors for our new blog space at latest.worldchefs.org.

Do you have a story, recipe, or article you want to share with us? Let’s hear it! Get in touch via this link.

get involved
visit our blog

THE BOTTOM LINE

Global meat consumption is higher than ever and that continued growth carries major implications for water, climate, and land use.
Your choices have real impact.
Help use your power to ensure a sustainable future.
Facebook
Instagram
Twitter
LinkedIn
Website
Spotify
RSS
#thisisworldchefs #feedtheplanet #electroluxfoodfoundation

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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Feed the Planet Newsletter: The latest in food, planet & health

Hello Chef,

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.
sign up free >>

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.
listen now >>

Meet Your New Customer – Make it Sizzle

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.
read now >>
 

NEWS + MORE

Our Meatless Future: How The $2.7T Global Meat Market Gets Disrupted
read more >>

Kamala Harris Brings Food Justice to the Democratic Ticket
read more >>

Nestle Adds Plant-based Tuna Alternative


read more >>

Dilmah Conservation Launches Sustainable Beekeeping
read more >>

Skill Up with FREE Access to The French Chefs Handbook


read more >>

RECIPES TO #FEEDTHEPLANET

Fried Eggplant, Tomatoes & Salted Egg Salad with Calamansi Twist
see the recipe >>

Vegan Paella


see the recipe >>

SEE US ON SOCIAL

SEEKING CONTRIBUTORS

Worldchefs is seeking contributors for our new blog space at latest.worldchefs.org.

Do you have a story, recipe, or article you want to share with us? Let’s hear it! Get in touch via this link.

get involved
visit our blog
Facebook
Instagram
Twitter
LinkedIn
Website
Spotify
RSS
#thisisworldchefs #feedtheplanet #electroluxfoodfoundation

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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Feed the Planet: Free Webinar, Feeding Health Care Workers, Help Save Restaurants & More

A message from Worldchefs President:

During this time of challenge and difficulty caused by COVID-19, we want you to know that we are there with you and will continue to support you in any way possible. 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.
 
As always, we will stand together and support each other. We will find a way to overcome the difficult times and despair caused by this pandemic. Together, let us do what we can, no matter how little or grand, to be that helping hand amidst this global crisis. Let us show compassion and consideration to our neighbors and in our local communities.
 
Families throughout the world will be seeking assistance and we will be there to support and offer our help because that is who we are and what we do. After all, we are a community of chefs, a global fraternity bonded by our profession in “the white jacket”.

In closing, I would like to personally thank you for everything you have done and will continue to do for Worldchefs, the chefs in your association, their families and the people in your communities. Your time and contributions are always recognized, appreciated and will be forever remembered.
 
May God bless you and your family. May you always believe in the “power of the white jacket”.
 
With Sincere Culinary Regards,
Thomas A. Gugler

FEATURED

Sustainability Education for Culinary Professionals: Online Webinar – Worldchefs

Join our free webinar to bolster your resume and help build a more sustainable future.
read more >>
 

Some Restaurants Are Channeling Their Hardships Into a Way to Feed Health Care Workers – Eater

Sending meals to hospitals allows restaurants to use supplies and give employees hours while feeding the people working around the clock to keep us healthy.
read more >>

How You Can Help Save Restaurants – James Beard Foundation

We must do everything we can.
read more >>

NEWS + MORE

Coronavirus Guide for the F&B Industry
view here >>

Singapore’s Top Chefs Launch Video Campaign On Hand Hygiene


view here >>

FoodDrinkEurope Demands EU Action to Relieve Supply Chains
read more >>

A List of Relief Funds for Restaurants, Bars, and Food Service Workers
read more >>

Electrolux Joins Forces with the Red Cross to Support People in Need


read more >>

SEE US ON SOCIAL

get involved
visit our blog
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#thisisworldchefs #feedtheplanet

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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Sustainability Education for Culinary Professionals: Online Webinar Series

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.

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.

                                                                                                                      REGISTER HERE

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.

  REGISTER HERE

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Feed the Planet: Can a Scientific Commission Save the World, U.S. Cut Back on Eating Meat, Zero-Waste Restaurants

“Nowadays, there are two conceptions about sustainability that are wrong. The one that bothers me most is when people think that this is a trend and not a responsibility or a commitment. I understand that it is a great responsibility to think about the future, about what we are going to leave behind and what we are doing to our own environment. But it’s a problem and if we don’t start working on it and solving it today, there will be no solution tomorrow. We have barely enough time.”

– Eneko Atxa, Chef at 3 Michelin star Azurmendi

FEATURED

Can a Scientific Commission Change the World?
– EAT

A year after its publication, a look at how the EAT-Lancet Commission is impacting the food system.
read more >>
 

Nearly One in Four in U.S. Have Cut Back on Eating Meat – Gallup

A new Gallup polls finds that Americans are eating less meat. 
read more >>

Can Zero-Waste Restaurants Succeed in New York? – Bon Appétit

Some restaurants are taking radical steps to be climate-friendly, whether or not their patrons are ready. 
read more >>

NEWS + MORE

How Chefs Can Cook a Better Future through Sustainability, by Eneko Atxa of Azurmendi
read more >>

T-Radio Podcast: How to Make Your Garden Edible.
listen here >>

Slow Food: Slow Down for Meatless Monday with Banana Hearts.
read more >>

CNN: Nestlé is Spending Billions to Create a Market for Recycled Plastics.


read more >>

Feed the Planet: 2019 Achievements.
read more >>

SEE US ON SOCIAL

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#thisisworldchefs #feedtheplanet

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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Feed the Planet: Biggest Food Trends for 2020, the Future of Food + More

“In 2019, we saw that sustainable cooking and sourcing is becoming less of an aspiration and more of an expectation.” – Hiroki Odo, chef and owner of Michelin-starred odo and HALL in New York.

What’s to come in 2020? We’ve rounded up expert opinions to keep you ahead of the curve. 

FEATURED

These Will Be the Biggest Food Trends of 2020, According to Chefs – Food & Wine

Check out the 22 trends that will dominate kitchens, bars, and restaurants next year.
 
read more >>

The Foods You’ll Be Ordering In 2020, According To Postmates, Grubhub, Uber Eats And DoorDash – Forbes

Restaurant consumers, at least those who leverage third-party delivery services, are on a big meatless kick as of late. That is at least according to year-end reports from the big four delivery aggregates.
read more >>

This Is What the Future of Food Looks Like – Vice

By 2050, there will be two billion more of us on the planet. Here’s what we might be serving up in three decades.
read more >>
 

NEWS + MORE

Feed the Planet: Good Food, Seeds to Withstand Climate Change and more sustainability news.
read more >>

Microgreens grower pushes culinary and sustainability limits.
read more >>

10 Items Your Restaurant Menu Needs Right Now, according to FSR Magazine.
read more >>

Check out how much CO2 you save by filtering your frying oil on a regular basis with the VITO savings calculator.
visit VITO >>

What if there was OnE that makes your work-life easier, more profitable – and truly sustainable every day? Watch and discover Electrolux Professional – The OnE.
watch here >>

SEE US ON SOCIAL

get involved
visit our blog
Facebook
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Twitter
LinkedIn
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#thisisworldchefs #feedtheplanet

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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Feed the Planet: Good Food, Seeds to Withstand Climate Change + More

Worldchefs and Feed the Planet partners Electrolux Food Foundation and AIESEC are just 1,000 kids away from reaching our goal to educate 30,000 kids about sustainable eating by the end of 2019! With just 1 month to go, help us get there! Sign up and find everything you need to get started here

FEATURED

What Does ‘Good Food’ Really Mean? – Eater

The Good Food 100 list considers restaurants’ big-picture impact beyond taste and technique.
read more >>

Making Seeds to Withstand Climate Change Is Getting Harder – Bloomberg

Negotiations to strengthen an international treaty to develop hardier crops fell apart this month. 
read more >>

Nestlé CEO Wants Americans to Eat Less Meat – Fortune

Mark Schneider believes in bringing down overall US meat consumption by getting consumers to trade in their cow patties for plant-based ones.
read more >>
 

NEWS

Feed the Planet #9: The power is on our plate.
read more >>

Worldchefs and Feed the Planet partners extend Like a Chef culinary training to four more countries. 
read more >>

The Food Waste Challenge is being upgraded and we need your help! Let us know how we can improve to fit the needs of your business.
give us your feedback >>

SOCIAL

get involved
visit our blog
Facebook
Instagram
Twitter
LinkedIn
Website
#thisisworldchefs #feedtheplanet

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.