Sweet, Smart, and Sustainable: Rethinking Pastry from the Inside Out
Join us for a visionary conversation with Chef Gilles Renusson — internationally renowned pastry chef, educator, and sustainability advocate — as we explore how the world of patisserie is evolving to meet the climate challenge. From ingredient sourcing to kitchen innovation, discover how pastry can be both exquisite and environmentally conscious.
What’s on the menu?
What Does “Sustainable Patisserie” Really Mean?
- Is it about ingredients? Energy use? Sourcing? Waste? Packaging? Labor?
The Contradictions of Sustainability in Pastry
- Imported vs. local: Pastry relies on global ingredients. What’s the real cost of “authenticity”?
- Butter, cream, and chocolate: Can patisserie ever be sustainable when these staples are resource-intensive?
- Vegan pastries: Culinary creativity or greenwashing?
- Luxury vs. ethics: Is it possible to make high-end pastry and still reduce ecological impact?
Educating the Next Generation
- How Chef Gilles mentors students to think sustainably from the start.
- Challenges of changing mindsets in traditionalist kitchens.
- What’s working in culinary school curricula—and what’s missing?
Practical Information:
- Topic: Sweet, Smart, and Sustainable: Rethinking Pastry from the Inside Out
- Where: 14:00 CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: August 27th, 2025
Our Partners
Sustainability Around the World is part of our Feed the Planet initiative, inspiring sustainable food consumption among communities and culinary professionals. Find out how to get involved at www.howtofeedtheplanet.com. Also, watch the previous episode of Sustainability Around the World Webcast here.
Founded by Worldchefs, Feed the Planet is run in partnership with Electrolux Food Foundation and AIESEC. Particularly, this initiative counts on the support of the Electrolux Food Foundation. Learn more about the Foundation here.
#ThisIsWorldchefs #ElectroluxFoodFoundation #ElectroluxProfessional #AIESEC #FeedThePlanet
Looking forward to seeing you at the webinar!
About the Speakers
Gilles Renusson
Chef Gilles is an internationally acclaimed pastry chef, educator, and competition judge whose career spans over four decades. Born in France, he earned the prestigious Brevet de Maîtrise in pastry and confectionery before bringing his talents to the United States. Renusson overcame early academic struggles to become a master in the art of pastry, renowned for his intricate chocolate and sugar showpieces. As a professor at Grand Rapids Community College’s Secchia Institute for Culinary Education since 1994, he has mentored generations of pastry chefs, many of whom have gone on to global success.
Chef Gilles played a leading role in the prestigious Coupe du Monde de la Pâtisserie, serving as team captain and later President and Chairman of Club Coupe du Monde Team USA for nearly 30 years. Under his leadership, the team achieved international recognition. In 2019, he was awarded the Chevalier du Mérite Agricole by the French government, honoring his significant contributions to culinary arts and education.
Seafood Matters
Shonah Chalmers
Feed the Planet Chairwoman and Culinary Professor at Humber College
Shonah Chalmers concentrates focuses much of her culinary skills on Sustainable food practices. As a red seal trade papered chef and CCC accreditation (Certified Chef de Cuisine) in Canada. Shonah utilizes her 30 years of cooking knowledge to help shape the next generation of chefs.
Her culinary career has taken her from fine dining restaurants, catering, golf courses and hotels in Toronto to a ski resort in Gunma-ken Japan to a Chefs Tour Against Hunger in South Africa 2011. Shonah’s passion for sharing her culinary experiences led her to becoming an educator at Humber College 12 years ago and remains relevant in
the world of food as the Toronto branch Canadian Culinary Federation President for the last 10 years. Also, Chef Chalmers is accredited as a Worldchefs Certified
Continental Judge for both Vegan/Plant Based and Culinary Hot Kitchen and currently holds the role of Vice Chair for the Worldchefs Feed the planet and Sustainability committee, where she develops sustainable education models for food service professionals globally Chef Chalmers assists with many local, National and
International culinary initiatives; facilitating industry networking events, donating time to food banks, demonstrations on food repurposing & foraging. Much of Shonah’s energies continue to be focused on the sharing, mentoring & moving forward of the culinary industry for all cooks and chefs in a positive and inclusive way.
Seafood Matters
1000 Lives Changed
