Join us for an exciting discussion on sustainability and culinary innovation with Anouk Wentink and Stephen Losee. Discover how sustainability practices are shaping the culinary world, from farm to fork, and learn about the key priorities driving meaningful environmental impact in the industry.
Learning outcome:
- Discover the key sustainability priorities for chefs—from minimizing food waste to empowering kitchen teams with eco-conscious practices all aimed at driving meaningful environmental impact across culinary operations.
- Explore how leading corporations are driving sustainability from farm to fork and discover what this means for the future of global industry and the health of our planet.
Practical Information:
- Topic: From Soil to Service
- Where: 2 PM CEST on Zoom, Facebook Live, Twitter, and YouTube!
- When: October 29th, 2025
A digital badge and certificate will be awarded to the participants of this webinar.
This webinar is brought to you by Worldchefs and Aviko.
About the Speakers
Stephen Lose
Stephen, a culinary arts graduate from the USA, honed his skills over a decade in the UK. He started at London’s Savoy under Anton Edelman, then moved to roles at Ditto restaurant and Hilton Group, including Banqueting Sous Chef at Hilton Cardiff. After a stint as Head Chef in Bath, he joined Compass Group UK & Ireland, rising to Regional Development Chef. He then became Regional Executive Chef for the Mid-Atlantic Region in the US. Later, as Director of Culinary at The College of William & Mary, he managed dining outlets and a stadium food project. Returning to the UK with Sodexo, he led culinary innovation and developed the Street Food Evolution concept globally. He later became Executive Chef at Edelweiss Lodge & Resort in Germany, earning a bachelor’s degree in food & beverage entrepreneurship. Stephen holds multiple certifications and currently works as a Senior Culinary Product Developer at Aviko, residing in the Netherlands with his wife and 2 parrots.
Anouk Wentink
Anouk Wentink is responsible for sustainability within Aviko globally. For her, sustainability means making the entire chain more sustainable – from farm to fork and everything in between. Anouk also has a cookbook titled ‘De Groene Garde’.
