Sustainability Education for Culinary Professionals 2.0: The Regenerative Kitchen
With over 20,000 culinary professionals already trained through the Sustainability Education for Culinary Professionals curriculum, this session introduces a whole new chapter designed to scale our collective impact. Join project leaders Shonah Chalmers and Mark Serice for an operational look into Sustainability Education 2.0: The Regenerative Kitchen, an initiative focused on moving beyond harm reduction toward active ecosystem restoration.
Imagine a kitchen where every dish tells a story of recovery: flavors intertwined with conscious sourcing, resilient menu designs, and forward-thinking culinary practices, all while building on a proven global foundation.
Learning outcome:
The Regenerative Shift: Move beyond basic sustainability to explore restorative culinary practices that actively give back to the planet, improving land resilience and ingredient performance.
The Power of “Hero Ingredients”: Discover how to identify, measure, and champion the core ingredients that bring tangible ecosystem benefits and nutrient density to your pantry.
The Four Key Pillars: Master the four-part framework needed to validate any true Hero Ingredient: Regenerative & Sustainable, Scalable, Affordable, and Nutrient Dense.
Creative Menu Exploration: Learn how to compound a recipe’s impact using diverse crops, from upcycled materials to regional powerhouses like millet, chickpea, and mung bean.
A Proven Global Legacy: Connect with a curriculum that builds on the incredible success of Sustainability Education for Culinary Professionals, which has already empowered 18k+ graduates across 55+ countries.
Practical Information:
- Topic: Sustainability Education for Culinary Professionals 2.0: The Regenerative Kitchen
- Where: 2PM CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: 23rd June 2026
A digital badge and certificate will be awarded to the participants of this webinar.
This webinar is brought to you by Custom Culinary and Worldchefs.
Looking forward to seeing you at the webinar!
About the Speakers
Chef Shonah Chalmers
Chef Shonah Chalmers CCC, B.A.Sc., WCCE is a culinary educator and sustainability advocate known for championing regenerative and locally sourced “hero ingredients” in modern recipe development. With expertise shaped by global experience, from Japan to Canada, and backed by credentials including her Certified Chef de Cuisine designation and B.A.Sc. in Culinary Operations, she brings a research-driven, solutions-focused approach to rethinking how chefs can design menus that support resilient agriculture and reduce waste while celebrating regional food systems.
As Chair of the Worldchefs Feed the Planet, Sustainability & Inclusivity Committee and a Worldchefs Certified Judge for Vegan/Plant-Based and Hot Kitchen, Chef Chalmers is at the forefront of shaping the future of sustainable gastronomy. Her work blends culinary innovation with environmental responsibility, empowering chefs worldwide to adopt practices that are good for producers, good for the planet, and deeply inspiring on the plate.
Mark Serice
As Vice President of Global Culinary for Griffith Foods World-Wide Inc., Chef Mark leads a team of 47 chefs across five continents, providing strategic culinary direction and coordinating local and regional leaders to drive global business growth. He oversees the development and execution of the Culinary Strategic Plan, ensuring alignment with Griffith Foods’ Purpose Driven Strategy and guiding its implementation within each business unit.
A native of New Orleans, Mark was heavily influenced by Cajun and Creole cuisine, as well as his family’s shared passion for cooking. He has spent 35 years working in the food industry, having graduated from the Culinary Institute of America and with experience as Chef de Cuisine and Corporate Executive Chef for Brennan’s Restaurant in New Orleans. Today, he is a Grand Rotisseure for Chaine de Rotisseurs, and member of The Research Chefs Association. Additionally, he is key member of Worldchefs’ Feed the Planet team and a contributor for the Social Gastronomy Movement’s UN Food Systems Summit.
